The value of tradition.
Yet with a cosmopolitan air.

In 1896 the Fink family took over the townhouse in the “Kleine Lauben” as an inn and a butcher’s shop. With their general renovation, carried out in 2023, Petra and Florian Fink have made the value of the historic more visible, taking into account the ecological aspects in each area. Their philosophy is based upon the conviction that sustainable thinking and action in all areas will result in quality that can withstand the challenges of the future.

»What we do today determines what the world will look like tomorrow.«

A townhouse that has witnessed may changes

An innkeeper and butcher, Florian’s great-grandfather Johann Fink in 1896 acquired the building in Brixen’s historic centre, which had in earlier times served as the old town’s post office. The balconies and frescoes of the suites – unusual for the city’s medieval houses – suggest that the building may have served monastic purposes in centuries past.

The first documentary records date back to 1039, when the town walls were built and which can still be found in the cellar at the rear of the house. The arcade vaults that are typical of the local area were built in 1404. On Good Friday 1444, the entire alley was destroyed by a major fire.

Over the centuries, the townhouse in the “Blue Alley”, as it is popularly called, was extended and converte for use as a post office with “stone apartments” on the upper floors, as a coppersmith’s shop, as a coffee house and as a butcher’s shop. The renovation of 2023 uncovered the original structures: the suites and spa area blend into the historic walls with the aesthetics of a natural addition.

The value of good cooperation

Trust and mutual appreciation are the cornerstones of good cooperation. This is every day expressed in the friendly, cordial relationships within the team and with their guests, creating the basis for teamwork that will last for many years to come.

Become part of our team

Honouring the historic.
Yet looking to the future.

The redesigned fink townhouse will provide Brixen with a restaurant and suites where its authentic urban architecture can once more be experienced. The historic walls and vaults were therefore carefully uncovered to make the original character of the building visible again. The selection of materials and resources for the restoration and the daily running of the restaurant and hotel are based upon principles of sustainability.

Regional products

We use daily fresh produce in our kitchen, sourced from the city’s monastery gardens or from farmers in and around Brixen. The focus on ingredients of vegetable origin – meat and fish dishes are offered according to availability – is a core element of our sustainability concept.

Values for the future

Only sustainable, ecologically produced raw materials were used for the renovation and refurbishment: natural materials for the insulation, with plaster and paints of lime and quartz to make the character of the historic walls tangible, as well as local, preferably old, wood. The furniture, designed in-house, is entirely made of wood – down to the dowels and screws – and is therefore recyclable.

In planning the new townhouse, the aim was to ensure that its daily running was as energy-efficient as possible. The building uses district heating, mostly ecologically sourced, as well as 100% green electricity. The principle of heat recovery enables energy and water to be used sparingly and also allows the pool to be heated without energy loss.

The holistic sustainability concept takes into account every detail: menus made of apple leather, table linen made of fabric, reusable bottles and barrels so as to avoid waste, and the holistic utilisation of locally produced, predominantly plant-based foods.

The taste of nature

Seasonal, regional ingredients are the basis for authentic and wholesome dishes. With this in mind, Florian cultivates close relations with vegetable and herb producers such as the Kapuzinergarten park or monasteries and organic farms in Brixen and the surrounding area.

Simple and good

Monastic cuisine incorporates centuries-old knowledge of the influence of nutrition on health in its recipes, from the selection of ingredients – mainly vegetables and herbs – to the simplicity of their preparation.

Food is valuable

What are often assumed to be leftovers, such as the green tops of carrots and fennel, or the outer leaves of a cauliflower, are rich in flavour and can be used for sauces, in pesto and soups, or as toppings. Leftover food from the restaurant is delivered to monasteries that then donate food to the needy.

fink Restaurant & Suites: Takes Leadership Position in Sustainable Practices

In an important milestone, fink Restaurant & Suites has achieved the SILVER CERTIFICATION through EarthCheck, the world’s leading business advisory group specialising in sustainability and destination management for the travel and tourism industry.