Dolce Vita Stube

Naturns, Italy

At Preidlhof, the aim is to attain true well-being through a hedonistic approach to the present and a more eudaimonic approach to the past and future.

Hedonic healthy eating is integral to “The Preidlhof Way" the unique wellness philosophy, crafted by Spa Concept Manager and Glowing Flow Wellness Specialist, Patrizia Bortolin.

The Wellness Healing Gourmet Menu is the collaborative masterpiece of regular consultant and renowned wellness gourmet chef, Emanuele Giorgione, inspired in-house chefs, Dr. Alexander Angerer, and Patrizia Bortolin.

Originally from Puglia in the South, the “Vegetable Garden of Italy”, Chef Angelo Didonna and his brother Mario, sous chef, draw culinary inspiration from their grandmother and mother. Infused with kindness, joy, curiosity, and patience, their cuisine embraces all the flavours and health benefits of the Mediterranean diet, with olive oil the undisputed king.

The daily Wellness Healing Gourmet Menu, influenced by South Tyrolean flavours, is predominantly plant-based and excludes gluten, lactose, egg, soy, and sugar. Care is given to sourcing the highest-quality, freshest local and organic ingredients, with much of the produce grown on-site.

Preidlhof produces its own Pinot Noir and has over 400 wines for a unique tasting experience.

'The Preidlhof Way' revitalizes the joy of eating, promoting sensory training and heightened awareness. It is not just about what we eat but also why, how, and where. Retreat guests experience curated sessions seamlessly integrating practical experiences, mindful eating and sensory analysis. These are led by spa therapists and healers trained by Bortolin, Slow Food and wellness experts, and psychologists, with a focus on sustainable health and prevention.

Features & Facilities

  • Spa Restaurant
  • À la Carte Menu
  • Health & Wellness Cuisine
  • Herb Garden
  • Extensive Wine Selection
  • Organic Cuisine
  • Organic Produce
  • Organic Vegetable Garden
  • Locally Sourced Produce
  • Accommodation Available

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