{"id":130659,"date":"2025-10-07T07:53:13","date_gmt":"2025-10-07T05:53:13","guid":{"rendered":"https:\/\/www.streifzugmedia.com\/bericht\/terra-relais-chateaux\/"},"modified":"2026-04-30T11:10:02","modified_gmt":"2026-04-30T09:10:02","slug":"terra-relais-chateaux","status":"publish","type":"avada_portfolio","link":"https:\/\/www.streifzugmedia.com\/en\/bericht\/terra-relais-chateaux\/","title":{"rendered":"So close to the stars"},"content":{"rendered":"
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Best Of | Issue 05 | Spring\/Summer 2026<\/span><\/p>\n

So close to the stars. That seems actually possible in Terra, The Magic Place (member of Relais & Ch\u00e2teaux) 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.<\/strong><\/p>\n

Because when you cross the threshold into Terra, it is as if you were arriving at your friends\u2019 home. Terra means heartfelt hugs, joyous moments together, siblings who are much more than star-awarded chef and sommeli\u00e8re, instead they are impassioned hosts for truly treasured guests all day every day.<\/p>\n

It all began back in 1975 when Gisela and Heinrich Schneider\u2019s parents built a hotel and restaurant \u201cin the middle of nowhere\u201d 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.<\/p>\n<\/div><\/a><\/span>

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What makes Terra so different?<\/h2>\n

What distinguishes Terra from all the others today? It is not the prizes and distinctions, \u201cbut rather, the unbelievable experiences that we make possible \u2013 full of awe and respect for nature in our magical spot,\u201d explains Gisela Schneider. She is sommeli\u00e8re 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.<\/p>\n

Heinrich\u2019s 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. \u201cIn 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,\u201d the chef elucidates, an expert in wild herbs and mushrooms. The cooking \u201cDruid magician\u201d 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. \u201cWhen I see the happy sparkle in their eyes, that\u2019s when I know that I have the most beautiful profession on earth.\u201d<\/p>\n

In 2010, Gisela\u2019s partner Karl, who adores good food and wines in equal measure, became an integral part of Terra. Thereby, the team was complete.<\/p>\n<\/div><\/a><\/span>

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Small\u2026\u2009and superb<\/h2>\n

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 \u2013 where you can feel good just to be alive \u2013 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.<\/p>\n<\/div><\/a><\/span>

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…\u2009and sustainable<\/h2>\n

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. \u201cDoing 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.<\/p>\n<\/div><\/a><\/span>

Brother and sister Heinrich and Gisela Schneider, forever full of energy, inseparable<\/span><\/p>\n<\/div><\/a><\/span>

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Gisela Schneider reveals a bit of herself<\/h2>\n

Where Heinrich loses himself entirely in the kitchen, I let loose \u2013 literally \u2013 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\u2019s 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.<\/p>\n<\/div><\/a><\/span>

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TWO RECIPES …<\/h2>\n

… delivered personally by Heinrich Schneider from his \u201dcooking workshop\u201c exclusively for Streifzug readers. We wish one and all: \u201dbon app\u00e9tit!\u201c<\/p>\n

Char with pimpinelle buckwheat and chive oil<\/h3>\n

Caramelized cream:<\/strong>
\n1 l cream, scorching hot charcoal, salt<\/p>\n

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.<\/p>\n

Chive oil:<\/strong>
\n140 g roughly cut chives, 400 g grapeseed oil<\/p>\n

Mix the grapeseed oil with the chives in a Thermomix at 50\u00b0C for 12 minutes, then pour it through a sieve.<\/p>\n

Carrot puree:<\/strong>
\n800 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<\/p>\n

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 pur\u00e9e with olive oil and cold butter, freeze it in paco-jet cups.<\/p>\n

Creme-fra\u00eeche:<\/strong>
\n200 g cream, salt<\/p>\n

Stir everything together.<\/p>\n

Black garlic\/ponzu gel:<\/strong>
\n200 g ponzu sauce, 175 g water, 60 g black garlic, 3 g agar-agar,
\n3 g emulsifier gellan, 1.5 g kappa<\/p>\n

Combine everything and bring to a boil. Pour onto a cooking sheet, let it cool and then pur\u00e9e it.<\/p>\n

Final step:<\/strong>
\nPonzu gel, cr\u00e8me-fra\u00eeche, carrot cream, roasted sourdough-cro\u00fbtons, buckwheat kernels, small leaves of pimpinelle (small burnet), lemon-vervain leaves, caramelized cream, char, chive oil<\/p>\n

Salt the char filet of 80 g (two portions), paint it with olive oil, place in vacuum bag. Cooking time in Roner at 57\u00b0C: approximately two minutes. Take out the filet of fish, pat it dry, paint it with ponzu gel. Spread the roasted cro\u00fbtons and buckwheat kernels over it. Drip the carrot pur\u00e9e, cr\u00e8me fra\u00eeche and ponzu gel over it, then spread pimpinelle and lemon-verbain leaves over the top.<\/p>\n<\/div><\/a><\/span>

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Wild-herb ice Cream<\/h3>\n

Six portions:<\/strong>
\n125 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)<\/p>\n

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\u00b0C. Add the softened gelatin, stir, let cool. Finally, pour the mass into ice trays and freeze.<\/p>\n

Cocoa-overlay:<\/strong>
\n160 g cocoa butter, 240 g white chocolate<\/p>\n

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\u00b0C). 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.<\/p>\n<\/div><\/a><\/span>

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Contact<\/strong><\/p>\n

Terra \u2013 The Magic Place
\nRelais & Ch\u00e2teaux
\nAuen 21
\nI-39058 Sarntal\/South Tyrol
\nT +39 0471 623055
\ninfo@terra.place
\nwww.terra.place<\/a><\/p>\n<\/div>