BIG NEWS
Our petting zoo is transformed into the Feuerstein farm!
South Tyrol
A modern place of power for families, surrounded by majestic mountains. On daily schedule:plenty of fun, games and free development!
South Tyrol
A small and very fine world of flavours at the Feuerstein Nature Family Resort where you can truly experience the love of cooking and creating.
Kitzbühel
Dolce Vita in the Alps: The LaMonte Bistro in Kitzbühel delights with culinary compositions combined with an Alpine-Mediterranean lifestyle.
Kitzbühel
Aesthetics and fine living right next to the Hahnenkamm cable car: enjoy a luxurious holiday in our tasteful and sophisticated apartments.
South Tyrol
High-quality holiday apartments with wellness area, pool and breakfast service directly at the ski and hiking area Ladurns – perfect for nature lovers.
We reinforce regional cycles
Shared values. Common goals.
Our local partners
Down-to-earth and rooted in our homeland. These are the values which guide us each and every day. Whenever possible, we source our products directly from the Pflerschtal valley or the surrounding area. And we’re delighted to do it, as we are delivered products which are seasonal, fresh and of the highest quality – not to mention zero-kilometre. Our partners place the same high value on quality as we do. This is guaranteed by species-appropriate animal farming, GM-free fodder and artisan production. In addition to this, the incomparable taste of high-quality products from South Tyrol. The geographically favourable area, the fertile soils and a farming culture which has flourished for generations has created agricultural products which inspire our regional cuisine to take culinary flight. We would like to take this opportunity to thank our long-standing partners!
Eggs from the Marginter farm
The free-range eggs from the Marginter farm in Gossensass taste so good because the hens breathe in the fresh mountain air, roam freely outside and are fed with natural foodstuffs. The eggs are collected carefully every day by Peter Marginter and are brought to the Feuerstein in no time.
Vegetables from the Lenzen farm
A variety of vegetables are cultivated at the Lenzen farm in Ausserpflersch. A variety of lettuces, cabbage, red cabbage, kohlrabi, carrots, beetroot, courgettes, onions, leeks, rocket lettuce and potatoes all thrive in the nitrogen-rich soils. The fresh climate of this high altitude gives the vegetables an intensely aromatic flavour.
Herbs from the valley
Bernhard Auckenthaler and Gabi and Sepp Holzer are the green fingers behind the Wipptal Herb Garden. Together the dedicated herb farmers tend the Botenhof in the Pflerschtal valley and the Steirerhof in Wiesen near Sterzing.
Bernhard Auckenthaler and Gabi and Sepp Holzer are the green fingers behind the Wipptal Herb Garden. Together the dedicated herb farmers tend the Botenhof in the Pflerschtal valley and the Steirerhof in Wiesen near Sterzing, two herb gardens with a range of altitudes and soil conditions that enables them to meet the natural needs of the plants to the full. The precious herbs and flowers are hand-harvested at auspicious “Balsamic Moon” times and brought to the Feuerstein as tea blends, aromatic herbs, liqueurs and syrups.
Arctic char from Salmone Dolomiti
With Europe's highest salmon smokehouse at over 1,200 meters above sea level, Benedikt Röser and his wife realized a lifelong dream. There, where you can feel the sky with your fingertips and where originality and genuine craftsmanship still have great importance.
With Europe's highest salmon smokehouse at over 1,200 metres above sea level, Benedikt Röser and his wife realized a lifelong dream. There, where you can feel the sky with your fingertips and where originality and genuine craftsmanship still have great importance. In addition to Scottish salmon of the highest quality from the North Atlantic, regional, South Tyrolean Arctic char and salmon trout are also refined here. Genuine craftsmanship and high-quality raw materials are the most important ingredients for the hand-smoked specialties. In addition to long resting periods, in-house spring water and hand-picked ingredients, smoking is done exclusively with apple-juniper wood.
Cheese from Genussbunker
Hubert Stockner, cheese master, fromelier and certified beer sommelier proves taste: A natural cave in the tyrolean mountains – as a relic from the world war – serves as a maturing cave for his exquisite South Tyrolean and international cheese specialties. There he cares raw milk cheese from selected dairies several months or years and refines them to cheese specialties with a very special touch.
Hubert Stockner, cheese master, fromelier and certified beer sommelier proves taste: A natural cave in the tyrolean mountains – as a relic from the world war – serves as a maturing cave for his exquisite South Tyrolean and international cheese specialties. There he cares raw milk cheese from selected dairies several months or years and refines them to cheese specialties with a very special touch. The natural cave is for his climatic conditions ideal for ripening hard cheese, blue cheese or pecorino. All year round, there is a temperature of about 10°C and a humidity of almost 100%. This special ripening climate and the special microflora in the natural stone bunker give the cheese a creamy smooth texture and a special aroma. A ripening room without energy expenditure – pure nature so to speak.
