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Brotbacken

Bread - Beyond tradition

Quality of life

In the mountains, the winter supply of bread was baked in autumn after the last harvest. Some traditional types of rye and sourdough bread are typical of South Tyrolean bread to this day.
Bread symbolizes life – a life in harmony with nature.
Pfösl’ s stone oven

Pfösl’ s stone oven

The old stone oven outside the main house is a reminder of old times and ancient traditions. Years ago, our kitchen team decided to rekindle the 300-year-old oven’s fire and started baking  delicious fresh bread once a week in the summer.
“Marende” – an authentic South Tyrolean afternoon snack

“Marende” – an authentic South Tyrolean afternoon snack

A traditional afternoon snack consists of smoked sausage, Speck (cured ham), cheese, pickles, horseradish and our famous Schüttelbrot: crunchy thin rye bread flavoured with seeds.
Bread baking lesson with Eva and Brigitte

Bread baking lesson with Eva and Brigitte

Every Thursday, Eva and Brigitte Zelger reveal some tips and tricks for bread baking at home.
At one with nature

The taste of nature

Join us on a journey of taste
Naturally delicate

Yoga at the Pfösl

Connect with your inner, natural sources
allowing you to sustainably strengthen

The primal force of nature

Herb garden and permaculture field
Get an insight

Brigitte Zelger

flower

The respectful and sustainable use of nature's treasures and regionality are our roots.

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Savour food with a clear conscience
We only serve dishes for which we can guarantee the highest standards of quality, origin and farming.
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Forest rye
For over five years now we have been growing our own “forest rye”, an old and forgotten grain variety that we for example use on bread-baking days at the Pfösl.
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Natural heating
We obtain all the heat we need for our hot water, heating, pool and wellness facilities from a nearby wood processing firm with a biomass heating plant.
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