AS A GOOD HOST, I WELCOME YOU TO GARBERHOF.

A HOTEL IS A NEVER ENDING JOURNEY

YOUR HOST KLAUS RECOUNTS

Always on the move, we never stop learning: at home, in the kitchen, in the service we provide, we always aim to improve. My parents involved me in their journey, preparing me for the future.

Managing a hotel means making the choice to go on a long journey, I know that well.

But if in the past, I wanted to see the world and take home memories and experiences, today, the Garberhof doesn't just speak the language of my beloved country of origin. The world is an integral part of it. In food. In the service. In the attitude.

I met Yanelys in Cuba. She was a young computer specialist. Our children grow up here in Val Venosta today. And they speak three languages. My family is right beside me on the Garberhof journey.

South Tyrol is my homeland. But the rest of the world has also taught me a lot and made me grow.

As a family man and host, I want to combine national heritage with that of the world. Local cultures, customs and images, forms and values: All of this belongs to us. And it unites us. Just like the historic trade routes, mountain passes and flight paths.

WE ARE VENOSTANI. SOUTH TYROLEANS.

Roman trade routes, medieval villages, Romanesque churches, modern mountain passes and defensive structures, place names of Celtic and Romanesque origin make our moving history tangible.

Wherever you look, high mountains predominate. Behind us, the main Alpine chain, Piz Sesvenna to the west, Ortles and the Venosta mountains to the south. All extensive, evocative and steep mountains to climb, to conquer and make accessible by building roads.

In den Tälern dazwischen lebt man eng verwurzelt mit dieser kolossalen Bergwelt. Großartige Talräume, fantastische Kulissen, Landschaftsformen und Böden.

The passion for wine

“From a passionate love of wine comes a wine with passion.”

Hilde Van den dries

The hand-picked grapes from steep slopes become mountain wine of the upper Val Venosta. The work carried out on the steep slopes of the Calvenschlössl Vineyard is done with extreme respect. People live in loving contact with nature, day after day, and the vines thrive in harmony with the meadows, herbs, flowers and animals. This delicate balance is reflected in the wine.

WE RESPECT WHAT NATURE OFFERS US AS PRECIOUS GIFT.

The products of our small enterprise and our culture, packaged, prepared and elegantly presented are an integral part of our offer. We are enthusiastic about the philosophy and culture of our producers and our suppliers: I know the people who produce food here and how they relate to life, with love and care.

WE RESPECT OUR ROOTS.

We find our places of refuge on the slopes and in the valleys. Above all, the mountain farms characterize the structures of the villages that we encounter on our hikes and walks. My mother grew up in Planol.

MEADOWS. WIND. LIGHT

My parents started collecting art early. They greatly admire Karl Plattner from Malles. Paul Flora from Glorenza was a frequent guest here.

Step by step to the new global concept

We examine our offers and develop them further. With the structural renovation of different areas of the hotel, we have taken a big step towards our new overall concept, Silent Luxury.

With our Munich-based architectural firm Lang Hugger Rampp and many strong partner companies from the region, new environments were created in record time that do justice to our concept. With sensuality, sustainability and excellent design, we are creating a new world of tranquillity, passion and pleasure.

Pleasure and awareness

The apricot is our fruit. It reminds me of childhood, summer, joy and many moments in my life.

Here at the Garberhof, it can be found in jams, dishes, syrups, gin and even spa products. I am always amazed by the amount of aromas and flavours that come from this fruit.

TASTE IS A PLEASURE.

In the kitchen, creating something new and finding a unique path is essential for us. We combine international cuisine with traditional ideas: with dishes originating from here, such as speck canederli.

Christian and his team prepare the best ice cream in Italy. In Prato.

"Christian and his team prepare the best ice cream in Italy. In Prato."

Klaus Pobitzer

Gin Felix Luis

This gin recalls the Etruscan king Felicius, who brought Sardinian herbs and apricots to Val Venosta around 400 BC. They had gentian brought from the rose garden and enhanced their food with exotic spices supplied by a British traveller.

In honour of Felicius, Klaus Pobitzer and Alessandro Secci distill a gin that recalls the story of Klaus’ firstborn son with a golden thread.

More info