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Creating a Bridge between Spirituality and Gastronomy
 

For centuries, our mountain village has served as a pilgrimage site, and our house as a hospice, with the task of hosting travelers and accompanying them on their journey – spiritually as well. The question of meaning is just as relevant for today's travelers as it was for pilgrims centuries ago. Therefore, we want to embrace this local uniqueness and make it tangible for our guests. Whether through architecture, wellness treatments, and especially – in my area – through the gastronomic offerings.

The territory itself already sets certain guidelines: located in a mountainous region, where resources are scarce and the weather and cultivation conditions are far from easy, sustainability has always been at the heart of every decision. This value is one we are also dedicated to, both from a social and ecological perspective: the ingredients are largely sourced from the nearby area, from small and micro producers.

At an altitude of around 1,300 meters above sea level, we have the privilege of drawing from an immense treasure of surrounding forests and meadows. Herbs, flowers, buds, leaves, roots, needles, and blossoms – we know how to incorporate all these ingredients into traditional dishes, refining them and creating something new. For the guest, we see this as an invitation to engage with local and seasonal products. Specifically, this means that, for example, on our aperitif menu, you will find a BURDY; a Hildegard Elixir made from parsley white wine, Prosecco, and dandelion caramel. Or, the ever-changing Habermus (porridge) made from cracked spelt with Melinda apples, galangal, cinnamon, and raisins served at breakfast.

The ritual of the elixir, a concentrate of flavors and essences from the forest, which is served before dinner, forms the bridge to the spiritual. On one hand, it draws on the principles of the Benedictine Hildegard of Bingen and the teachings of the herbal priest Weidinger. On the other hand, it represents the moment of pausing before a meal: arriving, settling down, being present. Preparing oneself physically and mentally for the intake of food. It is our interpretation of a prayer before the meal, whether at the wooden table in the farmer’s room or in the monks’ refectory.

We continue to experiment, creating new points of contact and interaction for our guests that inspire them and make us unique.

Ingrid Mocatti
Head Chef at CERVO Restaurant