02te ciasadafüch

A generation of chefs.

Three generations of chefs, with a fourth raring to go, ready to take his rightful place in the kitchen.

Quattro membri dello staff in cucina al Hotel Gran Ander, Badia, Alta Badia, intorno a una grande griglia nera Kamado, ridono tra utensili appesi e superfici in acciaio.

Serving you what we like best.

While we’ve been around for many years, our way of doing things hasn’t changed much. Our long-standing experience means nothing is left to chance. 

Ciotola bianca con bordo verde su tronco; ravioli con erbe, salsa dorata versa sopra; sfondo di ciottoli.Risotto cremoso su piatto turchese, guarnito con croccante topping dorato e una riga di salsa scura, su tavola di legno.Piatto di carne con ossa, salsa marrone e purè, su piatto bianco, con posate ai lati e bicchieri verdi sul tavolo imbandito.
Ristorante elegante con tavoli rotondi, tovaglie bianche, tovaglioli piegati e calici; camino acceso e grandi vetrate con vista notturna sulle Dolomiti.
Mensole in legno con piatti decorativi e barattoli: in alto un grande piatto verde, al centro un piatto arancione, in basso vasetti di marmellata.

We make our homemade marmalade with apricots from Lasa, the most flavourful in South Tyrol. Nicola, our pâtissier, personally plucks the cherries from his garden’s tree in the province of Vicenza just for us. And for our dear guests, too, of course.

Una persona in abito tradizionale azzurro tiene un piccolo tegame nero con dolce fritto guarnito di salsa di frutti rossi, su piatto bianco con tovagliolo.Ciotola blu smaltata contenente crema gialla, con due piccoli panini dorati al centro e una fogliolina verde; giace su un nido di rametti e muschio.
Una persona in abiti da apicoltore con velo, esamina un telaio di favi coperti di api, vicino a una baita di legno al tramonto, tra montagne e pini.

The best ingredients.

Our cranberry jam is made with fruits from Val Pusteria. Our honey is sourced from our “buzzy” neighbours next door, who work hard to make the queen bee – and you – happy. Our butter comes from mountain farmsteads and is made by Marisa – a woman who keeps alive the traditions from the past in our modern day and age. 

Person in a white sleeve holding a wooden honeycomb frame filled with bees, outdoors in Alta Badia, Dolomites.A person in a white shirt inspects a honeycomb frame covered with bees outdoors, with green hills in the Dolomites.Person in a plaid shirt and white apron holds a wooden board with round cheeses outdoors in Alta Badia, Dolomites; blurred fence and greenery behind.
Persona di spalle in grembiule a righe tiene un vassoio con piccole pagnotte in una cucina rustica dell'Hotel Gran Ander, Badia, Dolomiti, con soffitto in legno e finestra luminosa.

We use flour which doesn’t contain a lot of gluten, and we grind the wheat in our mill. The eggs are local, too, as happy chicken lay them in nearby Marebbe supervised by two local men from San Vigilio.

Person in a white shirt pours water from a metal spout into a wooden bowl of floury grains, with wooden milling equipment visible in the background.Close-up of weathered hands holding an open egg carton with several white eggs.Person in a striped apron and glasses kneads dough on a flour-dusted counter in a bright kitchen; jars line the windowsill beside a mixer in the background.
Overhead view of a round white table set for breakfast: bread, apple, cheese on marble board, pastries, jams, coffee, an egg cup, a glass, and a small bouquet of flowers.

South Tyrolean scents and tastes.

We smoke our own cold cuts using an old boiler, and all meat comes from high-quality, certified South Tyrolean cattle. Our Speck is prepared by the expert hands of Albin, a former butcher from nearby Corvara. Our cheeses have got a meadowy and flowery aftertaste because our cows and goats graze on the mountain meadows in the summer.

Two cows grazing in a sunny Alta Badia meadow, dotted with yellow wildflowers, with green hills and Dolomites peaks under a blue sky.Cozy rustic room with a wooden ceiling and a window framed by white curtains; a long table with a white cloth and many small bread loaves, warm light.Slate board with crusty rolls and prosciutto crostini; a hand arranges meat, while a wine glass and peaches sit nearby in the background.
Piatto gourmet con salmone e verdure su salsa azzurra, decorato con erbe, appoggiato su ciottoli all’aperto nelle Dolomiti di Alta Badia.

Celebrating good food.

We have strong ties to the land in which we live, and this is reflected in all the meals you’ll savour while staying with us. Nature’s bounty takes centre stage in our cuisine, a nature which thrives in the sun, wind, rain, and snow.

Hotel Gran Ander dining room in Badia, Alta Badia: white-tablecloth tables, brown chairs, a central hanging fireplace, wood paneling, round lights.Piatto gourmet: pesce glassato su base di rösti, salsa marrone, cialda croccante e salsa verde, su piatto bianco.Ciotola grezza con interno turchese contiene una polpetta in brodo guarnita d'erba cipollina; cucchiaio appoggiato su pietre.
Person in a blue shirt and safety glasses tending herbs in a wooden raised garden bed, with alpine house and Dolomites in the background.

We adore flowers, love pottering about in our garden at 1,000 m above sea level.  And when we say our food is homemade, then it really is. It’s not just a fancy, cliched word. We roll up our sleeves to ensure our dear guests can benefit from a rewarding, fulfilling, and flavourful holiday experience. And we believe good food deserves to be celebrated and shared.

Person tending a raised wooden garden bed full of greens in a backyard, with a house and mountains in the Alta Badia, Dolomites.Person in a blue shirt holds a metal bowl of mixed fresh herbs with a blue flower, in an Alta Badia, Dolomites garden.A person with clear safety glasses leans close to sniff a pale blue wildflower in a sunlit Alta Badia, Dolomites field.
Evelin, wearing a white lace blouse, pours wine into a glass on the wooden counter; in the background, shelves full of bottles and a lit candle.

03te cianoa

If vineyards could thrive in the Alps, we’d also make wine.

The wine cellar