peter P.
Google
The Avidea is perched high above the Adige Valley. The first thing you notice as you enjoy a welcome drink on the panoramic terrace is the polyphonic, loud concert of birds from the forest, which begins less than 20 metres away. And the gurgling of the water in the Waal just below the terrace. Time to watch some television. With spring fever: Apple blossoms in white and pale pink dot the slopes. Interspersed with them are solitary cypress trees rising into the blue sky. Palm trees sway in the early summer breeze.
The Avidea occupies a fantastic pole position at 550 metres. The forest begins next to the hotel. Behind it is the highest mountain in South Tyrol at 3,905 metres. At the front, the view extends into the Etschtal valley and towards Meran. In the background are the Sarntal Alps. The Avidea almost has its feet in the Algunder Waal, which runs for five kilometres from Oberplars to Gratsch.
The Sky Pool on the roof is so long that it invites you to do less ambitious crawling and more sightseeing swimming. We squint into the sun and our stiff back muscles soften. The peaks of Ifinger and Hirzer still have a little snow on them in mid-April. Down in the Etsch Valley, millions of apple trees are in blossom - 60 million to be precise. The occasional palm tree and a few gnarled olive trees complete the picture. What a backdrop - you can safely put away your swimming goggles.
Another thing we enjoy: No screaming children to spoil the tranquil atmosphere. The owners, Melanie and Martin Pircher-Bacher, along with the ever-present Evi and her husband Georg Bacher, have decided to run the hotel as an adults-only establishment.
Suites and rooms Our 63-square-metre Aqua Spa Suite boasts floor-to-ceiling windows, a balcony overlooking the valley and a small balcony overlooking the Mitterplars. Natural wood veneer floor. Natural colours. Plenty of space. Light oak furniture. A huge wardrobe for a large family. The opulently proportioned bathroom is more of a wellness area: rainforest shower, freestanding bathtub and infrared cabin. In addition to the 15 new nature suites, there are also 14 fully refurbished rooms, bringing the maximum capacity to 58 guests.
Wellness The beautifully designed spa area attracts guests with sophisticated treatments and an indoor and outdoor pool. Sauna area with bio sauna, Finnish sauna and steam bath. Guests can relax on waterbeds or in curtained 'bunks'. The treatments use Team Dr Joseph products, made in Italy, which are completely vegan and cruelty-free. This includes the rosemary and wild mint shampoo and juniper and lavender body wash in the rooms.
The kitchen We have kept to three five-course menus: regional, modern and vegetarian. Salmon trout with fennel, beef shank with napkin dumplings or veal shank sous vide left nothing to be desired. The desserts, such as orange sorbet or a trio of beetroot, ricotta and raspberry, were excellent.
The luxurious all-inclusive catering also includes a quality breakfast buffet with regional produce, salad bar and cold starters between 1.30pm and 4pm. Mineral water, juices and spritzers, beer, cocktails, a selection of fine wines and aperitifs, including the house aperitif of Prosecco with lime, ginger ale and mint, are available throughout the day.
Head chef Sven Oliver Burkolter places great emphasis on regional products. Of course, Burkolter also has South Tyrolean classics on the menu: Schlutzkrapfen, dumplings and beef shoulder sausages. The salmon trout comes from the Passeier Valley, the meat from the in-house butchery Siebenförcher Meran. Apples, strawberries and apricots come from Vinschgau.