When Summer Bears Fruit.

In July, time seems to find its own rhythm. The light lingers well into the evening, meadows and gardens are a lush green, and at every turn, nature reveals what has grown over the past few months.

It is the month of abundance—not loud or intrusive, but simply natural. Ripe fruit causes the branches to bend gently under their weight, vegetables glow in vibrant colors, and the soothing scent of herbs fills the warm air.

Summer has arrived—and with it, an invitation to enjoy life a little more slowly and mindfully.

Around our hotel, too, July reveals its most beautiful and vibrant side. In our on-site organic garden and in the fields, the time of bountiful harvest is now beginning: sun-ripened fruit, crisp vegetables, and aromatic herbs grow with the power of nature and find their way fresh every day into our kitchen and onto your plates, where head chef Stefano and his team transform them into seasonal dishes. Every bite tells a story of summer, of regional quality, and of the care with which we grow our food.

We place a special focus on old, local, unusual, or nearly forgotten varieties—on unique varieties that not everyone is familiar with. The result is fascinating pops of color and surprising flavor experiences: colorful cauliflower, yellow zucchini, or purple carrots.

Right now in July, Hansjörg is in Eyrs—Charlotte’s hometown—almost every day, where we’ve been growing a wide variety of organic fruits and vegetables on a spacious garden plot for several years. Currently in peak season are: All leafy greens and cabbage varieties, pak choi, cucumbers, white and purple kohlrabi, celery, celeriac, early carrots, Swiss chard, radishes, and beets.

Another unique feature: Our own farming operations involve organic agriculture on a large scale; the fruits of our harvest generally provide for us throughout the year—even during the lean winter months.

In the context of this bountiful harvest, even the hottest days of July have their silver lining.

According to old farmers’ sayings, these days are considered a sure sign of a plentiful harvest in the fall: “In July, what’s to ripen in September must bake in the heat.”

Or, with regard to the annual grape harvest—the success of which is known to be particularly close to host Hansjörg’s heart: “A good July thunderstorm is good for winemakers and grape pickers.” The coming weeks and months will put the truth of these farmers’ sayings to the test. In the meantime, we’re simply looking forward to sharing this summer with you. Because one thing has always made this season so uniquely special: the feeling of having arrived. In the world. In life.

Within ourselves. With that in mind: A warm welcome to July and to us here at Matill!