"When I was just 19 years old, I took over my parents' farm. At that time, dairy farming was our main source of income," recalls Jakob Gamper. However, he had a different vision of what farming could be. Together with his wife Monika, he gradually transformed the family business into something unique.
In 1999, the historic farmhouse was converted into a traditional farmhouse inn, which has been expanded several times over the years. Holiday apartments were added later. Jakob explains that welcoming guests has brought them great joy from the very beginning, and that they have continuously invested in training and education to further develop their hospitality.
Agriculture has been an integral part of the Pfoshof since the 18th century and remains just as important today. Great care is taken to ensure natural animal husbandry and feeding, as these are the foundation for the excellent quality of the farm's meat.
Monika is the heart of the kitchen, while Jakob looks after guests in the dining room. He enjoys explaining how the dishes are prepared and recommending carefully selected wines—one of his greatest passions. The kitchen and barbecue feature premium-quality meat from the farm's own livestock, complemented by herbs, salads and vegetables freshly harvested from the garden.
Throughout the summer months, the Pfoshof hosts popular Friday evening barbecue events on its panoramic terrace.
Long-time guest Max Rohr says: "For me, the Pfoshof is one of the most beautiful places on the Renon. It's hard to say what I enjoy more: spending a warm summer evening on the panoramic terrace with grilled specialties and fresh salads, or gathering with friends in the cosy farmhouse parlour during the traditional Törggelen season. Whether it's the farmhouse buffet, grilled delicacies or Monika's delicious Schlutzkrapfen, we always love coming back. And who could resist the sweet 'Pfosnkrapfen', still prepared according to Jakob's grandmother's recipe? Jakob is not only my neighbour but also a lifelong friend, and every visit feels like coming home to excellent food and a fine glass of wine."
"Continuous commitment brings lasting success," says Jakob. The Pfoshof has been featured in Die schönsten Landgasthöfe Südtirols by Oswald Stimpfl and Schlemmerreisen durch Südtirol, published by Umschau Verlag. One of its greatest honours was being included in the renowned Gambero Rosso, one of Italy's most respected restaurant guides.
The future of the Pfoshof is already in good hands. Today, all three daughters—Alexandra, Magdalena and Johanna—work alongside their parents, ensuring that the family tradition continues. Their guiding principle remains: "Good and simple – simply good."