“Passion is what is most needed to obtain an authentic taste.”

Klaus Pobitzer

Gin Felix Luis

This gin recalls the Etruscan king Felicius, who, around 400 BC, brought Sardinian herbs, apricots and the typical gentian of Catinaccio to Val Venosta, and refined his recipes using the exotic spices of a British traveller.

Inspired by the legend of Felicius, Klaus Pobitzer and Alessandro Secci distil their gin by inserting a golden thread in memory of the firstborn of the new generation of the Pobizer clan.


This gin is the perfect meeting of the London Gin processing method and the South Tyrolean art of distillation. All the botanicals are distilled together and enhanced by an apricot-based grappa that we produce, adding mountain water.

As is done with London Gin, we too proudly avoid the use of industrial distillates, aromas or sugar. The botanicals are placed in a copper still, which uses the ancient bain-marie extraction technique; a process that requires a lot of time: over 12 hours. Each lot is aged for several months in glass demijohns to allow it to take on all the aromatic nuances.

Juniper berries

Juniper is the main ingredient of a gin; the Tuscan variant is very spicy.

Orris root / root of the iris

With a pleasant and flowery smell, it has the ability to bind and intensify other perfumes. Furthermore, the orris root requires a three-year growth phase and a five-year maturation phase.

Coriander seeds

They give a fresh, lemon and pinecone aroma. The second major component of coriander oil is alpha-Pinene, the first ingredient of juniper oil.


The apricots, harvested fresh in the region, are macerated and distilled.

Lemon peel

Only the outermost, precious and yellow layer of the lemon is used to create the right balance between tartness and freshness

Gentian major

Collected from the mountains of South Tyrol, the gentian major offers sour, spicy and liquorice notes, providing a delicate refinement to the distillate.

Dried orange peels

The dried peels give the citrus aroma.


Liquorice, with its woody undertones, is very important to the gin's oily texture and mouthfeel.

Ceylon cinnamon

From Colombo Sri Lanka, the land of gin comes cinnamon, the element that gives the distillate its complex character, enriching it with flowery and sweet notes.

Fresh ginger

Ginger is cleaned by hand. The root imparts light notes of citrus and camphor.

Calamus root

Calamus root, known for its aphrodisiac powers, gives off a spicy and salty aroma.


The green fruits give a fresh, soapy, citrus and eucalyptus flavour, similar to that of ginger.

Persian black lime

The sweet and sour and fresh notes of citrus and cola come from the Middle East.

Water from the Val Venosta Alps

To dilute the distillate, water from our mountain source is added.

Where to find it

You can purchase our Felix Luis gin at the reception of the Hotel Garberhof at a cost of €45. Our gin book is included with the bottle: a journey into the world of this distillate, narrated by Klaus Pobitzer.


As well as vinegar, oil and our gin, we also bottle prosecco, a Valdobbiadene from Glera grapes, made in collaboration with the Rifugio Tschafon. At Garberhof, you can also admire the brilliant colours of the vines in autumn in the vineyard below the chalets.

The Rifugio Tschafon

Dreaming of nature

Rifugio Tschafon (mountain hut) is situated in a meadow between the Alpe di Siusi, the imposing Sciliar and the legendary Catinaccio, at an altitude of 1737 m.

Here, simplicity has remained unchanged. In the rooms, there is no electricity, but a candle. The regenerating open-air shower with fresh spring water and a view of the surrounding landscape is available to all guests.

Enjoying nature

Everything that grows in the garden is prepared here, such as nettles, Good King Henry plant, dandelion and wild garlic. Watercress, radishes and various types of salad greens grow in the organic garden behind the house at an altitude of 1737 m. In addition, syrups and jams are also made with the fruit.

Discovering nature

Rifugio Tschafon, located at the foot of the Catinaccio, is perfectly located to set off on a variety of walks, and hikes in the mountains. From up here, guests can enjoy the breathtaking view of the peaks of the Catinaccio, Torri del Vajolet, Sciliar and Latemar, as well as the surrounding nature where the wild herbs, berries and mushrooms are sourced for our kitchen.

Apple juice

Our Aepfelsaft apple juice is produced by the Anstein cider mill in Sluderno. They respect their sustainable sourcing policy by using only high-quality regional fresh fruit and traveling short distances for transport.


In 1998, after purchasing a second-hand cider press, Richard Anstein and his wife Rita Giovanoli started making cider on their farm.

Today the business is still run by Rita, her son Ronald Anstein and his partner Elisa Riedl.


The apples are carefully checked, selecting only fresh and high quality ones, before starting the cider production process. Next, they are placed in a bain-marie to be washed, then mashed and pressed at intervals. The pressing process lasts a few minutes and allows about 70-75% of the juice to be obtained.


Apple juice is a natural and genuine product, attained from the processing of Val Venosta apples. These are mostly fruits collected from the ground at full ripeness, mainly grown organically and coming from small, untreated orchards.

Oil and vinegar

Our olive oil and our balsamic vinegar are produced in Grezzana, near Verona. The Mediterranean gastronomic culture has also moved to our altitudes.

“To make a good product you need the right ingredients and precise production processes. To get an authentic taste, you need to put passion into it.”

Klaus Pobitzer


Our jams are produced by Alpe Pragas in Val Pusteria. Here, Stefan Gruber and his team use orange-yellow apricots and bright red strawberries.


In the Dolomites, divine jams and compotes are made from fruits and berries, such as apricots and strawberries. Conscious cultivation, careful processing and a healthy dose of passion are the basis for the creation of top quality products.


Alpe Pragas compotes owe their delicious taste to the presence of 75% pure fruit. They add natural apple pectin to create gel, and organic agave syrup to sweeten them.

The producers


The hotelier and sommelier Klaus Pobitzer manages the Hotel Garberhof and, as a gin enthusiast, he developed the idea of the gin Felix Luis, which takes its name from his eldest son.

He is the driving force and creative mind behind the Garberhof product line. As chef and sommelier, he attaches particular importance to the high quality of all the products.

Barbara and Georg Lunger

The Rifugio Tschafon has been managed by the Lunger family for sixty years. Currently, Georg and his wife Barbara serve dishes made with ingredients from their own production. In addition, some products are a result of the collaboration with Garberhof.

Available at Garberhof


Our gin and prosecco are served at the 1981 Lounge Bar, where you can receive further information and details on the products you taste. Oil and vinegar are present at the salad buffet. Finally, the jams are our gift as a souvenir of your holiday and we offer them in strawberry or apricot flavours at the reception desk.