South Tyrolean art, Murano glass, oriental bathing culture and a subtle Cuban influence. At the Garberhof, worlds come together that you might not necessarily expect to find side by side in the Vinschgau Valley. At the same time, the hotel remains closely connected to the region, from local materials to Vinschgau apricots used in the spa. Sustainability is approached with practical solutions rather than big statements. The natural swimming pond is cleaned through a gravel filtration system without conventional pool chemicals, regional materials are used throughout the hotel, and many products come from the immediate surroundings.

2,200 m² that genuinely feels spacious

The wellness area is large, but it doesn’t feel like a sequence of separate spa zones. Indoor and outdoor pools, a sauna house, garden, relaxation rooms and the natural swimming pond are spread generously across the hotel and grounds. The real centrepiece is the largest hotel hammam in Italy. This is not about ten minutes of steam, but a full ritual of warm stone, herbal steam, exfoliation, massage, rest and tea. There is also a bio sauna with herbal steam and a classic sauna overlooking the mountains.

Breakfast, wine and a distinctly French tea time

The food offering also goes well beyond standard half board. Breakfast features plenty of regional produce, dinner blends Mediterranean and Alpine influences, and the wine cellar holds more than 350 different wines. There is even a small vineyard behind the hotel, which produces the house wine Senza Peso.

Even more unusual is the French Tea Time. From September to June, every second Thursday brings macarons, tartelettes, brioches and savoury bites. They are prepared by a pâtissière who left a career in controlling to move to France and learn the craft properly. A very good alternative to the classic South Tyrolean afternoon cake.

Later in the evening, the Lounge Bar 1981 is worth a visit too. It is not only a hotel bar, but also popular with locals. The menu includes signature cocktails and the house-made Felix Luis Gin, made with juniper, apricot and Persian lime and matured for several months in glass demijohns.

A hotel for all four seasons

In spring, bike and hiking season starts early, with destinations such as Lake Resia and the Stelvio Pass.

In summer, mornings are made for the mountains, followed by afternoons back at the natural swimming pond.

In autumn, chestnuts, young wine, hiking weeks and French Tea Time take over.

In winter, several ski areas are close by, along with 232 kilometres of cross-country trails in the border region between three countries, followed, ideally, by the hammam and heated outdoor pool.