T YROL ON A PLATE BERGLAND DESIGN- AND WELLNESSHOTEL SÖLDEN Fresh, healthy and conscious – it’s in line with these principles that the Bergland Design and Wellness Hotel in Sölden started its Regional 200 initiative, which requires all goods to be locally sourced. 200. This number represents the maximum distance items such as food and cosmetics products are allowed to travel – 200 kilometres (as the crow flies). That’s something like the distance from Vienna to Budapest – or even from Sölden to Venice. “We wanted to further strengthen our collaboration with regional suppliers from the surrounding area to help create a greener future: basically, green makes greener,” explains hotel owner Sigi Grüner, who not only runs the Bergland with his family but also breeds sheep on the site.
In the pastures around the hotel, summer will see an average of 25 ewes and 40 to 50 lambs grazing. It also explains the name of the hotel’s own gourmet restaurant: the aptly named black sheep has long placed great emphasis on local produce, and what could be more local than lamb you’ve bred yourself? Here, regional is synonymous with flavour and authenticity – which you won’t only find in the gourmet restaurant but also from the moment the day begins with breakfast.
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