Vitality cuisine

There is more to a revitalising holiday in the Stubai valley than just fresh air and outdoor exercise. Taste is just as important to the soul as food is to the body. Natura Vitalis Hotel Cappella is the perfect place to indulge without regrets, with the healthy delicacies of our vitality cuisine.


The home-grown herbs from our Hortus Vitalis garden play a key role in the Cappella experience. Not only do we offer themed hikes and healthy snacks, Sonja Eberharter is also happy to share her extensive knowledge of herbs, their properties and how to use them in the kitchen!

Drop by at the vitality corner to relish a wide range of locally-grown organic produce. Bring a healthy vitality snack with you on a guided tour for a small fee and do not miss the chance to sample or home-made preserves!

The delights of our ¾ board

  • Breakfast buffet
  • 4-course choice dinner menu
  • Natural delicacies and low-fat wellness cuisine
  • Vegetarian options and lactose- or gluten-free dishes by prior arrangement
  • National and international specialities
  • Barbecue evenings in summer
  • Tyrolean specialities buffet or barbecue evening
  • Afternoon snack with light soups, spicy salads and sweet delicacies*
  • Culinary themed evenings, i.e. herbal cuisine, protein-rich cuisine


*except from late October to mid-December

Healthy nutrition

A healthy, balanced nutrition is an important part of a wellness holiday. Our kitchen team set much store on regional, fresh ingredients from organic farming. Here in the heart of the Stubai Alps, you will have the chance to taste a scrumptious choice of natural produce as well as home-made specialities like bread, butter, jams and more.

The Cappella vitality recipe

Plum chutney

  • 2,000 g plums
  • 100 g (fresh) ginger
  • 2 garlic cloves
  • 1 tbsp. chilli peppers
  • 1 onion
  • 30 g salt
  • 250 ml fruit vinegar
  • 1,000 g sugar
  • 2 limes


Wash, seed and quarter the plums.
Peel the ginger and the garlic cloves, cut off the end of the chilli peppers and pound all three ingredients in the mortar. Peel and cut up the onion into little cubes.
Afterwards, mix all ingredients and let the chutney steep for at least six hours (best overnight).
Then boil on light flame for one hour, keep stirring and add a little water if required. Finally, fill the hot chutney into clean, well sealable glasses.
Hint: Enjoy the chutney with grilled or roasted vegetables or poultry.

From our reviews:

"Kudos to the kitchen / cooks. Every day there was, in addition to the breakfast and the afternoon snack, an evening menu. Every day it was something for us and it tasted excellent.”