Le Méridien Parkhotel, Frankfurt

Myth meets modernity

The Belle Époque is again a guest at Frankfurt’s traditional hotel Le Méridien Parkhotel. The completely modernized institution cultivates first-class hotel services in 300 rooms and suites – for the highest demands of both new and old school. Whoever stays at the Wiesenhüttenplatz breathes the historical flair of the turn of the century – distinguished with a very modern 5-star rating.

Le Méridien Parkhotel Facts

Le Méridien Parkhotel
Project type:
Acquisition from property insolvency, Restructuring, Renovation
Wiesenhüttenplatz 28-38, 60329 Frankfurt am Main; directly at the main station
Plot size:
4,405 m²
18,580 m², 300 rooms
Parking slots:
54 outdoor and underground parking spaces in its own underground car park
5*-Business Hotel
Acquired in:
Q1 2015
Q4 2017
Built in:
1905 or rather 1970
Interior Design:
Designer’s House GmbH


Myth meets modernity

Under the roof of the historic old building, modern design and historical heritage from more than 100 years of grand hotel business contrast with each other. 77 of the 300 hotel rooms and suites are located in the historic palace and are designed in the Art Nouveau style of the Belle Époque. The modern business area has conference rooms with the newest equipment in addition to other rooms.

Sophisticated hotel in central location

In the pulsating district of the railway station, the hotel is so centrally located and at the same time so isolated – just around the corner from Frankfurt Central Station is the Wiesenhüttenplatz, an urban idyll in the heart of the city. From here, the sights are within walking distance, same as the trade fair grounds and the banking district. In only 15 minutes you are at the airport and a little later in the air.

Equipment à la carte

In addition to a spacious conference area with twelve ultra-modern conference rooms, the hotel offers a bar, a modern fitness and wellness area, an underground car park and a first-class restaurant with an outdoor terrace on an area of 18,500 m². Paul Bocuse revolutionized the culinary map of the Republic from here, when he made nouvelle cuisine palatable to the Germans with the legendary Truffle Soup au Président Giscard D’Estaing.