Back to Basics
Sandra Schgaguler, Peter Schgaguler & Tobias Schgaguler

Words Allison Reiber DiLiegroImages Maximilian Mair

When the Schgaguler siblings left Castelrotto, their small village in the Italian Alps, to study in the cities, they thought they were leaving for good. Then they discovered what they were missing.

Peter, Tobias, and Sandra Schgaguler grew up at the Schgaguler Hotel, but it was a different place back then. Their parents opened the property in the 1980s as holiday apartments and they lived in one of the units, along with their eldest brother, Martin, who is a photographer. As kids, they helped carry luggage, pick up stray cigarette butts, and bring guests along on family hikes through the Dolomites.

There were perks, too—meeting kids from all over the world, getting big bags of candy from returning guests, and picking up English and Italian along the way (the local language in the region is German). “Other kids at school had more traditional childhoods,” Sandra, the second eldest, tells us, “but we were learning something different—how to be around people, how to be good hosts.”

That foundation would prove useful when, in 2018, the Schgagulers came back from their studies abroad to transform Schgaguler Hotel into a decidedly contemporary hotel—bringing a fresh vision while preserving the warm atmosphere they grew up with.

We sat down with the Schgagulers to talk about the family approach to hosting, their decision to return to the mountains, and why there’s no place like the Dolomites.

What was your vision for the new iteration of Schgaguler Hotel?

Peter Schgaguler: Our ambition was to create a place that inspires guests to live a better life. So, we focused on simplicity.

The design is modern, but not cold. We worked with natural materials—brushed chestnut wood, handwoven merino wool blankets. The wood is textured so you really feel it when you touch it. It was all intentional: chosen to create an atmosphere where guests could leave the noise of daily life behind and be present.

But the landscape is the focus. All of our rooms have floor-to-ceiling windows, and when you walk in, the first thing that catches your eye is the view of the mountains. That’s intentional—we wanted to create a “frame” for nature.

TS: We also encourage guests to get outside. We organize guided hikes and excursions that help them see the mountains in a different way—beyond the typical tourist trails.

So, your idea of a better life is a simpler one?

TS: Yes, absolutely. We envision a life with fewer distractions—less advertising and overstimulation like you find in the city. Instead, we wanted to create a space that focuses on the essentials: enjoying nature and being in the moment.

PS: If you’ve ever stayed in a traditional mountain hut, you know that feeling—it’s simple, maybe even a little rustic, but there’s a warmth to it. That’s what we wanted to capture, but in a modern way.

What makes this landscape so extraordinary?

TS: The Dolomites are unique because they don’t have deep valleys and towering, dramatic peaks like in Switzerland or Austria. Instead, the mountains rise gently from rolling hills like in Tuscany, creating this incredible contrast.

In winter, the skiing here isn’t as steep, but it’s panoramic. You ski through winding slopes with breathtaking rock formations around you. In summer, the scenery is almost surreal.

SS: It’s especially impactful for people from cities—it does something to you. It grounds you, gives you clarity, and helps you reassess your priorities. It’s like seeing life from a bird’s-eye view.

How often do you get to hike yourselves?

PS: I try to go at least once a week, especially in summer. When we go hiking, it’s often about scouting new routes—finding trails that aren’t too crowded, where guests can experience the mountains in a more authentic way.

TS: I also do a lot of road biking—this area is perfect for it. We have famous mountain passes like Passo Gardena and Passo Sella, which are amazing for cycling.

Sandra, you spend a lot of your time in the restaurant. Can you tell us about the concept?

SS: It’s all about expressing the region through food. South Tyrol has a mix of influences—Alpine and Mediterranean—so we take traditional dishes and refine them.

Historically, food here was hearty and practical, meant to sustain farmers through long days of work. We honor those flavors but bring in lighter, more balanced elements. For example, we use fresh herbs, seasonal vegetables, and locally sourced ingredients to create something both authentic and contemporary.

Are most of your wines local?

SS: Yes—over 90% of our wines are regional. I personally select them, focusing on small producers whose wines don’t often make it beyond South Tyrol. These are wines with real character, shaped by the mountain climate.

I enjoy taking time to talk to guests to find a wine they will love. Do they prefer something fresh and crisp? Smooth and creamy? Fruity? That way, I can make more personal suggestions. It’s great because I get to know what they’re enjoying, and I can even recommend other activities, not just wine.

You’re a trained sommelier, right?

SS: Yes, I trained in Bolzano nearly 20 years ago, but wine is something you’re always learning about. I spend a lot of time visiting vineyards, talking to producers, tasting new wines. It’s not just about knowing the wine itself—it’s about understanding the people behind it, the land it comes from.

When you left for your studies, did you expect to come back?

TS: Honestly, no. When I moved to Munich, I thought I’d settle elsewhere. But I realized how much I missed the mountains—not just the place, but the lifestyle. Here, every season brings something new. You can spend summers biking and hiking, winters skiing. It’s a rhythm that keeps you connected to nature.