Perched at more than 1,000 metres above sea level in Balderschwang, Germany’s highest mountain village, Bio Berghotel Ifenblick combines alpine tradition, contemporary comfort and a strong commitment to sustainability. What began as the grandparents’ mountain lodge has evolved over generations into a modern organic hotel with 57 rooms, now run by sisters Bianca Schiessl, host and hotel manager, and Nina Meyer, executive chef. On 22 December 2025, just in time for the 2025/26 winter season, Ifenblick celebrated its reopening following a major expansion. At the heart of the transformation is a newly built extension featuring an impressive Panorama Spa that significantly enhances the hotel’s wellness offering. Guests can unwind in the infinity pool overlooking the mountains of Balderschwang, enjoy the new indoor pool, or relax in the panoramic sauna, soft sauna, Finnish outdoor sauna and infrared cabin. An ice lounge and spacious relaxation areas complete the holistic wellness experience. The renovation also introduced new premium room categories, all generously designed and oriented towards the sun and surrounding alpine scenery. Ifenblick positions itself as both an activity and culinary destination. Guided hikes with guaranteed departures, yoga sessions and immersive nature experiences begin right outside the hotel door. Several times a year, professionally supervised Buchinger fasting retreats invite guests to focus on health, mindfulness and regeneration. The hotel’s philosophy continues seamlessly in the kitchen, where organic quality takes centre stage. Here, executive chef Nina Meyer – known, among other achievements, as a finalist on The Taste – deliberately moves away from conventional fine dining. Instead, she serves creative, high-end organic cuisine designed for sharing, presented in colourful Le Creuset casseroles that are placed directly on the table. The result is something truly unique: comfort food inspired by grandmother’s kitchen, elevated to the highest culinary level.

www.berghotel-ifenblick.com

Themes and research topics

• Fine dining, reimagined for sharing: Executive Chef and The Taste finalist Nina Meyer turns traditional fine-dining conventions upside down. Her culinary concept centres around heavy Le Creuset casseroles, handcrafted ceramics and comforting, high-end cuisine designed to be shared at the table – creating an experience that is both refined and deeply welcoming.
• 100% certified organic – sustainability as a way of life: At Bio Berghotel Ifenblick, sustainability has been part of everyday life for decades. Nose-to-tail cooking, regional supply chains and close partnerships with local producers are not marketing buzzwords but deeply rooted principles that shape every aspect of the hotel’s philosophy.
• Two sisters, two strengths, one vision: While Executive Chef Nina Meyer brings boundless creativity to the kitchen, hostess Bianca Schiessl keeps the bigger picture in focus. Together, they lead the family-run hotel with passion, expertise and a modern approach to female leadership.
• Buchinger fasting retreats for body and mind: Several times a year, certified fasting guide Walter accompanies guests through the transformative Buchinger fasting process. The programme combines fasting with movement, meditation, yoga and immersive nature experiences to support holistic wellbeing and regeneration.
• A family craft passed down through generations: While guests sleep, Sebastian Meyer – brother, baker and pastry chef – works through the night creating artisanal breads with exceptionally long resting times. Made entirely by hand and free from additives and flavour enhancers, his baked goods reflect a commitment to craftsmanship, quality and authenticity.

Press contact for info and images

Ramona Herget
Mobil +49(0) 157 543 690 34
herget@girasole-pr.de 

Emma Güther
Mobil +49(0) 177 629 7073
guether@girasole-pr.de