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Asparagus in Bolzanina sauce is a delicious, fast and refined dish, perfect for a family dinner or a lunch with friends, but also an excellent choice for the Easter menu. Hungry? So the stove, ready, go!

First, we have to wash and peel 16 sticks of asparagus and cook them for 8-10 minutes in salted water, together with 20g butter and a pinch of sugar.

In the meantime, we can prepare the Bolzanina sauce. For this we chop 3 boiled eggs and mix 150 ml of olive oil, 1 tablespoon of vinegar, 1 tablespoon of mustard, some parsley and 2 tablespoons of mayonnaise. Finally, we season it with salt and pepper. The dish is best served with a few slices of ham and a glass of South Tyrolean Sauvignon.

We do not stop. The work at hotel Windschar continues - with due caution and at a slower place. We look to the future with hope, confidence and positivity, waiting for a summer that hopefully will be a moment of rebirth and return to our beloved everyday life.

In the meantime, nature takes its course and gives us beautiful and bright spring days. Although, everything is somehow differently this year, the heart warms while a walk in our garden that is turning into green and happy colours. And since we want to share these little pleasures with you, keep in touch.

#stayhealthy #everythingwillbefine

South Tyrol lovers know and adore him - the fresh summer aperitif made of fragrant elderflower syrup. 

Light, sparkling and delicious on the tongue, it is always an unforgettable pleasure to enjoy a Hugo on the terrace, by the pool or on an Alpine hut with the breathtaking view of the magnificent peaks of the Dolomites. However, pleasure should not be restricted to South Tyrolean holidays, and therefore you definitely should learn how to make the perfect long drink yourself!

Put two or three ice cubes in a white wine glass and add 2 cl of elderflower syrup, 100 ml of prosecco, 50 ml of soda water, a couple of fresh mint leaves and a slice of lime.

Here we go and cheers to everyone!





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