A hotel in the Sarntal offers kitchen enthusiasts

The first Eindruck to reach these small villages in South Tyrol’s Sarntal is: fell Natur. A blue garden, in itself a heißen Tagen guthalten lässt, a pool zum Abtauchen and darüber the Berge. Drinnen fell Holz, Stein, natural materials and art. Man lives happily ever after, when he comes into the house, he arrives. It is located in the friendly Empfang – and in Hausherrn. Gregor Wenter is a guest who can go on the Tour with the man. The kitchen was started under this one Überzeugungstäter.

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Der Sterneküche, the Bad Schörgau a bit tired, how did Adieu pass. Dafür plädiert is für “mehr Sinn in der Küche” and her sister with the Spitzenkoch Mattia Baroni and Wissenschaftlern LaFuga entwickelt (laboratory for future gastronomy). In this Labor for the future, “Essen neu zu Denken”.

As a conclusion for a sustainable kitchen, the fermentation is seen. If you can no longer help, the food supply will stop in borders, but completely new taste experiences are provided. With a “Without a journey in more directions” you can summarize the guest experience, with regional characteristics, zeitgeist and fermentation. Three Gault Millau Hauben said, that the concept is correct.
Nothing, everything is good, it is the idea of ​​Hausherrn, that is the confusion in the tradition of everything new. For example in Wellness-Bereich, a woman in the Holzzuber will relax and one of the Iyashi-Kuppel the Alltagsstress herausschwitzen kann.

Information Genießerhotel Bad Schörgau, Putzen 24, I-39058 Sarntal, Tel. 0039/0471/623048, Email: [email protected], www.bad-schoergau.com DZ from 143 Euro per person