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Waldhof²
reopens
on June 18, 2020

A warm welcometo the Waldhof² in Völlan

After months of waiting we are finally allowed to re-open our doors! On condition that the boarders will open and travel advices will be canceled,

we fixed the 18th of June as our re-opening date.


And we are really looking forward to it! This time it will not be a normal season, but we are working hard to ensure that our guests can feel safe at any time and enjoy their well-deserved holiday. All required and possible provisions in our hotel are being made, so that also in this extraordinary year your vacation will feel like a real vacation.

Get to know more

 

 

Experience your dream holiday in South Tyrol


Völlan has a lot to offer! Experience an unforgettable time in the beautiful Merano region with its numerous attractions and impressive natural beauty. Feel exhilarated by the warmth of the people around you and an atmosphere created for your well-being in our Belvita You & Me Hotel. The idyllic Waldhof² forest park is one of our highlights. Our award-winning cuisine ensures heavenly delights for the palate from morning until evening. Enjoy the unique combination of modern design, Italian Dolce Vita and traditional South Tyrolean hospitality in our four-star superior hotel ...

 

 

At this point, a heartfelt thank you to all our guests.
Thanks to your positive feedback, the Belvita You & Me Hotel
is gaining awards from leading hotel review websites.
Hotels mit Hotelbewertungen bei HolidayCheck
 
Logo 4-star superior Hotel Waldhof
We have great offers for you
Recharge your batteries!
Our Waldhof² tip!
13. - 20. May
"It is not because things are difficult that we do not dare, it is because we do not dare that they are difficult." Seneca
Bauernbrotnockerln (a kind of farmhouse dumpling) with cheese sauce for 8 persons

DUMPLINGS

500 g      dumpling bread, black

300 g      milk

180 g      curd cheese

1.5          eggs

1.5         egg yolks

100 g     boiled potatoes

50 g       rye flour

 

Mix everything together except the rye flour and allow the flavours to blend for 20 minutes. Then pass the entire mix through a meat grinder. Add the rye flour. (Form dumplings out of it). Briefly boil and drain the Bauernbrotnockerln.

 


CHEESE SAUCE

20 g         butter

150 g       cheese (Emmental, Edam, taleggio)

200 ml     cream

30 g        parmesan

1             clove of garlic, chopped

1 tbsp.    parsley
               salt, pepper


Melt the butter and sauté the garlic. Slice the cheese, add to a pot with the cream and melt. Once the sauce is creamy, add salt and pepper. Add parsley and the parmesan cheese before serving.

21. - 26. May
"No one knows the extent of his own powers till he has tested them." Johann Wolfgang von Goethe
Heini Holzer via ferrata in Merano

Whether you choose the numerous fixed-rope routes or alpine terrain: South Tyrol offers endless possibilities for climbing, not just for professionals, but also for children and families.

 

The 550-m-long climb, which is perfectly secure thanks to a 1000-m length of steel cable, offers medium levels of difficulty and is suitable for less strong Alpine climbers or families with kids who like climbing and walking (ages 10 and up). If you want to go on this fixed-rope climb, you need to set out early and be in good general condition.

 

The picture shows a climber at sunrise who has reached just the end of the via ferrata and is now climbing the last few metres to the summit of the Ifinger Mountain.

27. May - 02. June
"Happiness: the state of quietly laughing oneness with the world." Hermann Hesse
Saltimbocca alla Romana For 4 persons

8             veal escalopes, 60 g each

8             small slices of dry-cured ham

2 tbsp.   flour

2 tbsp.   oil for frying

30 g       butter

30 ml     white wine

200 ml   meat broth (see vegetable risotto)

8            small sage leaves
              salt, pepper

 

If necessary, remove the remaining tendons from the veal escalopes, tap with the meat tenderiser. Season the meat with a little salt, since the ham is already salty, and pepper and top with the sage leaves as well as the dry-cured ham. Sprinkle the meat side lightly with flour and slowly fry in a hot frying pan in a little oil, first on the ham side, then on the meat side. Now add a little butter to the meat, after a short time remove the meat from the pan and keep warm. Douse the cooking residues in the pan with white wine and add the broth. Let the sauce cook for a while and pour over the saltimbocca.

13.05 - 20.05.20
21.05 - 26.05.20
27.05 - 02.06.20
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Our rooms at a glance
deluxe Bergkristall Double rooms
Approx. 40 m²
deluxe Rosenquarz Double rooms
Approx. 40 m²
Category Burgpanorama Double rooms
Approx. 35 m²
Category Waldstimmung Double rooms
33 m²
Category Laugen Double rooms
23 m²
Juniorsuite Typ suite
Approx. 48 m²
Panorama suite Typ Suite
Approx. 50 m²
Parksuite Typ suite
Approx. 70 m²
Selected Waldhof² experiences
Impressions
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