ArchitectureThe original manor house was built in 1870 from local building materials and carefully renovated according to the latest findings in building biology. Natural building materials such as wood, clay and lime with certified origins were used, which ensure healthy sleep.

FoodLocal and regional products from organic and ecological farming are served. The Profanter bread comes from the organic bakery, which was the first in South Tyrol in 1982. Food waste is reduced together with the guests and if there is anything left over, the organic waste from Bolzano is sent to a biogas plant in Lana. The collected cooking oil is processed into biodiesel. The restaurant is known for regional delicacies such as veal head, pear flour ravioli with goat ricotta, sour soup or stockfish rösti.

SocialAlmost all employees live in the Bolzano region and the surrounding area. There are further education courses, training programs and special working conditions that allow for more leisure time. There is also compensation for cable car rides and, if urgently needed, free accommodation.

EnvironmentThe energy used is renewable energy, certified with a guarantee of origin (34 hydroelectric power plants in South Tyrol that produce green electricity without emissions). Waste separation, recycling, gentle cleaning products and economical water consumption are a matter of course here. As are regionality and seasonality. The South Tyrol sustainability label (Terra Footprint powered by EarthCheck) is based on the criteria of the Global Sustainable Tourism Council (GSTC) and recognizes tourism players who have made it their mission to preserve traditions and make their contribution to the sustainable living space of South Tyrol with concrete measures.

Well-BeingThe Finnish sauna smells wonderful and the herbal aroma in the steam bath is soothing. The extensive range of massages and treatments as well as the infinity pool and whirlpool ensure hours of relaxation. In winter, the pool is heated from December 22nd to January 6th.