A sanctuary of tranquillity: the Hotel fink in South Tyrol

Everything is new, just like in the old days. With this motto in mind, Petra and Florian Fink have lovingly restored this historic building with its vaulted arches, dating back to the 15th century, thus creating a boutique hotel that retains the charm of bygone times while simultaneously offering the ultimate in modern luxury.

Bressanone, the oldest town in South Tyrol, was first mentioned in 901 as​‘Prihsna’ and quickly became an important religious and cultural centre, particularly with the construction of the cathedral and the settlement of the bishops. The town experienced a golden age in the Middle Ages and later, after the construction of the Brenner railway in 1867, it became a popular spa resort. Today, Bressanone is known not only for its historic Old Town complete with baroque buildings, but also for its picturesque location at the foot of the Dolomites, surrounded by vineyards. It is this unique blend of Alpine clarity and Mediterranean levity that has captivated travellers for centuries.

Right in the middle of the Old Town, the fink is a real gem and a veritable institution. The inn has been in family ownership since 1896. In 2023, Petra and Florian Fink, together with ASAGGIO Architects and Stefan Gamper, completely renovated the building, paying the utmost respect for the existing structure and with great attention to detail, filling it with new life. Stefan Hecht from substanz design was also significantly involved in the design of the concept.

The historical walls, old vaults, and religious frescoes of the two town houses dating from the year 1450 are not only a place of enjoyment and a commercial enterprise for the hosts, but also home to the family of six. ​‘Created boldly and precisely according to our ideas,’ says Petra.​“We love being at fink. Here we are able to combine our two passions – Florian’s in the field of cuisine and gastronomy and mine in the hotel industry – all within a manageable structure: 9 suites, the small but exquisite thermal baths, and the restaurant with its monastery kitchen. Every material, product, food item, process and procedure is based on sustainable principles. This is how we run our business with a clear conscience on a daily basis.’

Nostalgic charm

With their visionary concept, Petra and Florian have managed to preserve the charm of bygone times while incorporating modern luxury into every corner of the house. According to architect Stefan Gamper, the architecture combines the historical heritage of the almost 600-year-old Laubenhaus with modern design, by carefully preserving the original vaulted structures and beamed ceilings and contrasting them with contemporary elements such as custom-made furniture and an innovative lighting concept. Local materials such as oak and terrazzo, black steel and lime plaster, as well as expansive glass surfaces, create a harmonious balance between tradition and modernity that respects the cultural heritage of Bressanone while also conveying a luxurious, warm sense of space.

In addition to the nine elegant suites, the small, exclusive spa area by the name of Thermae, featuring cold and hot water pools, a wood sauna, a stone steam bath, and a relaxation area, offers just the right amount of space to unwind. Surrounded by dense greenery and filled with the scent of herbal infusions from the monastery gardens in Bressanone, the fink is a contemplative retreat in the middle of the bustling city centre of Bressanone. Natural materials such as wood and stone create a luxurious yet warm ambience that makes you forget the passing of time.

Monastery kitchen 2.0

In the spirit of family tradition, the culinary career of host and head chef Florian began in his parents’ restaurant before taking over the management of the family business together with his wife Petra in 2023, having previously worked in fine dining. Since then, guests have been able to enjoy not only a cosy and atmospheric ambience in the restaurant, but also a culinary concept with the​‘Klosterküche’ (monastery kitchen), which focuses on fresh, regional ingredients and presents simple dishes prepared to the highest level. Most of the fruit and vegetables come from the restaurant’s own cultivation or from local producers, while meat and fish are only served as additions to the vegetarian dishes. The signature dish is therefore the root vegetable tartare, which is served under a smoker cloche hood and topped with dabs of mayonnaise and a vegetable garnish.

Whether you visit the restaurant, the hotel, or a combination of both – thanks to the pleasant hospitality extended by Petra, Florian, and the entire team, a visit to fink is free of any constraints and unnecessary labels. As is usual in a monastery, in the townhouse beneath the arches every guest who wishes to embark on a short journey through time and an experiment off the beaten track is more than welcome.

fink Restaurant & Suites
Kleinelauben 4, Brixen, South Tyrol, Italy
+39 0472 834883
info@​fink1896.​it

fink1896​.it

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