ArchitectureThe special thing about the construction of the Gasthof Zum Hirschen lies in the harmonious liaison of the historical wing in its monastic simplicity with the contemporary wing and its clear, minimalist geometries. During the renovation in 2017, the focus was on preserving the construction of the main house from the Middle Ages or exposing it in order to emphasize the historical identity of the building. The roof was covered with larch shingles in accordance with the traditional construction method and in order to harmonize the adjacent historical buildings in the town center. The cultivation from the 1980s was about increasing the energy efficiency (climate house A, external insulation, triple glazing) and using ecologically sustainable materials, such as wood and stone typical of the region. Chests and sideboards from the beginning of the 20th century have been restored, chairs upcycled and re-wallpapered, paneling restored, utensils such as a bread drying rack were also restored and repurposed (now used as a brochure holder). The renovation was carried out by a team of craftsmen from the region, the materials are local (larch, spruce, birch, porphyry, felt, linen).

FoodCooking is done according to the Slow Food principles. Here the approaches of Hildegard von Bingen and herb priest Weidinger are implemented. The ingredients come mainly from the surrounding area: organic cereals, organic flour, organic rye bread, dairy products, bacon and meat products, cheese assortment, organic free-range eggs come from farms in the village, from cooperatives in the valley and from Trentino-South Tyrol. At Gasthof Zum Hirschen, neither fly-fruit nor canned food is served. Food waste is composted and partly given to the neighboring farm for animal feed.

The house recommendation is Cervo spelt cappelletti stuffed with fine Trentingrana fonduta on Wild Henry cream. All dishes are homemade and fresh. In Cervo's kitchen, bread, jams and mustards, juices and jellies, pasta and pasta are homemade. Teas, herbs, dairy products, meats, fruits and vegetables, rice and grains come almost entirely from local or partner producers. Olive oil, for example, comes from the Marche region, and only a few ingredients come from Italian retailers, such as dried tomatoes, fish or olives. Vegan and vegetarian dishes are offered, and the kitchen is happy to accommodate special intolerances.

SocialA large proportion of the employees come from the town or the neighboring villages. The employees receive meals and work clothes all day. They are also allowed to attend internal and external training programs again and again. The inn trains one apprentice per year. The host family supports local clubs and events.

EnvironmentThe Klimahaus B renovation of the historic building and the extension with thermal insulation and recirculation show that sustainability plays a central role in Zum Hirschen: heating with biomass, waste separation, recycling and upcycling of old furniture, deliberately no minibars, fair trade products (coffee and chocolate), use of natural materials (local wool, felt and types of wood) and no packaging at breakfast. It tries to rely on small business cycles, seasonal ingredients and local producers.

Well-BeingThe house offers a sauna with alternating finnical or organic settings, which can also be used exclusively. There is also a spacious sun terrace and a relaxation room with a tea and fruit bar. There is a birch meditation park in the garden.