When Stephan Mühlmann, together with his wife Evelin, took over the Naturhotel Leitlhof, located in Innichen in the South Tyrolean Hochpustertal, from the senior managers, it was one of the most important concerns of the young owner family to sharpen and develop the sustainability profile of the house.
Energy self-sufficient Hotel Leitlhof
The most important milestone in the implementation of the ambitious Eco-Leit (L) Thoughts finally formed in 2015 the construction of a wood-heating plant, which is mainly operated with wood chips from trees from the farm's own forest. The energy center is completed by a photovoltaic system on the roof, which is combined in an innovative way with the heating power plant.Since the Leitlhof also has its own water source, it is one of the few hotels in Europe. As a result of these measures, CO2 emissions per guest and overnight stay is currently only 12.2 kg.
The Mühlhof is just a few minutes from the Leitlhof. At the organic farm of the Grasen Family, Angusrinders on the pastures and deliver the best meat for the hotel guests.Fresh vegetables and best herbs thrive in the beds.The kitchen team prepares sophisticated dishes from these foods, which are purchased from the immediate region. "I love to be a farmer," reveals the hotel manager, which is why he also personally takes care of his animals and the garden.
The Atto - straightforward, puristic, different
In spring 2022, Stephan Mühlmann finally set architectural accents with the opening of the "Atto Suites & Cuisine" in the village center of Innichen alternative architectural accents, through which he deliberately created a counterpoint to the prevailing Alpine-rustic style of the region. Despite the modern building of the guest house, it was built and equipped with local materials according to the principles of quality, craftsmanship and respect for humans, animals and nature. The red porphyry facade of the slim, high-heeling house quotes the rock formations of the nearby Sextner Dolomites, the Clean interior is shaped by clear lines and light spruce wood from its own forests.
Nature experience destination
According to the motto "From the front door to the mountains" the Pustertaler bike path network offers trails for racing bike, mountain and e-bike drivers-for families with small children up to the cycling professional. Trekking routes also start directly at the guest house, for example to the Dreiechusterhütte or on the Strudelkopf. House guests of the Atto can also use the entire active program as well as the spa area of the nearby parenting house Leitlhof, who is moved with binoculars and will be moved to the hiking trail along the Sextner Bach in this wonderful natural landscape.
Consistently regional cuisine
In addition to four exclusive suites and a penthouse apartment, the puristic Atto also offers external guests with its own restaurant and a sun terrace. Light, predominantly seasonal dishes are served according to the "farm-to-table" principle.
What is hidden behind this kitchen concept and what down-to-earthness has to do with sustainability Chef Andreas Bachmann in an interview:
How does the Atto differ from other restaurants in its class?
Elsewhere, it is rather unusual for a dish.We buy from as small producers as possible and from the immediate vicinity - and not at the wholesaler. The guest has an understanding for this and usually even supports it.
What does that mean specifically?
First of all, we use the currently around 900 products of the quality seal "Roter Hahn" from the South Tyrolean Bauernbund. Only when there is no longer (anymore) that we are looking for other regional producers, very rarely national. We are in close contact with all farmers and learn first when there is, for example, new bacon with less salt or "more smoke".
How do you avoid throwing food away?
If there is a lot, but less going on during the weekend in the low season, we use different cooking methods. In addition, we no longer offer a breakfast buffet, but bring the food requests directly to the apartments from the previous evening. We also wait for the order in the restaurant and only then start preparing.We bridge the somewhat longer waiting time with fresh bread and spread and a greeting from the kitchen. On "Tapas Wednesday" we process the products that had not been used until then in small portions that we offer à la carte at a low price. This is well received, especially for groups and families, because it is very casual and communicative: Various "South Tyrolean tapas" are ordered and shared - ideal to try something new.
Has it always been her philosophy or have you "grown" through the Atto?
I myself grew up on a "Roter Hahn" farm, so I appreciate high quality. But as a vacationer in Innichen, it would be important to me to try products from the region. This is a matter of course for us and the DNA of Atto philosophy, so to speak.
Conclusion:
Even if the two guest businesses of the Mühlmann family set architecturally different accents, both houses are characterized by essential characteristics: lived sustainability as a guiding principle, hospitality and a gastronomic concept geared towards regionality and seasonality.
Text: Peter Grett
Images: Atto - Franziska Unterholzer