So close to the stars

Best Of | Issue 05 | Spring/Summer 2026

So close to the stars. That seems actually possible in Terra, The Magic Place (member of Relais & Châteaux) in many different ways: in the midst of magnificent, wildly romantic nature at over 1600 metres altitude among imposing summits in the Dolomites; in the fine dining at the two Michelin stars-awarded restaurant; and in the extraordinary hospitality discoveries, which were additionally distinguished by a Michelin key.

Because when you cross the threshold into Terra, it is as if you were arriving at your friends’ home. Terra means heartfelt hugs, joyous moments together, siblings who are much more than star-awarded chef and sommelière, instead they are impassioned hosts for truly treasured guests all day every day.

It all began back in 1975 when Gisela and Heinrich Schneider’s parents built a hotel and restaurant “in the middle of nowhere” about 55 km from Sterzing and 27 km from Bolzano, far removed from the touristic hotspots. Life in the mountains back then was challenging in a variety of ways. But apart from all the difficulties, brother and sister learned to love the fascinations of this very special spot from their parents: the incomparable wonders of nature, the deep serenity, the liberating freedom.

What makes Terra so different?

What distinguishes Terra from all the others today? It is not the prizes and distinctions, “but rather, the unbelievable experiences that we make possible – full of awe and respect for nature in our magical spot,” explains Gisela Schneider. She is sommelière who also boasts a WSET diploma, AIS Professionista, and is the pulsating heart and soul of Terra, receiving her guests in four languages, always with a smile on her face, underscored by a passionate love of wine.

Heinrich’s fundamental inspiration is the forest, ever since childhood. He brings the essences of nature, as well as its healing powers, into each and every dish he prepares. “In spite of the Michelin stars and many years of success, we remain humble, deeply rooted in our fundamental culinary principles. Terra is our personal timeless story of passion, devotion and striving towards culinary perfection,” the chef elucidates, an expert in wild herbs and mushrooms. The cooking “Druid magician” uses his kitchen as a workshop, and his ideas awakened enormous enthusiasm in the Michelin experts for his ongoing experiments. He himself enjoys nothing more than the joyous anticipation of his guests who often travel long distances to savour his creations. “When I see the happy sparkle in their eyes, that’s when I know that I have the most beautiful profession on earth.”

In 2010, Gisela’s partner Karl, who adores good food and wines in equal measure, became an integral part of Terra. Thereby, the team was complete.

Small… and superb

That is the motto for the eight rooms and three suites, it is equally applicable to the well-being area. It was crucial to the siblings in times when everything in the world seems to get bigger and bigger, to create a serene sanctuary even in the well-being area – where you can feel good just to be alive – with two saunas, a whirlpool with views of the Dolomites, a spacious quiet room and, on request, massages based on the most unusual mountain herbs.

… and sustainable

Thanks to indelible childhood experiences and memories, the siblings early on imbibed the high responsibility they have towards nature, it is a profound inner conviction. “Doing things which are sustainable, harmonious with nature, is self-evident for us, this philosophy is an integral part of what we do. It is reflected in every area of our existence: energy-efficient building, photo voltaic system, heating with pellets, careful handling of foods, cooperation with local farmers, shopping here in the valley. Along with an appreciative and fair association with our employees, it just goes without saying.

Brother and sister Heinrich and Gisela Schneider, forever full of energy, inseparable

Gisela Schneider reveals a bit of herself

Where Heinrich loses himself entirely in the kitchen, I let loose – literally – in the world of wines. The Sommelier examinations were more than 20 years ago, but just two years ago I was distinguished by the prestigious WSET diploma in London. Since then I have frequently been invited to a wide variety of wine-tastings. I can exchange views with the top vintners of South Tyrol, take part in testing the age and quality of wines still fermenting in the vats, go strolling through the vineyards, visit winemaking estates. In the interim I have also tried my hand at planting grapevines myself. Five vines are my pride and joy. They have already attained 17.6 degrees of sugar, things are beginning to get exciting. As exciting as finding the wine to fit a certain dish of my brother. Twice a year, he changes his menu. That’s when my own experimenting begins. The superb meals of my brother need the perfect wine accompaniment to bring out all the best in them. I taste, sniff, slosh, think, read, until I have found the perfect wine, vintage year, temperature and suitable glass for the food. The fact that my selection of wine is permitted to complete and round out the magnificent dishes of my brother is a huge privilege.

TWO RECIPES …

… delivered personally by Heinrich Schneider from his ”cooking workshop“ exclusively for Streifzug readers. We wish one and all: ”bon appétit!“

Char with pimpinelle buckwheat and chive oil

Caramelized cream:
1 l cream, scorching hot charcoal, salt

Pour the cream into a steep pot, fill it with pieces of red-hot charcoal, cover it with transparent film and let it steep for two hours. Then filter it, add salt and thicken slightly with Kuzu for serving.

Chive oil:
140 g roughly cut chives, 400 g grapeseed oil

Mix the grapeseed oil with the chives in a Thermomix at 50°C for 12 minutes, then pour it through a sieve.

Carrot puree:
800 g carrots, 30 g diced butter, 10 g grapeseed oil, 700 g vegetable stock, salt, 40 g cream, 20 g chilled diced butter, 20 g olive oil

Peel the carrots and cut them into slices. Heat butter and oil in a pot, add the carrots and some vegetable stock, stew until soft. When done, add cream, reduce it further, then purée with olive oil and cold butter, freeze it in paco-jet cups.

Creme-fraîche:
200 g cream, salt

Stir everything together.

Black garlic/ponzu gel:
200 g ponzu sauce, 175 g water, 60 g black garlic, 3 g agar-agar,
3 g emulsifier gellan, 1.5 g kappa

Combine everything and bring to a boil. Pour onto a cooking sheet, let it cool and then purée it.

Final step:
Ponzu gel, crème-fraîche, carrot cream, roasted sourdough-croûtons, buckwheat kernels, small leaves of pimpinelle (small burnet), lemon-vervain leaves, caramelized cream, char, chive oil

Salt the char filet of 80 g (two portions), paint it with olive oil, place in vacuum bag. Cooking time in Roner at 57°C: approximately two minutes. Take out the filet of fish, pat it dry, paint it with ponzu gel. Spread the roasted croûtons and buckwheat kernels over it. Drip the carrot purée, crème fraîche and ponzu gel over it, then spread pimpinelle and lemon-verbain leaves over the top.

Wild-herb ice Cream

Six portions:
125 g milk, 125 g cream, 60 g eggyolk, vanilla sugar, 60 g sugar, 1 leaf of gelatin, 20 g basil leaves, 8 g ground ivy, 5 g Waldmeister (sweet woodruff liqueur)

Whip sugar and vanille. Bring milk, cream and herbs to a boil, let it set to increase aroma, then pour the milk through a sieve. Briefly stir the eggyolk in a bowl, stir the aromatized milk and add to eggyolk, whip in a bain-marie at 75°C. Add the softened gelatin, stir, let cool. Finally, pour the mass into ice trays and freeze.

Cocoa-overlay:
160 g cocoa butter, 240 g white chocolate

Take the wild-herb ice cream out of the forms, then freeze it again. Melt the cocoa butter with the white chocolate and stir well (should be at 30°C). Dip the ice cream into the mixture, pour the overlay twice over it, freeze again. Before serving, let the ice cream temper at room temperature. Decorate with a variety of wild herbs and serve.