Our cuisine

The day starts with a hearty breakfast. It is Margareth,  while everything is still in silence, carefully prepares the buffet. You’ll find the genuine Tyrolean bread, baked by the baker at Masseria which, incidentally, happens to be our brother in law. His traditional black bread, milk bread and durum wheat bread simply are a legend! The buffet also offers Vipiteno yoghurt and butter as well as the tasty sausages and the South Tyrolean bacon. Grandma’ is ‘in charge’ for cakes and desserts. At the breakfast table you will also find the brochure that Renate prepares for you every morning, where you will find useful information, tips and advice about trekking activities  and other excursions, as well as  the 5-course  dinner menu that awaits you in the evening. There’s no doubt our chefs are creative and daring. Alfons, helped by Daniel, only uses fresh local raw materials to surprise and delight our guests.  Especially popular is the Monday afternoon ‘dessert buffet’, as well as the Aperitivo and the Wednesday ‘cheese corner’. The gala dinner takes place on Sunday, while the ‘cake festival’ happens on Saturday …