Enjoyment – Slow Food

…regional produce on the plate

On our farm we avoid any chemical additives and use compost and well-matured manure in order to harvest a wide variety of healthy and flavourful vegetables throughout the summer and especially in autumn.

We value well-maintained, honest gastronomy. We cook with untreated seasonal products from our own farm and also source agricultural produce from the surrounding area in order to support small regional economic cycles. Traditional recipes passed down over generations, carefully adapted to modern times, together with our Slow Food philosophy, make our dishes something special.

The Fichtenhof Restaurant was founded in 1964 by Josef and Straudl Pardatscher as a small inn when they noticed that more and more hikers were exploring the surrounding forests. The old farmhouse lies at about 1,300 metres above sea level in the peaceful atmosphere of the mountain village of Gfrill.

With the support of all family members, the restaurant developed over the years and its excellent cuisine became increasingly well known, also thanks to the establishment of the Trudner Horn Nature Park in 1980. Typical South Tyrolean dishes, homemade and prepared with local ingredients, can be enjoyed here among wide meadows and quiet forests.

A strong connection to the local area has always characterised the family business, which relies on a network of local and environmentally conscious suppliers and producers. This remains the key to creating flavourful dishes and reflects the deep respect for animals and nature.

In recognition of the family’s daily commitment, the restaurant was included in the guide “Slow Food Osterie d’Italia” in 2003. Among the many varied dishes prepared by chef Ingrid are homemade maltagliati, Schlutzer filled with ricotta, venison goulash, Graukäse from the Ahrntal and a selection of desserts prepared fresh every day. The highlight is the traditional dumplings, which bring together all the flavours of the region.