San Candido (Innichen) is a municipality in South Tyrol, northern Italy, situated in the Puster Valley along the Drava River on the border with Austria. It serves as a gateway to the Drei Zinnen–Tre Cime di Lavaredo natural park and is renowned for its ski resorts and the annual International Snow Sculpture Festival. The town offers a blend of alpine charm and outdoor adventure, making it an ideal base for frequent travelers seeking winter sports or summer hiking. Accommodations are primarily located in the town center and surrounding valleys, providing easy access to transport links and natural attractions.
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Stay in the town center along the Puster Valley for easy walking access to the Snow Sculpture Festival grounds and ski lift stations. Areas near the entrance to the Drei Zinnen–Tre Cime di Lavaredo natural park are ideal for hikers seeking direct trail access.
Winter is the prime season for skiing and viewing the International Snow Sculpture Festival. Summer offers excellent conditions for exploring the surrounding natural parks. The area is accessible year-round, but early booking is recommended during festival periods.
While there is no direct airport, San Candido is well-connected via South Tyrol's transport hubs. The town is walkable, with an extensive ski lift network and public transport options facilitating access to nearby resorts and natural sites.
Benedictine abbey in South Tyrol, Italy
lake in Northern Italy
mountain in the Dolomites
church in Innichen, South Tyrol, Italy
church building in Innichen, Italy
mountain in the Dolomites
mountain in the Villgratner Berge at the border Tyrol / South Tyrol
mountain
mountain range
church in Wahlen, Toblach
mountain on the Austrian-Italian frontier, near Sexten
building in Toblach, South Tyrol, Italy
This glass and steel cube in the middle of the garden of the former Grand Hotel in Dobbiaco has been home to the Tilia restaurant since 2010 and is now more intimate than ever, with just five tables and seating for 12 diners (booking is highly recommended). Chef Chris Oberhammer’s menu is enticing, featuring just under 20 dishes with a modern yet regional flavour. Many of the ingredients (such as the flour and some of the meat) are sourced from the “Klaude” farm which is run by one of the chef’s childhood friends with whom he works very closely, while other more exotic fare comes from further
WebsiteA delicious plate of Schlutzkrapfen (ravioli stuffed with spinach and ricotta) is just what’s needed after a good day’s skiing or a hike through the woods. And that’s not all – Durnwald celebrates the Alto Adige in all its glory, both in terms of its landscapes, which can be admired from the dining room windows, and its cuisine, which keeps alive the region’s authentic traditions. The owner himself is at the helm front of house – a perfect host who guides guests in their choice of food and wine.
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