At 550 metres, Avidea has a striking position above the Adige Valley, between the forest and wide views towards Meran, the Etschtal valley, and the Sarntal Alps. The Algunder Waal runs just below the terrace, and stretches for five kilometres from Oberplars to Gratsch. On the panoramic terrace, we could hear water burbling below and a loud, many-voiced chorus of birds from the forest less than 20 metres away. In spring, white and pale pink apple blossoms cover the slopes, with lone cypress trees against the blue sky. By early summer, palms sway in the breeze. Behind the forest stands South Tyrol's highest mountain, at 3,905 metres. The roof Sky Pool is long enough for a relaxed swim while taking in the scenery. In mid-April, Ifinger and Hirzer still had a little snow on their peaks. Below, the Etsch Valley was full of apple blossom, 60 million trees by the account here, with the occasional palm and a few old, gnarled olive trees. We could put the goggles away and just enjoy the view, while the warm water eased our stiff backs. The calm is helped by the adults-only policy chosen by owners Melanie and Martin Pircher-Bacher, along with Evi and her husband Georg Bacher. There were no screaming children disturbing the quiet atmosphere. Our 63-square-metre Aqua Spa Suite had floor-to-ceiling windows, a valley-facing balcony and a small balcony looking towards Mitterplars. It had natural wood veneer flooring, natural colors, light oak furniture, plenty of room, and a huge wardrobe that could suit a large family. The generous bathroom felt like a wellness space, with a rainforest shower, freestanding tub, and infrared cabin. There are also 15 new nature suites and 14 fully renovated rooms, for a maximum of 58 guests. The spa is beautifully designed, with indoor and outdoor pools and treatments. Its sauna area has bio and Finnish saunas and a steam bath, while guests can rest on waterbeds or in curtained-off bunks. Treatments use Team Dr Joseph products, made in Italy and entirely vegan and cruelty-free. The rooms also have rosemary and wild mint shampoo, plus juniper and lavender body wash. At dinner, we chose among three five-course menus: regional, modern, and vegetarian. Salmon trout with fennel, beef shank with napkin dumplings, and sous vide veal shank all hit the mark. Desserts such as orange sorbet and a trio of beetroot, ricotta, and raspberry were excellent. The luxurious all-inclusive offering also has a quality breakfast buffet with regional items, plus a salad bar and cold starters from 1.30pm to 4pm. Mineral water, juices, spritzers, beer, cocktails, selected wines, and aperitifs are available throughout the day. The house aperitif combines Prosecco, lime, ginger ale, and mint. Head chef Sven Oliver Burkolter puts a lot of emphasis on regional ingredients. The menu also features South Tyrolean favorites like Schlutzkrapfen, dumplings, and beef shoulder sausages. The salmon trout comes from the Passeier Valley, meat from the hotel's own butchery Siebenförcher Meran, and apples, strawberries, and apricots from Vinschgau.
