TRADITION
A family history
The Götsch-Kofler family has been running the Hotel Pazeider for eight generations: from a small inn surrounded by greenery, we have grown into a flourishing and sustainable bio hotel. The name comes from the “Pazeide“, a heart-shaped vessel traditionally used to transfer fine wine from one barrel to another. Dr. Julia Götsch heads the Medical Center, coordinating all specialist areas while always providing her patients with expert advice and warm care. Stephan Kofler, as a trained oboist, knows that harmony can only be achieved in unison, and thus he conducts the entire “orchestra” of Hotel Pazeider. The hotel director Oreste D’Angelo is responsible for the organization and management of all areas of the hotel, ensuring that you never miss a thing during your stay.
Currently, the staff consists of about 40 people, who do their utmost to make your stay as pleasant as possible. Our love for nature and sustainability is matched only by our dedication to the well-being of our guests. That is why we have developed a series of unique and exclusive services designed to enrich and improve our offer every day.
ORGANIC PHILOSOPHY
Organic means more to us than a label
For five years, Pazeider was certified organic. During that time, we gained valuable experience and consistently developed our approach. We gradually evolved from a hotel using organic products into a producer in our own right, with our vegetable garden, small vineyard, house-produced wine and some of the bread we bake ourselves.
As our own production increased, certification became increasingly complex and economically disproportionate. Today, we prefer to invest our resources directly where they make a tangible difference: in high-quality food, responsible cultivation, regional cycles and sustainable technology.
Our vegetable garden is cultivated without synthetic chemical pesticides or fertilisers. In our vineyard, we completely avoid glyphosate and use sulphur and copper only when necessary and in the smallest possible quantities. Around 80 per cent of the wines in our cellar come from organic cultivation.
Our energy-efficient filtered fresh-air cooling system, solar energy and water from our own spring are also part of this approach.
Today, we consciously choose not to carry an organic certification label. The conviction behind our work, however, remains unchanged – and has grown even stronger through our own production.
Pazeider – conceived organically, created independently and lived consciously.
Only at Hotel Pazeider will you find the FACS air conditioning system. In fact, Stephan Kofler and his good friend Hans Beltrami spent months personally devising a quiet, draft-free, environmentally friendly, and energy-efficient air conditioning system. The result is the Fresh Air Climate System (FACS), which cools or heats thanks to water, which is distributed behind walls and on ceilings through a system of pipes, masked by the double walls and design elements in the rooms. If you wish, Stephan Kofler, the hotel owner, will personally explain the principle of operation and the technology behind it.
CRYSTAL CLEAR WATER
The source of drinking water that naturally contains fluoride was discovered by accident during renovations under the Pazeider Hotel. Having certified the purity of the water, you can now enjoy it in the restaurant with the Bio Vital breakfast or in the evening. Or simply fill your own water bottle and take it with you to your room or throughout the day. The spring is located in the passage between the SPA and the indoor pool. If you wish, you can buy bottles with our Pazeider logo at the reception desk, which are also very suitable for travel. In addition, these elegant water bottles are also a great souvenir or memento of the wonderful days spent with us.
GOURMET EXPERIENCES
We know: for foodies, it's not only the products and ingredients that are interesting, but also the special machines and equipment. So pause to admire the BOSCO Sorrento espresso machine, located in the lobby and always active when guests arrive. The preparation of the noble beverage is like a ceremony. It is fun to observe and learn more about the magic of coffee, its preparation, origin and nuances of taste from Stephan Kofler, a true coffee lover and owner of Pazeider. Also in the restaurant area is an original Berkel slicer from 1938, fully restored. Watch as tender South Tyrolean ham or speck is cut into wafer-thin slices to be served with a glass of wine or beer. Book your tasting at the front desk!
