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To contain. To hold onto something. To hold something precious within.

In mathematics, to contain is to be a multiple of, or divisible by, a number without a remainder. I like this. The idea that we can multiply, that we can contain multitudes without ever leaving anyone out.

This last She She Retreat felt like a warm salve.

Soft conversations by the fire. Quiet laughs. Incredibly good books to get lost in beneath the warm rays of the last summer sun.

Cool cerulean dips by the saline sea, the sweetness of figs and fennel, a warm soup in the evening by the fire.

I am reminded, and keep reminding myself, that allowing space for a pause is regenerative. Sometimes, it can feel like the warmest hug.

A pause that gives you space to meet someone new, to linger in conversation, to be inspired by the artful living of another, or by the way someone has made a home. Or perhaps simply to sleep in a little longer.

To contain these sweet, precious moments. To allow yourself to be cocooned.

Some of the tenderest moments from the latest @sheshe_retreats 🤍

Thank you dearest @albertinevaniterson, @julescache and all the beautiful women I met at the retreat.

Some photos by Albertine others by Laura and some by me :)

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As dolce as vita can possibly get 🧡🧡🧡

@sheshe_retreats at @villacolucci & some extended days with amici in Puglia

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dolomites • 2026

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Few places capture the charm of South Tyrol quite like @pramol.alto, a very special restaurant with sweeping mountain views and a team of just four, including chef @juliaheifer. After running LOK6 and Gaia in Berlin, Julia made the move to the Alps, where she now serves beautiful five-course menus worth planning a trip around. Here, we’ve tapped her for her South Tyrol favorites—swipe for her picks, then follow her at the link in bio for more local recs.

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Humble Plates: Briesgröstel

Ein weiteres Südtirol Märchen: Heute sind wir im Patauner Hof mit unserem guten Freunden Julia und Core. Die beiden leben hier und machen Gastronomie, Julia und ich sind beide aus Mannheim und kennen uns schon ewig. Es wurde bestellt wie die wilden.

Graupenknödel auf zerlassenen Tomaten
Frische Pfifferlinge mit Paprika und Pasta
Fleischpflanzerl, Polenta, Kaisergemüse
Krautsalat mit Speck
Kalbsschnitzel mit Steinpilzen in Rahm
Bratkartoffel mit Kalbsbries

#cheflife #humbleplates #classicfood #chef

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Last slide is in my top 3 restaurants around the world.

Süßes Südtirol Vol.1 - it’s my 5th year in a row returning to Meran with late summer turning fall. There is something about the health resort air, Italians being Austrian, the ripe apples hanging of the trees and the tax-avoidance that seduces me. This year I came to visit Jennifer the Manager amongst other friends and to get some writing in order. Stay tuned for what’s coming and spoiler alert, it isn’t tax fraud.

As always comment „süßes Südtirol“ if you want my restaurant list.

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Third time’s the charm.

Tomorrow 15th August we’re opening the doors for our third Wine Bar with Michl – an evening of his favourite bottles and our finest bar bites.
Think crisp ham & cheese toast, our beloved Ottmanngut fries, something fresh, something fruity, and a glass of whatever Michl can’t stop talking about this season. Add good people, good music, and that soft golden light that only summer evenings know how to make.
It’s the kind of night you don’t really plan – you just show up, pour, and stay a little longer than you meant to.

Doors open at 5.30pm. Come whenever the evening calls you.

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Im @pramol.alto kann das Auge klettern, hinunter ins Etschtal, nach Bozen, weiter bis zum Rosengarten. Am Gatter blühen Petunien (nicht Geranien, danke, Mama, für den Hinweis!), durchs Verandafenster streicht ein Dolomitenlüftchen, auch die ein oder andere Stechmücke, auch die wissen halt, wie bella vita geht. @jakob.ethel sind in Jakobs Heimat sesshaft geworden, unterstützt von @julescache servieren sie in einem ehemaligen Ausflugslokal gewohnte Volltreffer wie Auberginen mit Brennesselcreme und Sojasauce, Saibling mit Kräuterberg und thailändischer Nam-Jim-Sauce sowie Vinschgauer Marillenknödel mit Miso-Butterbröseln, Feigenblatt-Eiscreme und Heufeigen-Granita. Beeindruckend auch @coreamore sprachgewitzte alkoholfreie Begleitung. „Welcome to Paradeis“ meint eingesalzenes Tomatenwasser mit Feigenblattöltee, „Pine Apple“ einen Fichtensprossen-Apfel-Mix, „Tastes like Naturwein“ einen Johannisbeersaft mit Roter Bete, Pilztee und, was für eine Idee, Grillauberginensud. Nur der mit Marilleneinlegesud getunte Kaffeekombucha belässt es bei: Kaffeekombucha.

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April 2026

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The time when spruce trees produce new shoots is special because it is fleeting, an announcement of late spring through their furry neon green tips. We pick and gather and juice, planning how to best use these precious tips and how to best preserve their brightness of color and flavour.

Maybe in a spruce shoot hollandaise for the last white asparagus this season, a tart spruce shoot sorbet, a refreshing addition to our non-alcoholic beverages, or a spruce “honey” that requires a little more patience.. excitingly endless possibilities!

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@mikithlowe ✖️ @ottmanngut

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We have fruit trees!

Quite literally, growing some roots at Pramol Alto. It has always been a dream of ours to start a project where we can dedicate our time to, and watch it grow with us. Be it this house, the market garden, or this little plot behind the restaurant, right next to the forest, with 30 young fruit trees (15 different varieties).

Together with @birkenheim.gemuese , we sourced for and planted a variety of fruit trees ranging from figs to sorbus, to sour cherries and rowanberries, pears and burd cherries, different varieties that could potentially grow at this altitude. Now we water, wait and watch (out for deers that love eating young trees and birds that love eating the fruits), and observe. In a world where gratification comes with such immediacy, watching a tree grow feels almost otherworldly- magical, you could say 💚💚

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