A smugglers‘ farm turned into a gourmet farm. On the spot where, in times gone by, dealers carted their illicit wares back and forth between Italy and Austria, the farm’s guests can now enjoy delicacies prepared according to secret recipes. 300-year-old Tendershof farm is situated at a height of 1,160 metres above sea level amidst breathtaking scenery. The Austro-Italian border runs through the farmland. This is not only a great place to be for the farm’s resident highland cattle, but Farm Holiday guests are welcome, too.

Mid-morning cold snack with Speck, smoked meats, ’Kaminwurzen’ (smoked sausage) and mountain cheese. Highland beef and pork dishes, potato noodles with cabbage and Speck, ’Muas’ (a type of semolina dish), ’Schwarzplentener Riebl’ (buckwheat pancake), bread soup typical of the Vinschgau valley, cream of Sauerkraut soup, various types of dumpling, ’Roggenkrapfen’ (pancake made from rye flour), millet dumplings with beetroot sauce. ’Schneemilch’ (a type of alcoholic dessert made from cream, bread and spices) from Upper Vinschgau, ’Paterzeachn’ and ’Ofenknödel’ (see glossary). In spring, nettle gnocchi, spring salad and beanshoot omelettes. In summer millet flake cake with wild herbs and flower salad, Cream of wild herb soup Millet flake cake with wild herbs, wild herb dumplings. Juices: elderflower, spruce bud, apple, jostaberry, wild herb juice.