At the Feuerstein Nature Family Resort, harmony with nature blends with simple, elegant Alpine design to create a retreat for the whole family. The culinary offering is led by Chef Andrea Moccia, whose philosophy finds its highest expression in the in-house gourmet restaurant Artifex.
There is a specific point, at an altitude of 1,250 meters, in the unspoiled and wild heart of the Val di Fleres, in the north of South Tyrol, where the air invites you to take deeper breaths. Calmer. More reflective. And it is precisely there, at that point, that your gaze also opens up. Arriving at the Feuerstein Nature Family Resort is not just a stopover, but a call to slow down.
Here, the surrounding mountains seem to whisper ancient stories, while the structure pulsates with a gentle and welcoming energy. Immersed in this spectacular natural setting, made up of high-altitude meadows and a vast network of trails, the resort is the ideal place to escape from the daily routine. I realized this immediately, as soon as I turned onto the small road that leads to the entrance, running alongside the stream and passing by the pastures. I said to myself, “OK, from now on, my mind can be freed from the weight of my thoughts.” And indeed, that's how it was. A weekend with the family, for the family. Because, another aspect that I understood immediately, Feuerstein is proof of how the often conflicting needs of adult relaxation and childlike joy can find a perfect synthesis.
ARCHITECTURE THAT RETURNS TO ITS ROOTS
The essence of Feuerstein is the result of a vision: that of South Tyrolean entrepreneur Peter Mader, who purchased and transformed an old farmhouse into a place that is literally a paradise for children and, at the same time, a place of well-being for parents. The architectural design, despite its considerable size, blends respectfully into the landscape in a sober and elegant way, allowing nature to remain the protagonist.
The large windows are not just windows, but act as a link between the outside environment and the Alpine-style interior design, bringing the mountains into the common areas and all 93 rooms. Then there is sustainability, not a fad, but the reality of a management that uses only local wood for heating—a zero CO2 emission solution—and chooses to use local companies and businesses to strengthen regional economic cycles.
THE KIDS' KINGDOM
If there's one thing I can say with absolute certainty, it's that Feuerstein was designed to make kids happy. And, as a result, the whole family. If desired, young guests, welcomed from the first month of age, are looked after daily by a staff of about 15 operators. Every day, there is a packed program of activities, with the opportunity to take advantage of vast spaces for playful learning: from the games barn to the wood workshop, from the painting studio to the stimulating mud room.
Then there is the outdoor area, with woods and meadows, a swimming lake, a soccer field that becomes a skating rink in winter, and a small hill for learning to climb. What makes children's eyes light up, certainly mine, is the Feuerstein Farm, where children can learn to treat animals and nature responsibly, feeding them, caring for them, and watching them being milked. And while the children are having fun, the adults can relax in the Mountain Spa, enjoying the benefits of the primordial energies of the Alps.
THE GASTRONOMIC SOUL OF CHEF ANDREA MOCCIA
The sensory experience at Feuerstein is completed at the table, where the recent arrival of Chef Andrea Moccia has brought a breath of fresh air. Born in Campania in 1980, Moccia has extensive experience in Trentino-Alto Adige, where he honed his skills and creative drive. His journey began at an early age, precociously one might say, because at the age of 14 he was already working in a friend's pastry shop: “I skipped school and went to work in the kitchen, and that's how I started to approach the world of cooking.”
His philosophy is based on tradition, embracing culinary cultures from around the world with awareness and technique. He loves to highlight local ingredients and their quality, often drawing on producers from the Val di Fleres to ensure freshness and seasonality, but also going, if necessary, “beyond the borders to find the best references.” He defines his cuisine as “impulsive and impactful,” dictated by a constant search for originality because, he confesses, “my greatest fear is to present a banal dish that does not stimulate or intrigue.”
This quest for authenticity is also reflected in his consistent pursuit of sustainability. “I have set in motion a cycle that gives used products a second life. It's not just a question of saving money, but also of morality and ethics.” Today, the chef oversees the entire dining experience, from breakfast to lunch to dinner, served with a five-course menu that varies every evening. There is one thing he is keen to point out, despite his role, namely that “I don't just like to control or manage, I have to get my hands dirty.”
ARTIFEX: THE THEATER OF INTIMATE AND GOURMET TASTE
A gastronomic expression that reaches its peak in the gourmet restaurant Artifex, Michelin Green Star 2025. A total of four tables in an intimate and cosy space. Soft lighting and mountains right in front of you, where you can lose yourself between courses. And this is the realm where Chef Andrea Moccia can give free rein to his creative impulse. He does so through the storytelling of the territory. But he also does so by setting no boundaries. There are two paths, different but at the same time mirror images of each other.
There is Altitude, a menu focused on products exclusively from South Tyrol, evoking forests and rivers, earth and ancestral aromas. And then there is Giro del Mondo (Around the World), where the path traced takes you on a journey with broader influences, leaving the familiar behind and encountering raw ingredients that outline Moccia's experiential journey. One is more introspective, reflecting his search for tranquility and connection; the other is more open, but still personal and calm. The common denominator is balance, the tendency to bring together and harmonize numerous ingredients, each of which is essential to the final perception of the bite. This too, above all, is the stylistic signature that speaks of the Chef.
This is something you can really appreciate if you give him free rein. That's when six courses become eight, strictly by surprise, in a series of encounters and variations. “I don't like to change the menu completely, I modify some dishes based on what inspires me. And often it doesn't take much, just a trip to the market, a chat with a supplier or a colleague, or simply looking out of the window. The Val di Fleres and its products are a great source of creativity for me, I like to take its culture and interpret it according to my own ideas.”
This explains where ideas such as the intense and creamy risotto with chanterelle mushrooms, apricots, and an aromatic sunflower seed and brewer's yeast sauce come from, or the original reinterpretation of Vitello tonnato, where the meat is enriched with trout mayonnaise, flax seeds, and a touch of raspberries. and then there is the delicate and complex interplay of flavors in the Ravioli, Südtiroler muas, plum, nettle, yarrow, beetroot, and milk crust.
And there is no stopping, evolution is continuous. You can see it in the dishes, but above all if you have the chance to chat with him. Moccia is not one for big words, he lets his cuisine do the talking. He is thoughtful. Here he knows he can do it. “At Artifex, I live my philosophy: with dedication, clarity, and a lot of heart. My dishes tell the story of my origins, my craft, my beliefs, and my encounters. But above all, they express the quiet joy I feel when everything comes together perfectly.”
CONTACTS
Feuerstein Nature Family Resort e Ristorante Artifex
Val di Fleres, Pflersch 185 - 39041 Brennero
Alto Adige / Italia
