South Tyrol

A modern place of power for families, surrounded by majestic mountains. On daily schedule:plenty of fun, games and free development!

South Tyrol

A small and very fine world of flavours at the Feuerstein Nature Family Resort where you can truly experience the love of cooking and creating.


Dolce Vita in the Alps: The LaMonte Bistro in Kitzbühel delights with culinary compositions combined with an Alpine-Mediterranean lifestyle.


Aesthetics and fine living right next to the Hahnenkamm cable car: enjoy a luxurious holiday in our tasteful and sophisticated apartments.

South Tyrol

High-quality holiday apartments with wellness area, pool and breakfast service directly at the ski and hiking area Ladurns – perfect for nature lovers.

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Asparagus with hollandaise and farmer's ham focaccia

Published 16.04.2024

Asparagus is a culinary delight, especially in spring. Here is a recipe tip from our kitchen team using this delicious spring delicacy.



24 asparagus spears

4 l of water

500 ml white wine

40 g salt

80 g sugar

1 organic lemon

200 g butter

4 tbsp finely chopped chives

8 tbsp grated parmesan

80 ml butter

Hollandaise sauce

4 egg yolks

250 g butter

100 ml white wine

20 ml white wine vinegar

1 shallot

3 bay leaves

1 organic lemon

Salt, pepper, soya sauce


600 g flour

350 ml lukewarm water

25 g yeast

100 ml olive oil

20 g salt

250 g cooked farmer's ham



Dissolve the yeast in lukewarm water and mix with the flour, salt and herbs to form a dough. Cover with a cloth and leave to rise for 1 hour.

Knead the dough well, shape into the desired form and brush lightly with olive oil. Cover the dough again and leave to rise in a warm place for 1 hour.

Preheat the oven to 220°C and bake the focaccia for approx. 30 minutes.

When the focaccia has cooled a little, cut into pieces and top with the farmer's ham.


Peel the asparagus and remove the woody end. Bring the water, white wine, sugar, salt, lemon and butter to the boil in a pan and cook the asparagus in the stock for 5 minutes.

Just before serving, sprinkle the asparagus with Parmesan cheese and chives and pour hot butter over them.

Hollandaise sauce

Make a reduction from the white wine, vinegar, bay leaf and shallot.

Whisk the 4 egg yolks with this reduction in a bowl over a bain-marie and season with lemon juice and soya sauce.

Then slowly pour in the melted butter in a flowing stream, stirring constantly. Finally, season with salt and pepper to taste.