Abbey Inn

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Peekskill, NY Boutique hotel
ChainIndependent / Other
Total meeting space493 sq. m
Guest rooms42
900 Fort Hill Rd
Peekskill, NY 10566


Room features and guest services

  • Calls (Local)
  • Calls (Toll-free)
  • Concierge services
  • Internet access
  • Room service
  • View (Garden)
  • View (Mountain)
  • View (Ocean or water)
  • Voicemail box


  • Extended stay
  • Onsite catering
  • Onsite restaurant
  • Outside caterers allowed
  • Space (Outdoor)
  • Space (Private)
  • Wheelchair accessible

Business services

  • AV capabilities
  • Video conference
  • VIP services

Recreational activities

  • Health club
  • Outdoor pool
  • Spa or salon
  • Whirlpool

Venue accessibility

  • Airport shuttle
  • Taxi


  • Dance floor
  • Loading dock
  • Portable walls
  • Staging area

Meeting Space

Total meeting space493 sq. m
Meeting rooms8
Largest room203 sq. m
Second largest room69 sq. m
Space (Private)326 sq. m
Space (Outdoor)167 sq. m
Exhibit Space493 sq. m

Guest rooms

Total guest rooms42
Single (1 bed)36
Double (2 beds)6
Single (1 bed) rate$309.00 – $749.00
Double (2 beds) rate$249.00 – $689.00
Tax rate13.375%
Occupancy rate13.375%


Distance from airport

  • 38.46 km from venue


  • Complimentary parking
  • Valet parking


Cancellation Policy

48-hour cancellation

Additional Information

“Sweet, Sour, Salt, Bitter may be what the palate can taste, but “Love” is by far the most important ingredient. Never forget it in anything you do.” - Chef John Paidas Executive Chef John Paidas, a graduate of the Culinary Institute of America, is launching Apropos Restaurant & Bar at The Abbey Inn & Spa in Peekskill in December 2019. His menu will include fresh salads, crudo, homemade pastas, entrees and desserts, sourced through specially cultivated relationships with area farmers and purveyors. Chef Paidas began his career at a young age, prepping vegetables and washing dishes. "Many of the flavors I use to this day were things my mom, dad, and grandparents would make," he recalls. After graduation, Paidas moved to Aspen, Colo., for five years at the Little Nell at the base of Aspen Mountain, where he learned what “farm to table” truly meant. "Having our own farm to source not only produce from, but also milk and animals, it was truly a life changing experience to learn where food was coming from, but also what it took to get it into the restaurant," he said. "I cannot wait to open our doors to all of you, and share a meal that at its most simplistic nature, makes you smile, and grateful to be among friends and family."

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