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Fresh, conscious, Slow Food
Our inspiration
Bread from Nals and the Ulten Valley, organic eggs from the Vinschgau Valley, tea from Bolzano, coffee from Fiè, honey, cheese and yoghurt also from the Ulten Valley. We know all our farmers, producers and suppliers personally and pay them regular visit. We also buy juices, beers, wines and brandies locally and our wine list features some of South Tyrol’s and Italy’s flagships.
Bread from Nals and the Ulten Valley, organic eggs from the Vinschgau Valley, tea from Bolzano, coffee from Fiè, honey, cheese and yoghurt also from the Ulten Valley. We know all our farmers, producers and suppliers personally and pay them regular visit. We also buy juices, beers, wines and brandies locally and our wine list features some of South Tyrol’s and Italy’s flagships.
"For me, nutrition-conscious, balanced cuisine translates into a varied menu that offers vegetarian, vegan, lactose- and gluten-free dishes, prepared from the freshest ingredients, without ever sacrificing indulgence."
Andreas Pircher, Chef de Cuisine at Schwarzschmied
Local, regional, seasonal, phenomenal
We press our own Gewürztraminer Südtirol Alto Adige Doc, Vernatsch and Lagrein. Depending on the season, we pick fresh vegetables, herbs and fruit for our cuisine directly from our Schwarzbauergarten behind the hotel.
We press our own Gewürztraminer Südtirol Alto Adige Doc, Vernatsch and Lagrein. Depending on the season, we pick fresh vegetables, herbs and fruit for our cuisine directly from our Schwarzbauergarten behind the hotel.
Meet the Team: Andreas Pircher
Andreas Pircher is not a man of big words. He exudes a calm and stoic character that is quite rare in these days dominated by Instagram chefs, when the culinary world so often becomes a superficial visual clambake.
Andreas Pircher is not a man of big words. He exudes a calm and stoic character that is quite rare in these days dominated by Instagram chefs, when the culinary world so often becomes a superficial visual clambake.
