At our house indulgence is homemade. We love good food and drinks and therefore we attach great importance to the origin of our products. We produce a lot ourselves, and a lot is supplied by hand-picked experts in the region, who are specialized in what they do. We only serve the best, that local agriculture has to offer.
Honestly produced food,
regional specialities and
Our wonderful bread comes from Jörgls Backstube. In this traditional bakery only South Tyrolean organic cereals are used and the sourdough for the bread is self-made. Naturally they abstain from using artificial additives. Jörgl kneads every bread by hand. And you can taste the difference that makes.
No less exquisite are the specialities of the Matscher Bergziege (Mountain Goat) “Ziegen im Winkl”. Anita and Christoph operate a small and fine manufactory for goat cheese and goat curd in the mountain village of Matsch in Upper Venosta. The “happy goats”, as the two call their animals, enjoy a free, species-appropriate life on the sunny Alpine pastures.
Alpine dairy of Burgeis
The farmers of Burgeis know every animal by name. Fresh spring water from the mountains, lush grassland and centuries-old traditions are the formula for success of the dairy in Burgeis. The excellent dairy produce is from small scale farmers of the village. Twice a day the farmers transport their milk personally to the dairy. There, aromatic cheeses, suitable for slicing, delicious Burgeis’ butter and real specialities like truffle- or chili cheeses are produced.
The father of our chef-de-cuisine Marc has really busy pets. His bees swarm throughout the summer months over meadows and woods along the brookside of the Etsch and busily collect precious flower pollen. The honey, glowing in deep gold, makes its way onto our breakfast table still in its honeycomb – a delicious speciality in its truly natural state.
Speck (traditional South Tyrolean bacon) is family business as well. Eventually it is the key skill of our South Tyrolean indulgence culture. We are convinced that the Speck shall carry the taste of tradition and mountains. To make sure that the Speck is exactly as tender, sappy and spicy as we love it, we produce it ourselves. The meat of our own Alpine pigs is seasoned according to an old family recipe and smoked in our traditional “Selchkuchl” (smokehouse). Only after maturing for an especially long time in the stone cellar of an old farm house in Burgeis, we serve our Speck.