Nestled in Bruneck, South Tyrol, Hotel Petrus is a family-run retreat where creativity, style, and heartfelt hospitality converge. The hotel is led by three sisters—Christina, Brigitte, and Daniela—who embody the philosophy of “Handcrafted Hospitality”, creating a space where every detail reflects personal care and artistic vision.
Guests begin their day with the signature Breakslow breakfast, a leisurely, freshly served meal featuring warm dishes, house-made jams, bread from the village baker, and herbs from the garden, designed to nourish both body and mind. Culinary experiences extend outdoors through the Petrus.Secret.Picnic, a guided tasting journey in nature, combining Brunch and Aperitivo with handcrafted delights. The hotel’s Lechnerhof vegetable garden, just five minutes away, supplies fresh herbs, colourful tomatoes, Berg artichokes, and more, ensuring a direct farm-to-table connection.
The hotel’s design mirrors its hospitality philosophy: local wood, handcrafted furniture, Loden fabrics from Bruneck, and linen from neighbouring farms create suites and public spaces that are authentic, warm, and timeless. The Petrus.Restaurant has been honoured with the German Design Award 2025 for its seamless integration of nature, gastronomy, and atmosphere.
From thoughtfully crafted interiors to sustainably grown produce, every corner of Hotel Petrus reflects the sisters’ dedication to personal, handcrafted experiences. It’s a place where nature, design, and culinary artistry meet—inviting guests to slow down, savour, and connect
FOUR sits down with Daniela to find out more…
You run Hotel Petrus with your sisters, Christina and Brigitte. How would you describe the dynamic between the three of you, both personally and professionally?
We often get asked: “How do you manage to work together every single day?” I think our secret recipe is simple: we accept each other exactly as we are—quirks, strengths, and all. Each of us focuses on what she loves most. Of course, it’s not always ‘perfect sunshine’; we have our discussions, but that’s a good thing! It means we care. In the end, we are all pulling in the same direction. Our personalities and backgrounds are quite different, but we share the same deep roots planted by our parents, Hans and Gerti.
“Handcrafted hospitality” is often used to describe Petrus. What does that phrase mean to you and your sisters in practice?
To us, ‘handcrafted’ means being ‘makers’. Almost everything in our house has a human touch. We believe you can feel the difference between something mass-produced and something created by a real person. It starts in our garden where we grow our own vegetables, continues with the crisp linens on the beds, the handmade interiors, and even the plates—many of which are made by our own hands (we also do pottery with our guests). Even your welcome note is handwritten. It’s about soul, not a printer.
What values or principles have shaped the hotel since your family first opened its doors, and how have the three of you interpreted them for a new generation?
We do everything exactly the way we would want it for ourselves on holiday, or how we would prepare it for our best friend. There’s a lot of love behind it. If we do something, we do it right. We inherited our down-to-earth nature from our father, and we value that deeply. But staying grounded doesn’t mean standing still. We want to evolve constantly—following our own flow rather than just being pulled along by trends. We like doing our own thing.
Do each of you bring something different to the hotel, whether in personality, passion, or creative perspective?
Absolutely. We have different paths and skills, and our characters are quite distinct, but that’s why it works. Brigitte, as our sommelier, looks after the culinary world; Christina is the organisational heart who keeps everything running smoothly; and I (Daniela) am responsible for everything you read about us. But when it comes to being with our guests, we are all there. You’ll find one of us everywhere. This spirit has trickled down to our team—at Petrus, every single staff member is a true host
The ingredient sourcing at Hotel Petrus is highly personal, especially through your farm and vegetable garden. How did this relationship to food and agriculture begin for your family?
Our father, Hans, has always had a great passion for farming. He’s done it on the side for decades, and in 1990, he started cultivating the garden at our Lechnerhof. As we daughters took over more of the hotel work, he gained more time for his garden. Today, it has tripled in size! He loves experimenting, but everything stays natural. He uses a very old method—sterilising the soil with steam before sowing to keep nutrients intact without chemicals. It’s beyond organic, and believe me: you can taste the difference. That’s why we take our guests to see the farm once a week; when you see where it grows, it tastes even better
What does having your own farm allow you to do, creatively or philosophically, that you couldn’t with a more traditional supply chain?
