Kulinarik Südtirol

Experience the culinary secrets of South Tyrol

Master chef and son-in-law of the Schwarz family – Stefan is known for his alpine-Mediterranean cuisine. The high-quality products of the local producers are fully used without any waste. His creations are as varied and unique as South Tyrol is. He will treat you to a fascinating mix of traditional South Tyrolean cuisine and Mediterranean specialties. Start the day with a substantial breakfast - from 7:30 am to 9:30 am you can choose from a wide variety of biological products (tea, fruits and vegetables,) and regional pastries and meat specialties. 

You will love to typical bread from Nova Levante, best enjoyed with jam, peanut butter or our delicious bee honey. And why not pack some local apples in your backpack to strengthen you during your exciting trips into the Dolomites.
All main dishes are accompanied by healthy, fresh salad and consist of hearty traditional starters, tasty soup, and a choice of two main dishes per meal. Fresh fish is served once per week. We always make sure to use only the best quality South Tyrolean products, with all our meat being bought at the local butcher’s shop. You will be amazed at the quality of the typically South Tyrolean pastries and cakes, all of which are home-made.
Enjoy your meal!

Kulinarik Südtirol
Kulinarik Südtirol

One strudel


  • 400 g grapes
  • 80 g butter, 30 g sugar
  • 3 egg yolk
  • 40 g grated hazelnuts
  • 40 g grated almonds
  • 3 egg yolk, 50 g sugar
  • 1 teaspoon lemon peel
  • 1 teaspoon orange peel


  • 2 egg yolk
  • 40 ml grappa
  • 40 ml apple juice

Other ingr.

  • 200 g puff pastry
  • butter
  • mint


Filling: Wash, halve and, if necessary, pit grapes. Process the butter and 30 g sugar until well combined, add egg yolk, lemon and orange peel and wrap over nuts and almonds. Mix the egg yolk with 50 g sugar until it is creamy.
Strudel: Place the dough on kitchen roll covered by flour and roll it as thin as possible. Cover the dough with the filling. Cut off the thick edges of the dough. With the help of the kitchen roll, wrap the dough around the filling and place it on a greased backing tray. Cover the strudel with liquid butter and back in the pre-heated oven until it attains a light brown color.
Grappa cream: Place egg yolk, sugar, grappa and apple juice in a steel bowl. In hot water, heat it while stirring constantly until it gets a creamy substance.
Seasoning: Let the strudel cool off slightly before cutting it into pieces. Then season with grappa cream, powdered sugar and mint.
Bake at: 180 degrees °C
Bake for: 30-40 minutes