31.05. – 08.06.2026
from €1,054.00 per person
7 nights with half board
Arrival sunday
Your stay at the Hotel Moosmair takes you not only into the mountains, but right into the heart of life on our farm in Valle Aurina. Sophia takes care of the animals, meadows, and everything that grows in the fields. What is carefully nurtured on the farm finds its way back to the Moosmair – in the kitchen, in the farm shop, and in countless subtle details you may not notice at first, but will certainly taste.
Much of what is created on the farm is still made by hand. Jams, syrups, herbal teas or oils – depending on what is currently growing and ripe.
Some of it finds its way directly into the Moosmair kitchen, from breakfast through to the evening menu. Other products find their place in the farm shop.
Ingredients are gathered, stirred, dried and preserved. Not in large quantities, but as much as is possible. And that is exactly what you will taste.
Herbs accompany our daily life from spring through to winter. Some grow in our own garden, while many are gathered around the hotel – in tune with the seasons and the weather.
Used fresh in the kitchen, they are prepared straight away, or carefully dried, preserved or further refined. Over the course of the year, they reappear time and again: in dishes, teas, oils and in the subtle details that shape each flavour.
From grain to bread – here, this journey is more than just a romantic notion. In our own mill, the grain is freshly milled regularly and baked into the bread we serve here in the hotel. The scent of freshly baked bread is as much a part of life here as the mountains just beyond the door.
In our farm shop, you will find what is grown and crafted here – jams, syrups, dried herbs and oils. Supplemented by selected regional products that match in terms of husbandry and quality.
Much of it will be familiar from breakfast or the kitchen, while other things reveal themselves only as you browse around. If you wish, you can take a piece of it home with you – not as a souvenir, but as a way to let the holiday linger on the palate.