Exclusive Hotel in Vinschgau with half board

Forever committed to the Bergler culinary art

Mountainous, more mountainous, the most mountainous. Our mantra is also reflected in the cooking at our mountain refuge. Wild garlic gnocchi, alpine-herb dumplings, venison dishes with fresh chanterelles. Alpine nature yields rich treasures. Spring, summer and autumn contribute tasty produce for the Bergler cuisine. 

The Chef de Cuisine also doesn’t shy away from venturing beyond local cooking. With expertise and delicacies our kitchen team puts Mediterranean and international touches between hearty highlights from the region. Home-made pasta, chocolates according to a secret recipe and sumptuous delicacies galore. Sepp Thöni, senior chef and a jack of all trades is a whiz in the kitchen, too. He not only seasons stories with expertise, but is also passionate about spicing up the culinary tours of his guests.

And what makes the Bergler cuisine complete? Junior chef Martina knows this exactly. She knows which wine best complements each dish. As a certified sommelier and culinary expert she selects the wine to perfectly suit your taste adventure. Delicious moments on the plate and in the glass. Enjoy them in your sportshotel in Vinschgau with half board.