There is probably no place on earth that our well-travelled host and chef Sepp hasn’t yet seen. But none of the cuisine of Latin America or the specialities of Asia evoke the same passion in Sepp as the specialities of his native South Tyrol. We are something of pioneers at the Alte Mühle. Long before “organic” and “regional” became fashionable, we cooked the way it should be done – authentically. With a lot of love. With the necessary respect for nature, people and animals. That’s why you’ll only ever enjoy the finest ingredients from Valle Aurina, expertly prepared with devotion by Sepp and his team, from breakfast to dinner.
Breakfast in the Alte Mühle
7:00-10:30 am
Butter from the Kofler farmer, cheese from the Goasrost, freshly baked bread from our own bakery and the finest jams prepared for you by host Beatrice summer after summer. You couldn’t have a better way to start your day in Valle Aurina. Local. Healthy. Home-grown. Only the best from the region is served at our breakfast table. No ifs and buts. Because if we could, we would even source our coffee from the region. But unfortunately, we all know that coffee bushes don’t grow well in the Alps.
The Marende
3–4.30 pm
Cappuccino and cake in the afternoon? That’s what we call a “Marende”. And because the people from Valle Aurina have good taste, we not only serve you freshly baked delicacies for those with a sweet tooth, but also love to dish up hearty bacon and cheese. What is absolutely never missing: the legendary “Schüttelbrot” bread.
