When it comes to food, we often limit our evaluation to the sense of taste alone, missing sensory nuances that enrich the experience far more than we imagine.
At Preidlhof, also the cuisine follows a holistic approach that combines pleasure and well-being: on the one hand hedonic, satisfying the palate with a cuisine rich in flavours and without deprivation; on the other hand eudaimonic, oriented towards healthy, conscious and sustainable eating.
Originally from Puglia, Chef Angelo Didonna and his brother Mario, Sous-Chef, bring passion, freshness and regional roots to the table. Together with the 16-person team, they create a daily balance between the rustic South Tyrolean tradition and the lightness of Mediterranean cuisine.
South Tyrol is known for being on the cutting edge in environmental sustainability. Preidlhof, already awarded with the "Eco-label South Tyrol-Alto Adige," is the first facility in the world to achieve ISO Wellness certification for its commitment to the planet.
The cuisine also reflects this vision: linked to local culinary traditions, it offers zero-emission products such as eggs, olive oil and apples, wild herbs, Mediterranean spices and aromatic oils. Bread, honey, jam and bacon are made in-house; leftover food goes to local farmers to feed pigs. Whenever possible, ingredients are sourced from South Tyrolean farms, including the Ladurner family farm.
Dishes celebrate local colours, scents and flavours, emphasizing local, seasonal and organic supplies. Refined and relaxing atmospheres transform the meal into a sensory experience that invites presence.
At Preidlhof, food is not just nutrition, but part of a transformative journey in line with The Preidlhof Way approach of combining pleasure and awareness. Food becomes a bridge between enjoyment and lasting well-being, an expression of the philosophy “live better, with more taste, awareness and harmony”.
"In our proposals we always try to combine taste with the aesthetics of the dishes while making health-conscious choices. Our intent is to create tasty and tempting menus with an eye to health through the choice of specific cooking methods, careful selection of raw materials and respect for seasonality" Chef Angelo Didonna tells us. "Puglia and Alto Adige share a great wealth of traditions, even though expressed in completely different places and with completely different characteristics. Strong traditions that must be maintained and preserved. It is up to us to graft innovation on these roots, introducing new techniques, perhaps lightening some preparations and also diversifying the menus for guests by offering a good seafood proposal. We love to bring a lot of colours to our dishes, including through the increased use of vegetables, in line with our Mediterranean soul."
Without forgetting the importance of a sustainable and ethical approach: respect for food, for those who produce it and for the environment is part of Preidlhof's philosophy.
It is not only about what we eat, but also why, how and where we eat. Wellness also comes through nourishment in all its nuances.
A richly flavoured diet awakens the pleasure of eating and promotes a balanced relationship with food, improving body awareness and long-term well-being. Each choice is personalized, with a strong focus on nutrition education, listening to the body and managing food-related emotions.
To the Retreat guests is dedicated the Wellness VIP Lounge for breakfast and dinner: a space with light tones, soothing music and a breathtaking view of the valley, ideal for a Mindful Eating experience.
Knowing how to balance pleasure and health, nourish yourself even by the colours, scents and sensations that accompany the meal. Listening to the body, recognizing true nourishment, mediating dietary rules - gluten-free, lactose-free, soy-free, sugar-free, plant-based, ... - with a holistic approach that also engages emotionality.
Combining sensory awareness and pleasure, awakening the senses, learning to distinguish real hunger from emotional hunger. In this harmony between taset and awareness, tradition and innovation, Preidlhof's cuisine finds its essence.
A daily invitation to rediscover food not only as nourishment, but as a way to cultivate self-care, connection with nature and gratitude for what surrounds us.
Because eating well is not just a matter of taste, but it can be an act of love towards oneself and the planet.