From our garden!

Cool cuisine – yes, that's exactly what you'll find at the Kabis! At Hotel Kabis, nature is right in the kitchen. Slow Food is not just a trend here, but something that is close to everyone’s hearts! The meat, the vegetables, the herbs – it’s all here at the Kabis. That's the icing on the cake, the very essence of the food that is served.

The Kabis also has a farm where Sigi, Konrad's brother, works. He has all sorts of animals: cows, pigs, chickens, sheep ... including some specimens of the Villnösser Brillenschaf (Villnöss spectacled sheep). We would love to take a closer look at the farm. Maybe we'll even get our breakfast eggs straight from the chicken coop.

After a bit of morning exercise, breakfast tastes even better when you know that. And the espresso, that archetypal Italian beverage, really wakes you up.

Lunch at the Kabis – today we'll treat ourselves to some traditional South Tyrolean cuisine, but only the very best! The chefs here really know their stuff. They love what they do. They value the quality of the food and treat it with care.

Oh, that smells wonderful! It's real loin of the Villnösser Brillenschaf – a rare and old sheep breed that is typical for the Vilnöss Valley – in a crispy herb crust. Magari, as the Italians say – maybe, or better translated as "probably" – we'll treat ourselves to an ice cream sundae in the afternoon. It's almost 100 percent certain.

At the Kabis, they have truly special flavours. Apple-basil, elderflower-balm … all homemade, and I'm looking forward to this treat. To help us digest it, we'll chill out on the lawn under the old apple trees. Not every hotel has this kind of natural luxury!

When you look out into the world and into the Villnöss Valley, it's not hard to see that almost everything here is like a farm, and with so much green space, only the best can grow. Forest, garden, field – they all give of their best. And what's not directly available at the Kabis can be found very close by.

And we should book for a few days in autumn because that's when they have the Villnöss Spectacled Sheep week, a locally reared sheep breed. I definitely have to taste that!