Farm to table
Our roots lie in agriculture
Long before our house ever welcomed guests, Ritsch Schwaige was a simple mountain dairy. We still keep our own cattle and churn their milk into pure, natural butter. Our farm and herb garden not only offer wonderful insights for younger visitors, but provide an abundance of exceptional ingredients for our kitchen - offered to house guests and day visitors alike.
House guests may choose between bed & breakfast and half board. The restaurant for external guests is open daily in winter and summer from 11.30 am to 8 pm (closed on Fridays in summer). In the evenings we kindly ask for a reservation.
The earth holds the healing of humankind.
Cattle farming
Our cows give us milk, and with it our home-churned butter, rich in vitamins and minerals. When it comes to processing meat, “from nose to tail” is our guiding principle - we use the whole animal, preparing every cut with care and experience. Should you find venison, red deer or chamois on our menu, it comes exclusively from the hunting grounds of Castelrotto and is harvested by Michael, the junior chef, himself.
Our herb garden
Many of our herbs come from the Pflegerhof in San Osvaldo - Marta Mulser’s organic herbs are now renowned far beyond the region. We use them to garnish our dishes, and to produce our own syrups, juices and liqueurs, or source these from trusted regional producers. Guests are welcome to buy herbs, salts, balms and other products at our agrotourism in Italy. And you might also have the chance to taste Michael’s homemade sourdough bread.
