Indulging in ice cream

cool freshness

Sepp Hohenegger, the father of the hotel, is an “ice master” by passion, and he has been hard at it day after day, for 35 years. His magnificently creamy ice cream has no added preservatives, gluten, artificial flavourings or powdered milk. The milk is sourced from South Tyrolean farms, the fresh fruit preferably from the region.

Feeling peckish?
List of ice cream specialties
Sepp Hohenegger creates up to 16 flavours a day, all of which breathe life into the legendary ice cream sundaes at the Hotel Lichtenstern. Every season, over 6,000 bowls are served: From the hotel sundae and banana split, to iced coffee and chocolate ice, through to peach melba, Heiße Liebe vanilla ice cream with warm raspberry sauce and the Coup Denmark, vanilla with hot chocolate sauce.
Sepp Hohenegger has the magic touch when it comes to ice cream, although he’s not an ice cream fan himself and never even tastes it. “We have to do it. But God knows, there are worse fates,” says his daughter Barbara. He does have his own favourite though: “Nothing beats fresh chocolate-chip stracciatella!” says the passionate master of ice-cream. Yoghurt with amarena cherry is a great favourite with his guests - made with pure natural yoghurt and the full-bodied taste of amarena cherries. One of the best-loved sundaes is the sumptuous fruit sundae: One ball of creamy and two balls of fruity ice cream, with masses of fresh fruit and a good dollop of cream.
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