The largest and most authentic South Tyrol festival in Germany
When rustic huts covered with roof shingles from Ultental farms stand along the road in Bad Wörishofen, then it can only mean one thing: It’s that time of year again! Das Parkhotel once again organises the legendary South Tyrol festival. Once a year, usually at the beginning of September, we really get into the spirit of things for three days as part of the Economic Forum. After all, celebrating is something we South Tyroleans were born to do.
For our South Tyrol festival, our South Tyrolean farmers and producers, who supply us with their delicacies all year round, fetch the best Speck (dry-cured smoked ham) and the spiciest Kaminwurzen (smoked, dried sausages) from their smokehouses, slice their aromatic Alpine cheeses, and slather their honey and jams on our bread. Schlutzkrapfen (spinach-filled pasta), bread dumplings, apple strudel, Bauernkrapfen (fried pastry), and other South Tyrolean delicacies are accompanied by a glass of South Tyrolean wine, schnapps, and, of course, the famous gin from South Tyrol. The perfect musical accompaniment for the party of all parties comes from the two South Tyrolean bands: Vollgas and Sauguat.
Our farmers and producers
Hannes Innerhofer from the Biedermannhof in Tscherms
Among our absolute favourite wines at Das Parkhotel are those from the Biedermannhof in Tscherms, a vineyard dating back to the 14th century. Here, winemaker Hannes and his father press fruity, mineral white wines and deep red wines.
Michael Haftner from the Apis Aurum apiary in Meran
Gruber Butcher’s from Villanders
The Gruber Butcher’s shop offers numerous homemade and allergen-free specialities – and boasts well over 100 products in total. It is important to butcher Werner Gruber that only the best Speck (dry-cured smoked ham) goes to his customers: “We love our craft and our customers and want to be able to identify one hundred per cent with our products.”
Schloss Rametz winery in Meran
The Schloss Rametz winery is located on a moraine hill where viticulture finds ideal conditions due to the water-permeable soils and the Mediterranean climate. The idyllic Meran Basin is an extremely fertile area, protected from the harsh wind in the north by the Texel Group, with its mountains rising up to 3,300 metres and opening up towards the sunny south. This special location allows the lovingly tended Guyot vineyards to produce exceptionally high quality grapes, which are then fermented into top notch wines using state-of-the-art wine-making technology.
Kellerei Meran winery
South Tyrol is the land of mountains and great wines. And 35 of them are produced at the Kellerei Meran winery. Founded in 1901 by a few resourceful winegrowers, the Kellerei Meran now has around 360 members who share their love of their homeland and their great passion. You can taste this passion with every sip. Pinot Blanc, Chardonnay, Pinot Grigio, Sauvignon Blanc, Müller Thurgau, Gewürztraminer, Rosé, Vernatsch, Pinot Noir, Merlot-Cabernet – the wine assortment is as diverse as South Tyrol’s landscape.
Sennerei Algund dairy
Pure nature, that’s what the Sennerei Algund dairy has been committed to for over a hundred years. The cow and goat milk, which is processed by hand into delicate, GMO-free dairy products, comes exclusively from select mountain farms in the area that keep their animals in a species-appropriate manner in the untouched nature of the Texel Group. You can taste this difference in quality when you spend your next holiday with us at Das Parkhotel.
The best herbs grow at the very top: in the land of edelweiss in the Stilfserjoch National Park (Vinschgau). The “herb rebels” Lorenz and Leander carefully harvest these natural treasures by hand and then refine them into very special herbal teas that taste like the South Tyrolean mountains.
“We harvest various mountain herbs with love and then refine them. We are self-confessed tea lovers, and so we know how to refine our tea with our own touch in a unique and delicious way.”
Felix Luis Gin from Garberhof in Mals
Good food is balm for the soul, good gin for the heart. Alessandro Secci is convinced of this, and together with Klaus Pobitzer, he distils a real masterpiece: Felix Luis from Garberhof in Mals. The distilled spirit with the unusual name is a tribute to the fictitious Etruscan king Felicius, who brought Sardinian herbs and apricots with his henchmen to the Vinschgau valley, which, along with gentian root and other spices, form the foundation of this unique gin.
Necessity is the mother of invention, and so we South Tyroleans invented Schüttelbrot many, many years ago. Schüttelbrot is a shaken flatbread made from rye dough that is preserved by drying. The best Schüttelbrot far and wide comes from the Rabanser bakery, which has already won several awards for this hand-shaken speciality. This South Tyrolean staple is based exclusively on natural, preservative-free, high-quality raw materials.
Seibstock Manufaktur from Martell
Nowhere do strawberries taste better than in Martelltal. Other delicious berries and fruits also thrive in the unspoilt mountain valley. The Seibstock Manufaktur from Martell processes the various kinds of fruit into delicious jams, juice syrup, and other products.
Photographer Anneliese Kompatscher
Anneliese Kompatscher, a South Tyrolean living in Munich, is one of the best-known photographers specialising in hotel photography. Her book on South Tyrolean cuisine was a bestseller for many years and has recently been updated and republished.