The gourmet half-board includes a rich natural breakfast, a selection of cakes in the afternoon and a delightful evening menu. Regionality, seasonality and wholesome preparation characterise all three culinary experiences.

The day begins with a varied natural breakfast and a selection of products from South Tyrol.

In the afternoon, you can enjoy a selection of cakes and specialities from the hotel’s own pastry kitchen. Returning from the mountains becomes a little moment of indulgence at Pfösl.

In the evening, the natural cuisine serves a delightful menu featuring regional, seasonal and wholesome dishes. Creative combinations and the authentic flavour of high-quality ingredients take centre stage.

Gluten-free and lactose-free menus, as well as vegan dishes, are available. Please let us know about any special dietary requirements in advance so that the kitchen can prepare accordingly.

Many products come from the hotel’s own cultivation, local farmers and selected regional suppliers. The „Eggental taste local“ project also brings to the table what grows in the Val d’Ega.

Host Brigitte is a trained herbal expert and looks after several raised beds and herb gardens. The plants are used in bread, herb menus, salads, teas, juices and natural rituals.

In summer, guests regularly have the opportunity to bake together in the approximately 300-year-old stone oven. Sourdough, the hotel’s own flour and spices from the „Brot & Salz“ raised herb bed are used.

The naturabar focuses on high-quality, predominantly regional products, traditional recipes and homemade syrups and juices. Artificial colours and flavourings are deliberately avoided.

Host and certified sommelier Daniel, together with the service team, are happy to advise you with great passion. The wine list brings together distinctive wines from South Tyrol and selected discoveries from other countries.