If you think longevity is a utopia, stepping into this little holistic Eden might change your mind. Yet the Schmid family's idea goes beyond the mere concept of well-being: the dishes reflect the light but decisive touch of Marcello Corrado, an executive chef with a distinguished background.
Merano has always had the virtue of knowing how to welcome guests without ostentation. This is evident as soon as you arrive, on the Gilf Promenade, renamed the “Path of Poetry” thanks to the phrases of the greatest interpreters of the art of verse engraved directly on the benches. Ezra Pound, Alda Merini, Franco Battiato, Yang Lian: those who visited the famous spa destination in the past left behind written traces that were destined to create an authentic open-air literary work. A similar feeling can be experienced when entering the corridors of Villa Eden, where portraits of artists welcomed into this haven of tranquility not far from the slow urbanity of the South Tyrolean town beckon.
From Pavarotti to Barbara Streisand, via Uto Ughi and Lucio Dalla, in the space of a few meters, the Walk of Fame transforms into a glittering Wall of Fame. And, focusing on the concept of luxury that the owner Angelika Schmid has outlined with elegant handwriting—between the decorations of the suites and the geometries of the outdoor botanical oasis—it is clear how well-being here is achieved first and foremost through moderation, like a tailor-made dress designed to fit the body perfectly.
History and the hotel: a paradise for self-care
If you think longevity is a utopia, stepping through the door of this small holistic paradise might change your mind. The confirmation comes not so much from the “pilgrimage” of a mostly international audience, but from the zeal of a team now made up of 80 people, all equally committed to showering their guests, absorbed in the gray rhythms of routine, with attentive care. As soon as you enter, you immediately shed your stress and dress comfortably, from breakfast in your bathrobe to the soft outfit you wear to relaxing yoga classes.
But let's press rewind for a moment to focus on the faces behind the project: the story begins in 1982, when Karl Schmid, Angelika's father, had the foresight to create the first Beauty Fam on the peninsula, transforming two ancient noble villas in Merano into a secluded self-care retreat. This gave rise to a hospitality concept that was unique in Italy, gradually integrated through a partnership with Henri Chenot and, subsequently, through numerous phases of expansion of the facility—the latest being the Eden Health Longevity Spa and Med Spa in the spring of 2025. Instead of the usual centers with standard offerings, the Schmids wrote a new script of personalized rituals: the centerpiece of the “treatment menu” is the Zerobody Dry Crio, a futuristic device that uses the power of cold to reduce inflammation in the body, which has a significant effect on cell turnover.
Finally, imagine being able to use the TrueAge Test to discover your true biological age, reactivate circulation in the area dedicated to Phytoalgetherapy, and have an entire diagnostic center at your disposal to prevent silent disorders lurking in the background. Connecting the dots, the profile of a residence emerges where care is equivalent to a constant act of kindness towards oneself, and which, not surprisingly, now displays the coveted Two Michelin Keys award at its entrance, as well as the title of Adults Only Leading Hotel of the World. Framing the picture of family management is the Schmid family's ability to build a set of parallel realities that orbit around the “Eden system” - first and foremost the Castello Rametz estate, whose excellent wines end up on the table from aperitif to digestif.
A liquid jackpot that will come as no surprise to connoisseurs of the genre, since Karl himself was one of the forerunners of the growing flow of spirits into Italy: he was responsible for introducing and producing Jägermeister in what were still unsuspecting times, with the creation of a special factory and the consequent nickname of “pioneer of bitters.” The Kaiserspeck, omnipresent from the moment you wake up, is also a house specialty, smoked and lightly salted to bring out the flavor of the meat processed in Val di Non with the balsamic air of the Dolomites.
Total refreshment: The Tasting Room and Marcello Corrado's tasting menu
There is no risk of losing your way in a sprawling dining room: there are only four tables in the gourmet The Tasting Room, a sort of “mystery box” to be discovered as you stroll through the hotel's common areas. An invitation to immerse yourself in the flow of tasting, albeit with strategic views through the windows connecting the restaurant to the park, creating a whirlwind of reflections during dinner. Thus, the impression of entering a bubble of privacy coexists with the nostalgic effect of the furnishings: the liquor cart, only apparently faded (given the niche references, plus the option of a non-alcoholic pairing), the floral arrangements multiplied by mirrors, the large seats to put the guest on the “throne of comfort”—because evening relaxation is certainly not a secondary need.