While we do source from local companies for things we can’t grow ourselves, there is a special joy in producing our own food. It connects us to the earth. For us, ‘handcrafted’ means doing as much as possible ourselves, and the farm is the ultimate expression of that.
Are there ingredients you feel most proud of growing yourselves, or ones that have become “signature” to your menus?
Not really a specific one. We take what the soil gives us in that moment. That’s why no menu is ever exactly the same. We follow the rhythm of the garden.
Your “Breakslow” breakfast is referenced often by guests. How did the idea evolve, and what experience do you hope it creates for your guests each morning?
It actually started during the pandemic. At the time, buffets here in Italy were only allowed with disposable gloves and pre-packaged food, which goes completely against our philosophy of reducing waste. So, we thought: ‘Why not bring the buffet to the guest?’ We created a private, ‘mini-buffet’ served directly at your table. It was a huge change for our team, but they love it. It turned every breakfast server into a personal host. Our guests love it too—how wonderful it is to just stay seated and be pampered! We’ve made breakfast a celebration equal to dinner. You can enjoy it in the restaurant, at the bar, or on our sun terrace. It’s not just a meal; it’s a part of the day.
What makes a truly memorable breakfast, in your opinion, beyond good ingredients?
The service and the atmosphere. But of course, the products must be special. We use selected local goods, like our yoghurt, which comes from an organic farmer in our village, less than 1 km away.
Has working with ingredients from your own farm changed the way you think about breakfast and its role in hospitality?
Not really—it has always been our philosophy. Knowing where your food comes from is simply part of who we are
The food at Hotel Petrus feels rooted in place yet contemporary. How do you approach balancing South Tyrolean tradition with your own culinary expression?
Just because we are South Tyrolean doesn’t mean we are ‘only’ allowed to cook traditional dishes. Our head chef draws inspiration from all over the world. We stay down-to-earth, and we don’t try to be someone we’re not, but we are brave enough to show that South Tyrol is so much more than just ‘speck and dumplings’.
What role does sustainability play in the kitchen, not just as a practice, but as an inspiration for creativity?
Sustainability is vital in every area. In the kitchen, it’s deeply linked to our farm. Our chef tries to use every part of the ingredient to minimise waste. It’s about respect for the product.
The hotel’s interiors are deeply tactile, using local wood, Loden fabric, and handcrafted elements. How do these choices connect to the way you want guests to feel?
It has always been important to us not to buy anything ‘off the shelf.’ We don’t want to be a copy of another hotel. We design a lot ourselves, brainstorming with local partners and friends. Does it always have to be a famous designer? We don’t think so. We furnish the hotel exactly how we would furnish our own homes. When we design new rooms (which we are doing right now as we are redesigning some suites), they are our personal ideas, brought to life by local carpenters and textile partners.
You often host guests who return year after year. What do you think makes them feel so at home at Petrus?
We ask ourselves that quite often! We are incredibly grateful for our many loyal guests. Our greatest compliment is when new guests arrive because a friend recommended us. Perhaps it’s because everyone is allowed to be exactly who they are here. We, and our entire team, are hosts by passion, and we treat our guests like best friends. We have so many cosy corners throughout the house that everyone can find their own personal ‘happy place’.
What is the most rewarding part of running a hotel as sisters, and of welcoming people into that family story?
The most rewarding part is seeing guests return and recommend us. It’s the ultimate confirmation that we are on the right path with our family story.
How do you imagine Hotel Petrus evolving over the next few years, without losing the intimacy and personality that define it?
We have no plans to grow in size. We don’t want to get ‘bigger,’ but we want to keep offering our guests something new. We believe it doesn’t always have to be ‘faster, further, higher.’ We focus on the small things that make a big difference. In a world where no one seems to have time anymore, the time and attention we give each other is the greatest gift of all. That personal focus will always remain our heart.
To find out more about Hotel Petrus and book, visit the links below…
Hotel Petrus
Fam. Aichner
Via Reinthal 11
I-39031 Riscone-Brunico
South Tyrol – Italy
Web: hotelpetrus.com
Email: info@hotelpetrus.com
Tel: +39 0474 54 82 63
Instagram: @hotel_petrus