Space for the whole family

New Bernstein family suite at Feuerstein Nature Family Resort 

In the new extension to the Feuerstein Nature Family Resort in the Pflerschtal valley in South Tyrol, the Bernstein family suite has been created as a new accommodation option for families. Spanning 65 square metres, it can accommodate up to six people, featuring a spacious living room, a private kitchenette, a double bedroom and a separate children’s room with bunk beds. The balcony features a private Finnish sauna with views of the new swimming lake and the surrounding mountains. The suite is situated right next to the swimming lake, which is open in summer, and can be booked from 520 euros per person per night.

From apple tree to wellness ritual

Vitalpina® Hotels in South Tyrol with the new Vitalpina Balance Ritual

The Vitalpina Balance Ritual has recently been added to the wellness range at Vitalpina® Hotels in South Tyrol. This mindfulness and balancing massage experience for the face and body has been developed exclusively for Vitalpina Hotels in collaboration with TEAM DR JOSEPH. The multi-sensory treatment combines stimulation of the lymphatic system, a relaxing facial ritual, the traditional Gua Sha scraping technique and a personalised body massage.

Silence, the sounds of nature and carefully selected essential oils promote deep relaxation and make the treatment a holistic experience. At the heart of the ritual is a scraper made from local apple wood, specially crafted for the Vitalpina Hotels. This unique massage tool is used to relax the muscles of the face and body, linking the soothing treatment to a piece of South Tyrolean nature. After your stay, you can take the scraper home with you to incorporate it into your own wellness routine. The Vitalpina Balance Ritual can be booked as a 50- or 80-minute treatment, both followed by a moment of rest.

Explore the rolling autumn landscape of the Sauerland on foot

Autumn walks with the Deimann family

When the forests of the Sauerland turn shades of gold, red and orange, it’s time to put on your walking boots. From 11 to 18 October 2026, the five-star superior Hotel Deimann is organising its annual autumn walking week. During five walks ranging from 13 to 18 kilometres, the Deimann family will personally guide guests along some of the most beautiful routes in the Schmallenberg Sauerland. Along the way, there will be plenty of time to take a break in the countryside with lunch and drinks from Deimann’s own hiking trolley or in a cosy mountain hut. Those who prefer to take it a bit easier can return to the hotel after lunch. The package costs 150 euros per person, excluding accommodation. Tip: Even outside the walking week, Hotel Deimann organises guided walks every week.

Inspiration from the kitchen at Seezeitlodge Hotel & Spa

Recipe featuring colourful heirloom carrots 

At Seezeitlodge Hotel & Spa on Lake Bostal, head chef Daniel Schöfisch puts an almost forgotten vegetable in the spotlight: the heirloom carrot. Yellow, orange and purple carrots are slowly roasted in the oven and served with a creamy purée made from ancient grains and a spicy carrot sauce.

Recipe for 4 people

Braised carrots
12 carrots of various colours, 25 ml lime juice, 15 g finely chopped ginger, 1 tsp nutmeg, 1 tsp coriander, 2 tsp maple syrup, salt, olive oil and half a cup of water.
Mix the washed carrots with all the other ingredients and spread them out in an ovenproof dish. Bake them at 160 degrees for about 25 minutes, depending on their size.

Cream of ancient grains
1 finely chopped shallot, 25 ml lime juice, 100 g of two-grain, single-grain and cereal flakes, 300 ml white wine, 1 l vegetable stock, a bouquet garni containing bay leaf, peppercorns, ginger and lemon zest, 30 g grated Parmesan, salt, pepper, butter and finely chopped carrot tops.
Sauté the shallot in butter and add the grains. Deglaze with white wine, add the bouquet garni and gradually pour in the stock. Once the grains are al dente, add the flakes. Season to taste with lime juice, salt and pepper, and finish with Parmesan and carrot tops.

Carrot sauce
1 finely chopped shallot, 25 ml lime juice, 15 g finely chopped ginger, 1 tsp curry powder, 1 tsp coarse mustard, 1 l carrot juice, 1 tsp vadouvan, 1 lime leaf, salt and pepper. Sauté the shallot in butter, add the curry powder and deglaze with lime juice. Add the remaining ingredients and reduce by about half. Purée, strain and season to taste with salt and pepper. Just before serving, stir a few cold knobs of butter into the sauce to taste.