However, it is the itinerary of Marcello Corrado, executive chef from Campania based in Merano, that alerts the senses. His style is deliberately light in terms of the structure and silhouette of the dishes, based on the balance that pervades every experience on site. This results in a steady hand in the management of dressings, cooking, and sugar content, which is complemented by his long experience at various fine dining strongholds (such as Villa Feltrinelli and La Peca), as well as his previous Michelin star at Osteria Perillà. And to think that Corrado used to be an accountant: “Then, at the age of 26, I decided to change jobs to devote myself to cooking”.
Another profession, same rigor: the itineraries offered appear to be carefully calibrated, starting with the “5 acts” EDEN Holistic, completely free of planned activities and pastries, shifting the focus to the absolute essence. Instead, it is a territorial slalom called “Local Homage” (see below for the story of our experience), which sets up a 7-stage excursion among peaks, mountain pastures, and lakes, beyond the cliché of luxury tout court and towards a real artisan sensibility.
The dishes and the experience
On the one hand, the bright tones of Costiera lemons and Gragnano pasta; on the other, the mountain temperament of San Genesio venison and Val di Funes sheep: Corrado's centerpiece is a regional chiasmus that erases kilometers, demonstrating how much the baggage of origins can incorporate that of travel. You will notice this immediately from the welcome, where an aubergine mousse alla scapece sits quietly next to a bite of cauliflower with grapefruit cream: vegetables that are lightning fast in their intensity, prepared indiscriminately according to the cycles of the season or the laws of preservation.
Tutto rosso remains at the forefront, a case history on the versatility of beetroot: broken down into seven steps, the red turnip is marinated with a blend of fragrances that extract a different degree of expression each time, from the citrus notes of bergamot to the earthiness of saffron. Raspberry vinegar and fresh raspberries meet halfway on the path of tartness, and then the surprise emerges: an onion sorbet that cuts through the fat and entices the taste buds at the same time. It is the signature dish that you could repeat without hesitation, from a calling card to a souvenir.
No butter alongside the ancient grain bread, but rather a goat cheese with horseradish that has a pleasant length, contrasting with the acidity of the second course: home-smoked Val Passiria trout, green pepper gazpacho, apple, and cucumber. Your jaw gets a good workout biting into the diced fruit, and the apple aroma provides just the right amount of refreshment to the smoky base of the fish: a cornerstone of juiciness. For the Barchette ai porcini, the chef creates a ragù that you would not expect - “raw and made entirely from Val di Funes lamb”. The goal? “To enhance the homemade pasta with a light persistence given by the heat”. A little egg in the pasta dough, dried coriander in the ceviche, and shrimp to straighten out the freshness: that's all it takes to compose a surprisingly delicate first course, despite the sharp accent of truffle at the end. Among the meats, the Wagyu Südtirol could “win easily” simply because of the origin of the cattle, raised in the wild by a small farm in Renon.
However, Corrado shifts the focus to the vegetable garden, enhancing the mix of his garden with pickled cherries, raspberries, and a pungent herbal ash. The botanical kit descends into the undergrowth with a reinforcement of organic shiitake mushrooms, also grown in South Tyrol. The final dance has the slow rhythm of Merano chocolate scented with gin and gin jelly: if you close your eyes, it feels like you are enjoying dessert and digestif in one go. After the cocoa mousse, a refreshing raspberry ice cream once again cleanses the palate. In the glass, a drink divided between the kick of kefir and hibiscus and the warmth of a reassuring yuzu foam. A goodnight on the tip of a spoon that anticipates the Zen mode of the next day's breakfast.
The suites and the experience upon waking
Sleeping at Villa Eden means, at the very least, updating your personal idea of a 5-star stay. This is particularly evident in the suite dedicated to Carla Fendi (one of the hotel's most frequent guests), where the extra-large bed, dazzling circular balcony, and leather relaxation areas converge in a 70-square-meter space, further enhanced by the chiaroscuro effects of the beige filter. In contrast, the bedroom and living room literally double in size in the 100-square-meter Grand Suite, a breath of holiday air for anyone who wants to enjoy extra space during their stay.
Yet what stands out about the rooms is their tendency to elevate comfort to just the right degree, without any excessive opulence; a tendency that also extends to breakfast, thanks to the healthy buffet that ranges from single portions of yogurt with chia seeds to “Avo toast” with gluten-free bread, Italian avocado, soft-boiled eggs, and Val Passiria trout. For a savory start to the day, however, we recommend opting for the Parmesan waffle, poached egg, Dolomite mixed salad, and traditional Moena vinegar: a mini edible composition, before delving into the poetry of Merano.
CONTACTS
Villa Eden
Via Winkel, 68/70, 39012 Merano BZ
Phone: 0473 236583
