What is taking root at your hotel
in South Tyrol?
We like to describe ourselves as a “herbal hotel” in South Tyrol, and we’re proud of it: the garden right on the doorstep provides fresh delicacies, the trout swim about in the on-site lake, and the vegetables are brought straight from the fields in Gais. Knowledge, respect, and skilled hands are all that’s needed to turn the fine produce of the Val Pusteria/Pustertal valley into something truly delicious.
For us, gourmet dining begins with the earth under our fingernails. It’s a commitment to authenticity. What we use at Green Lake Hotel Weiher has its origins in a network of friends, long-standing partners, and family ties.
Green, with a seal of approval
Our commitment to regional produce now bears an official seal: the Sustainability Label South Tyrol. It confirms our efforts towards sustainable working and business operations. Audits are carried out regularly and independently, and you can see in black and white what sustainability means for our company.
- Awarded by IDM South Tyrol, in accordance with the GSTC standard
- Three levels, externally audited
- Assessed across four areas: Management & Ecology, Culture & Socio-economics
- Our hotel is classified as Level 2
Helga’s green kingdom
When the morning dew is still glistening on the leaves, Mama Helga starts the harvest. She picks the ingredients that make all the difference to the flavour of the evening’s meal. Flowers, stalks, and herbs, which elsewhere come out of a jar in dried form, are an essential part of our dishes. This garden forms the bedrock of everything the kitchen team creates every day. This is where flavour grows in its purest form.
The fish grow to maturity in the tranquillity of our lake. As a signature dish – Weiher’s trout with red Mozart potatoes, champagne stock, home-cured trout caviar, and fresh garden chives – this fish finds its way straight into the dining room. It’s a cycle that wins you over with its simplicity: the water, the rearing, the plate. This immediacy is the secretbehind a quality that you’ll taste.
in South Tyrol.
The Perntalhof in Gais is run by Andreas’s brother Markus and his sister-in-law, and almost a tonne of vegetables, potatoes, and herbs find their way from their fields into our pots every season. Grown by people we love, for guests we cherish. For us, being a sustainable hotel in South Tyrol means nurturing these personal connections. We know exactly who sowed the seeds. And whose hands harvested the earth’s bounty.
The neighbours’ network
All around Green Lake Hotel Weiher, friends and long-standing partners work on their farms and estates. So let us introduce them to you straight away.
| Farm | Location | Product |
|---|---|---|
| Perntalhof | Gais | Vegetables, potatoes, herbs |
| Unteroltlhof | Sexten | Cheese |
| Gatscherhof | Kiens | Cheese |
| Eggemoa | Mühlwald | Cheese |
| Pennhof | Barbian | Eggs |
| Öbersthof | Feldthurns | Organic chicken |
| Unterpertinerhof | Pfalzen | Berries |
| Leitner Mill | Pflaurenz | Flour |
| Milchhof Bruneck | Bruneck | Dairy products |
| Trota Oro | Trento | Fish |
| Our own lakes | Pfalzen | Brown trout |
Green garden. Bergila and the gin.
It’s in the hood – South Tyrolean style: the Bergila mountain pine oil distillery is situated right on Weiherplatz square. Its essential oils enhance our dishes and lend their power to the infusions at the Pure Nature Spa. For us, being a herbal hotel in South Tyrol means one thing: we’re proud of our local produce.
Our Weihers Gin has also been thought through to the very end. Developed in collaboration with the St. Urban Distillery in Girlan, we distil the essence of Pfalzen into the bottle here. A sip of home – full of character.
Green FAQs
The last note:
green, green grass of home
For us, there’s no going “back to nature”, as we were never away from it. We invite you to experience the Val Pusteria/Pustertal valley with all your senses. From the field to your hand. From your hand to your heart.
Time to taste the green.
