Enjoyment – Slow Food

…regional produce on the plate

In our farming practices, we consciously avoid chemical additives and work with compost and traditional manure to harvest a variety of healthy and flavorful vegetables throughout the year, especially in autumn.

At the Fichtenhof restaurant in Gfrill near Salurn, we place great importance on well-maintained hospitality and honest cuisine. We use seasonal, untreated products from our own farm and complement them with ingredients from the surrounding area to strengthen regional cycles. Traditional recipes are reinterpreted in a modern way and prepared in line with the Slow Food philosophy.

The Fichtenhof was founded in 1964 by Josef and Traudl Pardatscher, when more and more hikers were looking for a place to stop in the surrounding forests. The farmhouse is located at around 1,300 meters in the quiet mountain village of Gfrill. With the support of the entire family, the business developed steadily and gained further recognition with the establishment of the Trudner Horn Nature Park in 1980. Today, the Fichtenhof stands for typical South Tyrolean cuisine with homemade dishes and regional ingredients, set in a landscape of meadows and forests.

A strong connection to the region is reflected in the collaboration with local and environmentally responsible producers. This quality forms the foundation of the dishes and expresses a responsibility towards nature and animals.

In recognition of its consistent work, the restaurant was included in the “Slow Food Osterie d’Italia” guide in 2003. Specialties prepared by chef Ingrid include homemade maltagliati, Schlutzer with ricotta, venison goulash, grey cheese from the Ahrntal, and daily changing desserts. Particularly noteworthy are the dumplings, which reflect the diversity of South Tyrolean cuisine.