Quellenhof See Lodge – Adults Only

The See Lodge is the youngest house in the Quellenhof complex at St. Martin in Passeier, and it shares the resort's sports facilities. Guests play the four-hole course on the estate and practise on the 20-bay range, ten of them covered, and on separate putting, chipping and pitching greens.

For 18 holes, the hotel offers a €72 green fee on courses in the area instead of roughly €105, with tee times booked through reception. Golf outings and competitions run every week.

The pro is Scotsman Gordon Hume, a professional since 1986 and a teacher since 1993, who uses the Scope video system in every lesson. Complete beginners can try the three-hour taster course from €99, balls and clubs included; regular players can buy a seven-day pass for the hotel's course from €45.

Opened in 2022, the lodge bills itself as one of the smallest five-star hotels in South Tyrol and takes guests aged 14 and over only. There are no standard rooms, just suites and villas. Each See-Villa has a private whirlpool-pool and a Finnish sauna on its terrace; the See-Suites come with a hot tub, sauna and direct access to the lake. The largest unit, the Rooftop Villa, measures 350 m² and sleeps up to eight.

The lake can be entered from almost every side. Alongside it are an indoor pool linked to a 25-metre infinity pool outdoors and three saunas, including a 35-person Finnish sauna used for infusion sessions. Guests can also use the spa, pools and tennis courts of the main resort and of the Alpenschlössel.

Half board means a breakfast buffet and a six-course dinner in the panoramic restaurant. On Monday and Wednesday evenings the underwater restaurant opens: it is not actually below water but dressed as a seabed, with large screens showing coral reefs. Chef Julian Marth cooks oysters, langoustines, scallops, lobster, caviar and fish from both sea and fresh water, with wines chosen by sommelier Matteo Lattanzi. Guests pay a €125 supplement per person; outside diners pay €145.

Much of the produce comes from the valley: beef, cheese and eggs from the Aignerhof farm in St. Martin, mountain fish from the Schiefer fish farm and strawberries from the Schmiedhof.

• Built through lockdown: ground was broken in November 2020, in the middle of the pandemic, and the first guests arrived in 2022.
• A golden staircase leads from the restaurant down to the underwater restaurant.
• A calf called Harry: the lodge has adopted a calf at the Aignerhof, one of the few South Tyrol farms where calves are raised alongside their mothers. Guests can visit the farm and taste its cheeses.
• Lagoon depth: at its deepest the lake reaches just one and a quarter metres and its shallowest areas just half a metre.