The NaturHotel Luesnerhof in Luson will host its Slow Food Days from October 17 to 24. This event marks a distinct change in the property’s operational identity. Starting in May 2026, the establishment operates as an official Bioland partner with bronze certification. This status mandates that at least 30% of kitchen ingredients come from certified organic agriculture. The focus remains strictly on local products and natural seasonal rhythms.
Chef Stefan Unterkircher and sous chef Stefan Mur lead the kitchen team. They blend Alpine traditions with Mediterranean influences. Their approach prioritizes conscious eating, resulting in light yet flavorful dishes. Meat and fish are used responsibly, following a “nose to tail” principle to minimize waste. Broths are prepared using vegetable peels rather than whole vegetables, a method designed to preserve resources.
From Seed to Plate in the Val di Funes
Vegetables, herbs, and roots are sourced directly from the hotel’s own gardens and the Blauerhof farm in the Villnöss valley. The hotel owns this farm, which sits on a quarter-hectare plot at 1,350 meters altitude. This high elevation ensures short transport distances, maximum freshness, and authentic flavor. The cultivation follows permaculture principles, alongside biodynamic and organic farming practices.
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Every certified Demeter plant in the garden is grown from seed. The garden offers a view of the Puez-Odle Nature Park, where new and ancient vegetable varieties are planted with care. Harvests occur twice a week between May and October. Fresh produce is then delivered directly to the Luesnerhof kitchen. This tight loop between soil and plate reduces the carbon footprint significantly. It also ensures that the food served is at its peak nutritional value.
For many travelers, the connection between a dish’s taste and its origin is often lost in modern supply chains. Here, the distance between the garden and the dining room is measured in steps, not miles. This proximity allows the kitchen to react to the weather and the soil, rather than relying on standardized imports. It turns the menu into a living document of the local environment.
Sourcing the Dairy and Dry Goods
Dairy products like cheese and butter come from the Kreuzwiesenalm alpine pasture or the Burgais dairy. Yogurt and organic milk are sourced from the Brimi dairy in Bressanone. Goat cheese is supplied by the Blauschmidt farm in Luson. Eggs come from free-range hens in Funes. Wild game is provided by local hunters in Luson. These specific suppliers ensure that every ingredient has a traceable, local origin.
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Wild herbs, flowers, and Alpine superfoods are gathered from the Schmiedthof and Gasserhof in Luson. Premium bread arrives directly from the Gasser bakery in the same village. Dry goods, including organic cane sugar and cereals, are procured from the Ökoring wholesaler. Nuts, spreads, seeds, and vegan alternatives come from Koro. This network of local producers supports the region’s economy while keeping logistics simple.
Beyond the family garden, the hotel sources high-quality organic vegetables and grains from the Vintlerhof farm in Bressanone-Milland. This is a social organic farm that combines agriculture with social projects. Under the direction of Miriam Zenorini and Mirco Postinghel, the Vintlerhof provides job integration opportunities. It supports women recovering from violence and individuals with mental health challenges. The farm offers them a perspective for labor market inclusion.
Experiences During the Slow Food Days
The Slow Food Days offer a curated selection of biodynamic and organic wines, mostly from the region. These are served in the hotel’s fireplace wine cellar. The program includes several hands-on experiences designed to connect guests with the local food culture. These activities run from October 17 to 24.
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- A guided e-bike tour to the Malga Kreuswiesen, featuring a cheese tasting at the pasture.
- A visit to the biodynamic farm of Rosmarie Prader in Tiso.
- A traditional dumpling workshop led by the hotel’s chef.
- A visit to the farmers’ festival in Val di Funes on October 18.
During the farmers’ festival, visitors can observe ancient artisanal traditions up close. These include bread baking, basket weaving, wood working, and wool fulling. The event offers a direct look at the culture and daily life of the past. Guests will also participate in a social dinner featuring Slow Food products. The menu will celebrate the variety and quality of regional foods produced with environmental respect.
Sommelier Mario hosts a wine tasting session highlighting some of the most loved Alto Adige wines. The hotel also produces artisanal goods available in its on-site shop. These include confitures of apricot and vanilla, strawberry and tonka bean, and raspberry and pine nuts. The shop also stocks chutneys, vegetable salts, syrups, and homemade organic sausages. These include Kaminwurzen, venison salami, and farmer’s salami. The entire operation reflects a commitment to authentic, sustainable hospitality.