When Stephan Mühlmann and his wife Evelin took over the Naturhotel Leitlhof – set in San Candido in South Tyrol's Alta Pusteria valley – from the previous owners, one of the young proprietor family's foremost concerns was to sharpen and further develop the property's sustainability profile.
An Energy-Self-Sufficient Hotel Leitlhof
The most significant milestone in realising this ambitious eco-led(l) vision came in 2015 with the construction of a wood-fired power plant, fuelled mainly by wood chips from trees in the estate's own forest. The energy hub is rounded out by a rooftop photovoltaic array that is combined with the power plant in an innovative way. Because the Leitlhof also has its own spring, it is one of the very few hotels in all of Europe to be energy self-sufficient. As a result of these measures, CO2 emissions per guest per overnight stay currently amount to just 12.2 kg.
Just a few minutes from the Leitlhof lies the Mühlhof. On the family's organic farm, Angus cattle graze the pastures and supply the finest meat for the hotel's guests. Fresh vegetables and the best herbs flourish in the beds. From these – and from foods sourced in the immediate region – the kitchen team prepares refined dishes. „Most of all, I'm a farmer,“ the hotelier confides, which is why he tends to his animals and the garden personally.
The ATTO – unadorned, pared back, different
In spring 2022, Stephan Mühlmann set fresh architectural accents with the opening of the „Atto Suites & Cuisine“ in the heart of the village of San Candido – deliberately creating a counterpoint to the region's prevailing Alpine-rustic style. Despite the guesthouse's modern form, it was built and furnished with local materials, guided by the principles of quality, craftsmanship and respect for people, animals and nature. The red porphyry façade of the slender, soaring building echoes the rock formations of the nearby Sexten Dolomites, while the clean interior is defined by crisp lines and pale spruce from the estate's own forests.
A Destination for Nature Lovers
True to the motto „From the doorstep into the mountains,“ the Pustertal cycle-path network offers trails for road, mountain and e-bike riders alike – from families with small children all the way to seasoned racing cyclists. Trekking routes also set off directly from the guesthouse, for example to the Dreischusterhütte refuge or up the Strudelkopf. Guests of the Atto can also make use of the entire activity programme and the spa area at the nearby parent house, the Leitlhof. Anyone who sets out mindfully, binoculars in hand, along the trail beside the Sexten stream will discover many a gem of the region's native flora and fauna in this glorious natural landscape.
Uncompromisingly Regional Cuisine
Alongside four exclusive suites and a penthouse apartment, the pared-back Atto also offers outside guests its own restaurant complete with a sun terrace. The menu features light, predominantly seasonal dishes prepared according to the „farm-to-table“ principle.
What lies behind this culinary concept – and what down-to-earth simplicity has to do with sustainability – was revealed to us by head chef Andreas Bachmann in an interview:
What sets the Atto apart from other restaurants in its class?
Elsewhere it's rather unusual for a dish to run out. We buy from the smallest producers we can find and from the immediate surroundings – not from a wholesaler. Guests understand that and, as a rule, even welcome it.
What does that mean in practice?
First and foremost, we draw on the roughly 900 products currently carrying the „Roter Hahn“ (Red Rooster) quality seal from the South Tyrolean Farmers' Union. Only when something isn't (or is no longer) available there do we look for other regional producers, and very rarely national ones. We're in close contact with all the farmers and are the first to hear when, say, there's a new speck with less salt or „more smoke.“
How do you avoid throwing food away?
In the low season, when weekends are busy but weekdays quieter, we use different cooking methods. We also no longer offer a breakfast buffet; instead we bring the previous evening's chosen dishes straight to the apartments. In the restaurant, too, we wait for the order before we start preparing it. We bridge the slightly longer wait with fresh bread and spreads as well as an amuse-bouche from the kitchen. On „Tapas Wednesday“ we turn the products left unused up to that point into small portions, which we offer à la carte at a favourable price. It goes down well, above all with groups and families, because the atmosphere is then very relaxed and sociable: a range of „South Tyrolean tapas“ are ordered and shared – perfect for trying something new.
Has this always been your philosophy, or did you „grow into it“ through the Atto?
I myself grew up on a „Roter Hahn“ farm, so I know how to appreciate high quality. But even as a holidaymaker in San Candido, it would matter to me to taste products from the region. With us that's a given – and, you could say, the DNA of the Atto philosophy.
In conclusion:
Even though the Mühlmann family's two hospitality properties strike different architectural notes, both houses are shaped by the same essential traits: sustainability lived as a guiding principle, genuine hospitality, and a culinary concept built around regionality and seasonality.
