When people think of Mövenpick, they usually think of chocolate. But the brand actually started life as a restaurant that opened in Zurich, Switzerland in 1948. Today, Mövenpick still operates restaurants under its name but it also offers ice cream as well as hotels operated by Accor.
In Australia, there are just two so far — Mövenpick Hotel Melbourne on Spencer and Mövenpick Hotel Hobart, which was the first of the company’s hotels to open in Australia in 2021. Both are centred around chocolate with daily, complimentary Chocolate Hour and extra experiences guests can book like Chocology Afternoons and World Chocolate Day packages. The latter includes a chocolate-themed welcome treat and a drink on arrival.
“Chocolate Hour at Mövenpick Hotel Hobart is a chance for guests to taste in-house, made by our pastry chef, and locally-made chocolate that pays homage to the rich history of Mövenpick’s Swiss chocolatiers,” says the hotel’s General Manager, Andrew Walling.
“The treats change daily, but Chocolate Hour is always an opportunity to try local produce. We source the raw chocolate products that we use to make our treats from House of Anvers, which is located in North West Tasmania”.
The 221-room hotel is located on Elizabeth Street in the city centre, in the city’s third tallest building. Designed by Jaw Architects, its interiors were inspired by the Tasmanian wilderness.
Next to the lobby is the hotel’s restaurant, Tesoro, which serves local produce and Italian fare — think handmade pizzas, pasta, and dry-aging Tasmanian meats. The restaurant is open for breakfast, lunch, and dinner, as well as Aperitivo hour between 2:30pm and 4:30pm when you can order cocktails, wine or beer, or a small plate or antipasti.
On a stay here, Walling recommends you visit Mount Kunayi in the morning to see the lookout before heading to Coal Valley for a winery lunch. The Salamanca Markets, open Saturdays, are just a 10-minute stroll away, as is the ferry to take you to Mona. He also recommends booking a historic Cascade Brewery or Federation Chocolate tour and taking some time to taste Tasmanian whisky.
“I like to think that we give our guests opportunities to press pause and soak up the simple pleasures in life, with the people they care about most,” he says. “I hope guests walk away feeling indulged and relaxed.”
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