ArchitectureThe Mea Via consists of three oversized gables that mimic the Sassolungo massif with the characteristic Dolomite peaks. In general, the architecture is kept quite simple in order to fit perfectly into nature. The upper floors are almost completely glazed to allow a beautiful mountain view. The materials of the facade are stained, local larch, as well as masonry and glass. Natural stone tile (native porphyry) was used for the balcony design. The roof is made of spruce wood. In summary, it can be said that the architects of Studio C2 (with Dr. Ing. Siegfried Comploi and Arch. Paul Costa from Ortisei) attached great importance to the natural materials wood and stone. The interior design concept takes a back seat and lets the mountain panorama take precedence. Inconspicuous colors such as light gray fine plaster, dark stained oak wood from the South Tyrolean lowlands, glass, metal and natural stone tiles (Dolomite stone in the bathroom and quartz porphyry on the balcony) as well as simple bouquets made from cereal ears or meadow grasses, draped in an old milk can, complete the furnishings skillfully off.

FoodTasting plays an important role in the Slow Farm Hotel, which is a member of Slow Food Deutschland eV Sustainably produced food, regionality and a seasonal kitchen are very important. Slow food, slow wines and slow drinks are offered. Whenever possible, slow food is made from ingredients from small producers or from our own cattle breeding. The motto behind it is "farm to table", where beef and pork, eggs, hay milk, butter, cream, buttermilk, curd cheese, bacon, sausage, jam, syrups, juices, herbs and selected vegetables directly from our own farm on the Land the table. Slow Wine stands for the own “Mea Vin” wine from a winegrower friend who is only pressed for the Mea Via. Slow drinks are created with high-proof treasures from South Tyrol and around the world and served in the in-house bar. The chef in the Bulla restaurant is David Pitschieler, who creates a very special taste with his authentic and modern recipes. A current 3-course menu is called "bergbach, acker und stall" and consists of: alpine char stained in mountain hay with South Tyrolean apple, mustard, celery and mountain balm from the garden in advance, goulash from the farm.

EnvironmentAs a mountain farm, where you live in harmony with and in harmony with nature, the three pillars of sustainability have always been important and are now lived even more intensively in the Slow Farm Hotel and passed on to guests.

Well-BeingThe wellness area with mountain panorama sauna and organic mountain herb sauna, the mountain spring water steam bath, various rain showers and ice fountains, a bar with spring water, fruits and nuts as well as a natural regeneration room with organic hay can be enjoyed on 200 square meters. The “Mea Fën” is an organic hay bed relaxation room with hand-cut alpine flower hay from our own alpine pasture. Guided hiking and mountain bike tours take place several times a week in summer.