The European Hotel Awards 2025 Ceremony took place at the Grand Hotel Vilnius – Curio Collection by Hilton and gathered distinguished executives, general managers, owners, designers, architects and institutional representatives from across Europe. In a refined and elegant setting, this edition highlighted excellence, leadership and the values that define European hospitality.
Under the presidency of Michel Stalport and the executive direction of Jerome Chapman, the ceremony reinforced the mission of the European Hotel Awards: to recognise outstanding hotels, talented professionals, and meaningful contributions to the industry.
The event was honoured by the presence of several Lithuanian institutional representatives:
City of Vilnius
Ms. Simona Bieliūnė, Vice Mayor of Vilnius
Ms. Dovilė Aleksandravičienė, CEO of Go Vilnius
Ms. Vilma Daubarienė, Head of Tourism Department
Ms. Eglė Girdzijauskaitė, Head of Communication Department
Ms. Olga Goncarova, General Manager – Lithuania Travel
Lithuanian Hotel and Restaurant Association (LHRA)
Ms. Evalda Šiškauskienė, President
Ms. Eglė Lizaitytė, CEO
Ms. Zinaida Karpičienė, Board Member
Mr Andrius Staniukėnas, Board Member
European Hotel Awards International Board
Michel Stalport, President
Stefano Brancato, Vice-President
Thierry Lavalley, Board Member (former President of Geneva Hoteliers)
Albert Rouwendal, Honorary Member
Miguel Maugi Santos, Board Member (Portugal)
More than one hundred invited guests — general managers, owners, designers, architects, group executives and institutional representatives — gathered in Vilnius to celebrate the best of European hospitality.
The ceremony opened with welcoming remarks by Ms. Sigita Rudzevičienė, General Manager of the Grand Hotel Vilnius. She was followed by Ms. Simona Bieliūnė, Vice Mayor of Vilnius, and Ms. Evalda Šiškauskienė, President of the LHRA.
Mr. Michel Stalport, President of the Board, highlighted the importance of recognising establishments and professionals whose commitment contributes to the excellence and reputation of European hospitality.
The evening featured the presentation of twenty-six official awards, honouring hotels and leaders from across Europe.
The Netherlands opened the evening with Kasteel Engelenburg (Art of Hospitality – The Netherlands), followed by Landgoed Groot Warnsborn (Estate Hotel of the Year), and the heritage-focused Hotel De Zeevaartschool (Heritage Design Hotel of the Year).
Slovenia was represented by the refined Cubo Hotel (Art of Hospitality for Slovenia).
Estonia stood out with two remarkable properties: Tervise Paradiis Spa Hotel & Waterpark (Family & Children, Wellness Resort of the Year) and the charming Vihula Manor Country Club & Spa (Countryside Luxury Retreat of the Year).
Portugal shone with the Sesimbra Oceanfront Hotel (Romantic Seaside Hotel of the Year) and the iconic Palácio do Governador Lisbon Hotel & Spa (Historic Architecture Hotel of the Year).
Other distinguished winners included the TRIBE Riga City Centre Hotel (City Design Hotel of the Year – Northern Europe), the Grand Hotel del Mare Resort & Spa (Hospitality & F&B Excellence), the Cardo Brussels (Urban Lifestyle Hotel of the Year), and the Radisson Hotel Manchester City Centre (Green Hotel of the Year – Sustainability).
The Esplanade Zagreb Hotel was recognised for its Art Deco heritage, while individual distinctions honoured leaders including Anne-Joëlle Racine, Donatas Satkauskas, Stijn Oyen, Franck Sibille, Pascale Venot, Alessandro Cabella, Mathias Bernard, Véronique Stalport and Sigita Rudzevičienė.
The ceremony concluded with two major distinctions: the City of Vilnius – European Hospitality City 2025, and the Lifetime Achievement Award presented to Ms. Evalda Šiškauskienė.
The official portraits and interviews were captured by international photographer Katerina Srbkova, forming the official visual archives of this edition.
Following the ceremony, guests enjoyed a cocktail reception and an exceptional dinner prepared by Chef Donatas Satkauskas, featuring a dedicated menu, selected wines and champagne Marguerite Guyot. A full culinary report will be published separately.
