ArchitectureThe main building is a historic house and has been sustainably renovated: From the insulation to the interior furnishings, all materials, such as the wood, come from the area. The companies that carried out the construction are also local.

FoodThe kitchen follows the Slow Food philosophy, which also emphasizes short distances – from growing the food to serving it. At the Drumlerhof, they strive to source their food within a 600 km radius, constantly striving to minimize the distance traveled. The hotel specializes in gluten-free cuisine, as the hostess Ruth herself has an intolerance but still doesn't want to miss out on delicious dishes. There is almost nothing that Ruth and the team don't prepare themselves: from breakfast rolls to homemade pasta (pasta, ravioli, dumplings, and Schlutzkrapfen), fries, and homemade sweets. In summer, most of the fruit and vegetables come from the farm itself. Additional vegetables are sourced from organic farmer Sabine from the Felderhof farm next door. Particular attention is paid to seasonality, which is why, for example, there are no fresh tomatoes in winter, but delicious winter salads, beets, and cabbage. If tomato fillet or spring onions are served in winter, they must have been pickled beforehand. In autumn, the last treasures of the garden's harvest are preserved or pickled. The meat is sourced from the South Tyrol Small Animal Breeders' Association, Biobeef Südtirol, the Künighof in St. Jakob, and the Seidl organic farm. At the Drumlerhof, the entire animal is purchased and processed. Milk and dairy products are sourced from small cheese dairies in the Pustertal Valley. Mushrooms and berries are supplied by a local farmer who lovingly collects and then sells them.

SocialMost of the team comes from the surrounding area, but some also come from further afield, like Kumar from India and Peter from Slovakia. All employees receive free lunch and dinner at the hotel, as well as free accommodation if needed. Many of the employees have been working for the Drumlerhof for more than 15 years. In addition, several social projects around the world are supported: Caritas, the "Goats for Africa" project, and a drinking water project in Uganda. One of the favorite projects is the "solidarity breakfast egg" in which a number of chickens are rented from a neighboring organic farmer, whose eggs (an old breed of Neutiroler chicken) end up on the breakfast plates of the hotel guests. This rental model allows the hosts to preserve an old breed of animal while supporting the farm.

EnvironmentThe hotel is CO2-neutral, heats with biomass, waste is strictly separated throughout the hotel, and electricity is generated at the local hydroelectric power plant. Ecolabel certification allows only certain environmentally friendly cleaning products to be used, and food waste is composted and used as fertilizer under the apple trees. A CO2 footprint is compiled annually, and a common good footprint is compiled in collaboration with the Terra Institute. The Drumlerhof is also a member of the Climate Neutrality Alliance.

Well-BeingThe Drumlerhof philosophy extends to the Zirm Spa. This means that the Drumlerhof is not a typical wellness hotel in the Ahrntal Valley, with pools and saunas heated 24 hours a day. The farm is heated using valuable biomass. Wellness fans will still find something to their liking, with a panoramic swimming pool, a sauna with a view of the castle, a bio sauna and salt grotto, as well as an outdoor whirlpool and a relaxing massage. Numerous outdoor activities are also available, such as (meditative) hiking, walking, forest bathing, (e-)biking, rafting, climbing, mountaineering, skiing, snowshoeing, and paragliding. Three times a week, Stefan guides guests to the most beautiful places of power in the Ahrntal Valley. And once a week, guests can enjoy forest bathing together. Each week, the hosts put together a new program, with daily adventures available for guests in both summer and winter.