Sustainable Luxury Returns to Relais & Châteaux Terra The Magic Place with Two-Michelin-Star Dining Starting April 30

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Beginning April 30, Heinrich and Gisela Schneider, together with Karl Manfredi, will once again invite guests to experience the charm of Relais & Châteaux Terra The Magic Place. This captivating venue, which houses the acclaimed two-Michelin-star restaurant, also proudly boasts a Green Star for its dedication to sustainability.

Nestled amidst the majestic peaks of the Dolomites, Terra The Magic Place offers an unforgettable experience, guided by Heinrich’s culinary expertise, Gisela’s mastery in winemaking, and Karl’s heartfelt hospitality. Together, they exemplify how sustainable management of resources, spaces, and the surrounding natural environment has become a cornerstone of modern hospitality—one that resonates deeply in an era marked by overtourism.

In 2025, Terra The Magic Place will further lessen its ecological footprint, thanks to the full activation of its photovoltaic system, which was installed last year. This sustainable energy source now ensures the property’s complete energy autonomy, complementing the already-operational hydroelectric system. With this, the property is set to contribute surplus energy back to the local grid, embodying a true commitment to the community.

For guests seeking more adventure, this year Terra The Magic Place adds an exhilarating experience to its offerings—a visit to the highest suspension bridge in South Tyrol. Spanning an impressive 130 meters in Martertal, just south of Sarentino, the bridge promises a thrilling excursion for those with a taste for adrenaline.

The Schneider family’s personal passions are deeply reflected in the management of the outdoor spaces at their Relais & Châteaux property. Alongside the herb, herb, and mushroom garden envisioned by Heinrich, there now lies a small vineyard meticulously maintained by Gisela, dedicated to one of her favorite grape varieties, Riesling. This vineyard, perched at high altitudes, represents a bold and heroic approach to viticulture, thriving despite the challenging altitude and offering a compelling response to evolving climate conditions.

As the 2025 summer season approaches, Heinrich Schneider is unveiling exciting new culinary innovations. Among his most anticipated creations, which embody his innovative and eco-conscious philosophy, are dishes like Beetroot Spaghetti with yeast and yarrow, and the Glazed Cutlet, slow-cooked for 26 hours, served with oats and herb yogurt. The meal begins with a Forest Tea, a reduction paired with a green crescent filled with mushrooms and liquid cheese, a tribute to the many stories of Val Sarentino. Also featured is Char, infused with white lemon balm, wheat grass oil, white milk pearls, and a tartlet of jellied wild herbs. Other highlights include Marinated Rainbow Trout, complemented by a croissant with smoked caviar, Trumpet mushroom and lichen bread, and a unique Herbal Ice Cream, with a strawberry core, vanilla oil, and wafer, used as a stick.

Sustainability is also found in the additions that Gisela has brought to the wine list. Among the new additions, the sommelier chooses PIWI and native vines such as Bronner: this variety – similar to Pinot Blanc and typical of the Lavardi and Kardatsch area – produces a sweet, complex and citrusy wine, perfect for dessert, like the Sweet Claire . The Tres di Cantina Cortaccia (near Bolzano) is also included in the mix, a blend of Merlot, Cabernet Franc and Cabernet Sauvignon , harvested and vinified with the lowest yields, which recalls a great Bordeaux. “ This estate really struck me and I rediscovered it this winter ,” explains Gisela Schneider, “ its vineyards are located between 200 and 900 meters above sea level, thus guaranteeing great complexity in terms of the aromatic profile of its wines .” The entry of a Madera from 1884, which Gisela tested during a recent trip to the island, is not excluded in the near future.

In 2026, our little corner of paradise will be 50 years old – explains the Schneider family – 
and sometimes we still rub our eyes when we think about the goals we have achieved: when our parents took over the property from Grandpa Tatte, I don’t think they would have ever thought that the Auener Hof, as Terra was previously called, would one day enter the Relais&Chateaux circuit and the restaurant would earn 2 Michelin stars. We want to continue to keep our family’s history alive and authentic, continuing to do well and taking care of the place that hosts us”.