Hotel Guide: east Hamburg

In the heart of Hamburg's St. Pauli area you find East Hotel, a 19th century iron foundry turned bold eccentric hotel. With both Sternschanze and Reeperbahn around corner there's no doubt East is one of the most vibrant areas of Hamburg.

I spent nearly 24h at this this hip and hedonistic hotel and besides taking full advantage of the amazing rooftop spa and multi-level restaurant, I spent most of my time in my comfy king size bed.

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THE TURN DOWN

ACCOMMODATION CATEGORY: Luxury Hotel

ROOMS: The 128 rooms, comes in various categories and sizes, from Aqua rooms with waterbeds to Deluxe rooms with Jacuzzis. All have very comfortable king-size beds, flat-screen TVs and Bose bluetooth systems, as well as minibars and walk-in bathrooms with either bathtubs or rain showers.

POOL/GYM/SPA:  The hotel’s spa, which includes a sauna, steam room, relaxation area and roof terrace, is located at the hotel's top floor. The gym area on the first floor offers an array of cardio and weight machines. Both areas are free for hotel guests.

TURN DOWN SERVICE: No

FEEL: Hip, eccentric and bold design

DESIGNER: American architect Jordan Mozer

A LITTLE HISTORY: Set in an iron foundry from the 19th century the hotel opened in 2004. There are remnants of the hotels industrial past spread through the hotel’s unique design with its brushed aluminium sinks, resin headboards, high ceilings and 28-foot-tall doors. 

LOCATION: Centrally located in Hamburg's St.Pauli district. Sternschanze and Reeperbahn is just around the corner, as well as local landmarks like the St. Michaelis Church, the Landungsbrücken and the city’s botanical gardens. 

RATES: Starting at $140

WIFI: Yes, free.

FOOD & DRINK: The hotel has a variety of amazing restaurant and bars. The elegant East restaurant is a beautiful large space with dramatic floor-to-ceiling sculptures and a lot of natural light thanks to the large windows. The breakfast buffet is a decent spread of hot and cold dishes, while the lunch and dinner menu spans more towards Far Eastern cuisine.

Hanne SagstuenComment