A piece of holiday for your home

As writer and philosopher Herman Hesse would say, designing a garden is as difficult as governing a kingdom. It requires a skilful balance of colours, terrain, strategies, and season-conscious planning.

Breaking new ground – for our guests and for our land. The idea of offering a gourmet experience focused on fresh, genuine ingredients from a short supply chain has been the cornerstone of our active cooperation with numerous local farms.

How are stars born? How long do they live and why do they die? Is that tiny dot over there a planet? Where is the Milky Way? And how far away is all of this?

Every day Leonhard Rainer, the head chef at ADLER Dolomiti, conjures hundredfold happiness onto the plates. He works very much behind the scenes, conducting his team with calm, precision and great creativity.

As every year, come mid-October we follow Gino and his dog on their truffle hunting trips once a week. Truffles grow all year round in our area, but this is the best season for the prized white truffle of San Giovanni d’Asso. 

Why an increasing number of hotels and resorts include yoga in their offer

Thaddäus Moroder has been guiding skiers and hikers at the ADLER for 20 years. If you were to convert this information, he has hiked around the Earth once, and skied 20 million vertical meters.

Montalcino, the homeland of the prestigious Brunello, is a charming village south of Siena, perched on a hill and surrounded by lush vineyards.

For over six decades, Elly Sanoner has epitomized the history and heart of the ADLER.

The extensive assortment of bread in Bagno Vignoni has a legendary reputation among our guests and is unique for an “Italian” hotel. How it came to be that the bread is baked fresh daily, and where the flours come from, tells a great deal about ADLER’s attention to quality.