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The forest calls

Living in the heart of nature

Experience the homely atmosphere in the Tyrolean Chalet Village or on the traditional Fane Alm itself. Surrounded by endless peace and quiet you have the time to concentrate on the essentials. Restore your energy at the private wellness centre and experience the freedom of the mountains. We look forward to meeting you!

Our phone number: +39 388 77 07 444
 

‘Eggile’ Restaurant

GOOD THINGS FROM THE FOREST

We are now proud to offer you a further incredible service: The ‘Eggile’ restaurant in the main building has long been our dream. Now, we can offer the best in restaurant cuisine beyond our hugely popular mountain breakfast. Chef Davide has designed some exceptional menus that are sure to delight.
 

EGGILE? WHERE DOES THIS NAME COME FROM?

We thought about what to name the restaurant for a very long time. We had numerous ideas running through our heads – night and day. But as always, we feel it is more important for us to be as down-to-earth as we are, to stick to our roots. So, the name comes from the original farm name ‘Egger am Boden’. The ‘Eggile’, which means ‘little corner’ in South Tyrolean, represents enjoyment and cosiness. And this is what we want to give space and room to – to experience unforgettable moments. Our ‘new cuisine’ can also be served in the chalet on request as usual.
See you soon, in the Eggile!
 
Davide
WHEN LOVE DOES THE COOKING!
David’s love of cooking began to show at an early age, when the 29-year-old chef was still a child. He discovered his love for food as a kid in his father’s confectionery shop.
After finishing his hotel management school in the south of Italy, he undertook numerous specialisation courses and internships in Italy and England.

Over the years, Davide has accumulated considerable professional experience throughout Italy. He worked for many years as chef de partie with renowned South Tyrolean top chefs, including in a two Michelin-star restaurant. This is where he came up with his sustainable kitchen concept based on respect, sensitivity and culture. Probably the three most important and necessary ingredients for his dishes and the foundation for transforming food into emotions! You are sure to love his cuisine, too.

Thanks to this, he has been able to create his very clear ideal of the kitchen, which is based on the three pillars: ‘respect, sensitivity and culture’. For him, these are the most important and necessary ingredients for any dish. The foundation for transforming food into emotions!
You are sure to love his cuisine, too.

Davide Carbone

"My kitchen is based on the three pillars: ‘respect, sensitivity and culture’."

Valsegg News

Always informed