Our cuisine - inspired by the region

We only serve the best from the local area

We work closely with local farmers, butchers and producers to offer you fresh, high-quality ingredients straight from the region.

From crunchy vegetables and succulent meat to aromatic herbs - our dishes are an expression of the diversity and quality of our homeland.

Short transport routes and seasonal products not only ensure an unmistakable flavour experience, but also support sustainability and regional businesses.

Enjoy your meal!

Rating Peter, Germany

We particularly liked the hosts. They know how to cater for their guests excellently and are always on hand with help and advice. Both breakfast and dinner were of outstanding quality. Not overloaded and generally prepared from regional products with great finesse. You can see and taste that food is respected here. We also had a magnificent view of the Dolomites from the balcony and terrace. We were able to go on hikes directly from the house.

Herbert

It's a dream how you are spoilt here with selected delicacies. Angelika cooks with heart and love and serves a gourmet menu with regional South Tyrolean products from local producers every day.

Anne & Sebastian, Germany

At breakfast you have to be careful not to fill your stomach with too much choice. The muesli can be customised from over 30 ingredients, and the effects of the individual ingredients can also be read about in a separate book. The selection of homemade jams, juices and teas also leaves nothing to be desired. For the savoury palate, a wide range of sausage, cheese, vegetables etc. is also part of the offer. Bread and rolls come fresh from the bakery. This huge selection is sure to get your day off to a good start. In the evening, Angelika and her kitchen team spoil guests with a 4-course menu, while Markus recommends the perfect drinks to go with it. Every wish is catered for and Markus finds the right dish for every palate thanks to his wealth of experience. Angelika comes up with delicious new compositions for the dishes every year. She attaches particular importance to seasonal produce and regionality, so the herbs come from her own garden and the meat and eggs from neighbouring farms. She may not have been discovered by Michelin yet, but she certainly deserves a star.