1. ‘Toni’s daughters’ represents the three of you as sisters, but at the same time implies a strong sense of identity, deep roots and close family ties. What values did you inherit from your parents, and how do they continue to shape you today – as sisters and as hosts?
Above all, our parents taught us honesty, authenticity and the courage to innovate. They showed us that hospitality begins with the little things: honest cooking, hard work, respect for nature and an open heart towards people. These values remain with us to this day. As sisters, we trust and support one another; as hosts, we want to pass on precisely this sense of authenticity and warmth to our guests.
2. Each of you runs your own business and brings your own unique strengths to the table. What sets Claudia, Ulli and Irene apart, and why do you work so well together as a team?
Each of us has our own area of focus. Claudia lives out her passion for cooking and combines tradition with new ideas at the Waldbichl inn. Ulli embodies authentic farm life and has created a place at the Beimsteinhof farm where guests can experience farming first-hand. Irene runs the Mandlerhof farm with a calm and down-to-earth approach, whilst also lending a hand at the restaurant Waldbichl. The reason we work so well as a team is that each of us brings our own strengths to the table, yet we share the same values and always pull in the same direction.
3. Although your establishments are different, you can immediately sense a common thread running through them. What links the restaurant Waldbichl, the Beimsteinhof farm and the Mandlerhof farm?
We are united by our heritage and our shared philosophy. All three establishments stand for genuine hospitality, regional specialities, sustainability and close ties to agriculture. Each farm has its own character, yet everywhere guests encounter the same warmth, high-quality regional produce and the conviction that a genuine holiday is created where people are passionate about hosting.
4. When you think back to your childhood: is there a moment or a memory that makes you realise today that your path to becoming hosts was actually already mapped out back then?
We practically grew up in the inn and on the farm. Even as children, we loved helping out – in the kitchen, waiting tables, working in the stables or wherever support was needed at the time. Back then, that was just the norm. Today, we realise that it was precisely these experiences that shaped our passion for hospitality. We learnt from our parents how wonderful it is to ensure people have a good time.
5. Hospitality means something different to everyone. What does it mean to you personally, and when do you realise that your guests are truly at ease?
For us, hospitality means making people feel at home. We don’t want to create a picture-perfect setting, but rather genuine encounters. The best thing is when guests naturally take the time to have a chat with us, get to know our animals, enjoy our produce and, at the end, say: ‘We’ll be back.’ That’s when we know they’ve really felt at home with us.
6. Through “Toni’s Daughters”, you work together to develop new ideas and experiences for your guests. Where do you get your inspiration from, and how do such projects come about?
Our best ideas often emerge from our discussions together. As we run three different businesses, we view many things from different perspectives. We find inspiration in our everyday lives, in conversations with guests and in the natural world around us. From this, we develop joint offerings where each of us can contribute our strengths – from cookery classes and farm tours to special culinary and nature experiences.
7. The Waldbichl inn holds the South Tyrol sustainability label. Was that a specific goal for you, or rather confirmation of a path you have been following for a long time?
For us, the sustainability label was above all a confirmation of the path we have taken so far. Sustainability has been part of our everyday lives for generations. Even our parents prioritised regional produce, short supply chains and the respectful use of resources. The label highlights what we have been practising for a long time, whilst at the same time motivating us to continue along this path consistently.
8. Many sustainable measures remain out of sight for guests. In your view, which decisions at the Waldbichl inn make the biggest difference – even if they aren’t immediately obvious?
Many of our decisions have an impact behind the scenes: we use regional and seasonal produce wherever possible, source meat from our own farm, obtain food from the immediate local area and are constantly developing our menu – for example, by offering more vegetarian dishes. At the same time, we are collectively investing in sustainable measures such as renewable energy and farm-produced goods within our businesses. It is precisely these many small decisions, taken together, that make the biggest difference.
9. Regionality plays a major role in your cuisine. How do you manage, together with local farms and producers, to combine flavour with sustainability?
For us, regionality means collaboration. Many products come directly from our own farms or from local producers. This means we know the people behind the food and understand how it is produced. Short transport routes, seasonal ingredients and a close partnership with regional businesses ensure that quality, enjoyment and sustainability go hand in hand as a matter of course.
10. If you could make one wish for the future: how would you like your businesses to develop over the next ten years, and what role should sustainability play in this?
We hope that our businesses will retain their individual character whilst being allowed to grow steadily. Sustainability should not be an additional burden, but should continue to form the basis of everything we do – environmentally, economically and socially. Our aim is to continue creating places, even in ten years’ time, where guests, staff and the next generation alike feel at home, and where our values remain clearly visible.