Only the best at the Glinzhof
A delicious breakfast is the basis for a powerful day in the mountains.
Fresh bread of the baker, cake, honey, jams, fruit juice, whole wheat muesli, fresh fruit, bacon, salami of the sheep, Kaminwurzen, cheese and eggs are available daily at the buffet. In addition to “normal” breakfast coffee we enjoy preparing delicious espresso, macchiato, cappuccino, latte macchiato of the South Tyrolean coffee roaster Caroma.
Our exquisite organic tea comes from Viropa.
Daily fresh prepared food made from high quality raw materials of our own agriculture are the basis of our kitchen.
Each morning we let our guests know about the dinner salad buffet, appetizer, main course and dessert. If we not get your taste with our proposal, with pleasure also alternatives can be chosen.
In preparation, we place utmost importance on freshness and quality of organic products.
Children usually eat the evening meal we proposed. Often to the amazement of their parents!
It can also special dishes be prepared like pasta, grilled steak, sausages. At any time, day or night may like one of the kitchens to prepare to be used by small dishes. Bottle warmer and microwave are always ready anyway.
You live in vegetarian or vegan and would like to enjoy on vacation not only the landscape but also really enjoy the food?
With pleasure we would like to help you and make vegetarian catering available. At Glinzhof no vegetarians and vegans is gone from the table hungry. Please, inform us with inquiry that you are vegetarians, so that can be made sure that you or your children receive only the food which you want to eat.
For allergy sufferers
When you have allergies, it is often not easy It is important to find a lodging in the holiday, which provides as little as possible allergens.
At Glinzhof there are many factors which simplify the vacation for allergy sufferers:
- The altitude (1,500 m) with clean air
- No smoking in the whole house for more than 30 years
- Floor coverings of untreated larch timber
- Central dust suction layout with washed exhaust air outwardly
- Daily cleaning of the whole house
- Biological construction with natural materials
- Complete renunciation of varnish and plastics at the facility
- Own allergy sufferer’s rooms (domestic animals taboo!)
- Healthy materials for textiles and equipment
Consideration from the bed to the pan! Our kitchen responds with pleasure to the needs of food-allergic sufferers.
We use products by Dr. Schär for the preparation of the food free of glows.
Is it an allergy?
Please, inform us with inquiry, that there is an allergy, so that our kitchen can advise you well and can ensure that you or your children get only the food you can eat. Bringing along own and usual products is often the best. With pleasure you can store them by us.
Recipes – Desire on South Tyrolean specialties?
Bauerngröstl – the delicious “leftovers”
In South Tirol the potato beef Gröstl is a popular meal. The South Tyrolean Bauerngröstl is hearty, delicious and a typical winter meal. But also in summer it is often served on alpine huts, in mountain inns or Buschenschänken. In the hot pan welcomes the Gröstl the table, usually adorned with a fried egg, the head of the food.
The spicy Bauerngröstl has earned to be mentioned again and again. A Gröstl can be prepared on many different variations, the typical ingredients are potatoes, cooked beef and onions. But basically a Gröstl is also to be processed an excellent kind around leftovers. Also in the Vitalpina Alpine wellness hotel Saint Veit the guests can conduct themselves such a decent South Tyrolean Bauerngröstl with potatoes and beef to mind.
Here the original recipe for approx. 4 persons:
- 500 gs of party
- cooking potatoes
- 1 onion
- some oil
- 400 gs of boiled beef shoulder
- pepper marjoram
- 1 bay leaf
- 1/8 l of meat soup
Damp the potatoes with the skin, peel and cool down. The potatoes and the cooked beef into uniform, small slices. The onions into small cubes and fry. Add the potatoes, spice with salt, pepper, marjoram and bay leaf and all-good roast. Add cut meat, pour a little hot broth, toss well and sprinkle with chopped parsley.
The rosti can be served with bacon-cabbage salad or with a fried egg.
Proffered first in Hungary and Austria, the apple strudel soon conquered South-Tyrol. The apple strudel quickly established itself to the popular dessert.
There are many variants strudel, apple strudel is one of them. The sweet flour food is served freshly, warmly or coldly, with vanilla sauce, cream or or powdered sugar. What has made the strudel in this country so popular? Are the good sweet – sour apples of South Tyrol the secret, the correct preparation of the dough? Probably both.
- 300gs flour
- 200gs butter, cold
- 2 tablespoons butter
- 100gs icing sugar
- 1 egg
- 1 egg yolk
- 2 packs of vanilla sugar
- 2 tsp grated lemon peel
- 1 pinch salt
- 40gs raisins
- 600gs Apples
- 50gs sugar
- 50gs breadcrumbs
- 2 tablespoons pine nuts
- 2 tablespoons rum
- ½ teaspoon cinnamon
Mix the flour, the butter in pieces, the powdered sugar, 1 egg, 1 package vanilla sugar, 1 tsp Lemon zest and the salt to a smooth dough and refrigerate for about 1 hour cold. Peel the apples for the filling, cut in quarters, remove seeds and cut into small pieces, wash the raisins. Both mix with sugar, bread crumbs, melted butter, pine nuts, rum, 1 tsp vanilla extract, cinnamon and 1 tsp lemon zest. Roll out the pastry into a rectangle and eventually cut a strip of dough to decorate. Put the dough on the paper-lined with baking sheet, spread the filling on the dough and turn. Decorate with the strips of dough and brush with beaten egg yolk.
The strudel is baked in a hot oven at 200 ° C for about 35 minutes and then dusted with powdered sugar.
The apple strudel you can serve with vanilla sauce or cinnamon cream!
Just ask us quickly and easily via our contact form and we will contact you as soon as possible!