DSTNCMP²⁶ DAY 2

ON MAY 06, 2026 BY WOLFGANG WEILER

Poetry Pop at Brix 0.1.

A powerful beat, a strong rhythm, and clear lyrics – for a short time, e-piano, poetry pop, and rap lyrics set the volume on the second evening of DSTNCMP²⁶. Afterwards, speeches and much laughter once again dominated the soundscape at the Lido Restaurant Brix 0.1. Like a sculpture, the perforated Corten steel outer shell arches over the glass restaurant and open kitchen. Large parasols on the lakeside terrace provided protection from the raindrops.

The atmosphere is buzzing, conversations revolve around the day's experiences, workshops, and discussions. The powerful vocal and beat performance by "Bumtschak Welle" resonates through Brix 0.1 for about 30 minutes. This is because, on the second evening of DestinationCamp, informal get-togethers and exchanges traditionally take center stage.

MODERATORS PRAISE THE WILLINGNESS TO CHANGE

In the morning, over 220 participants discussed strategy, leadership, sustainability, technology, hospitality, and best practices in 16 engaging workshops and sessions. The moderators drew an enthusiastic conclusion.

Gesa Zötler: "Our sessions were characterized by a lively atmosphere, loud laughter, and many creative minds who contributed their ideas and experiences. Our participants had the courage, in the truest sense of the word, to 'put on new hats' and pursue lines of thought that were rather unpopular with them. I was and am amazed by their openness, their creativity, and their extensive wealth of experience."

Bernd Reutemann: "In the session, it quickly became clear: here are people who are already doing a lot right – and yet are open to learning from each other. Everyone shared their own best practices. Honestly. Concretely. With heart. And in the end, no one left with just good thoughts, but with a clear action item for their own daily routine. The mindset is right. The will to change is there. And the exchange shows once again: We don't always have to reinvent everything. Sometimes it's enough to learn from each other."

Marco Giraldo: "The discussion showed how important it is becoming to view tourism more holistically. This includes considering quality of life, resources, and the impact on the region. Regarding how collaboration can work in the future, a highlight was the discussion about who actually makes the decisions – but often only indirectly sits at the negotiating table."

Isabell Decker: "The future of leadership is not female – it is diverse. Female leadership is not an opposing model, but proof that leadership improves when more perspectives take on responsibility."

IN THE AFTERNOON, THE SPACE FOR THOUGHT BECAME A SPACE FOR EXPERIENCE

In the afternoon, participants divided into two additional sessions at Duka and Durst, as well as tours through the architectural city of Brixen, the southern portal of the Brenner Base Tunnel, and visits to the five-star hotels Forestis Dolomites, Santre dolomythic home, and My Arbor.

Transformation experiences and innovations from business and hospitality are intended to expand the industry's space for thought into a space for experience. Others had the interaction of agriculture and tourism explained to them at the 700-year-old Griesserhof.

WOLFGANG TÖCHTERLE ON AGRICULTURE AND TOURISM

Agriculture and tourism are among the main pillars of the regional economy in South Tyrol. For decades, they have been "closely intertwined and together shape a cultural landscape and the culinary offerings for which South Tyrol is known," explained IDM Marketing Director Wolfgang Töchterle to the audience at Brix 0.1. IDM South Tyrol – Alto Adige acts as a strategic link between business, tourism, and the South Tyrol brand.

For us, tourism is a shaper of living spaces. There are approximately 20,000 agricultural businesses in South Tyrol, along with around 14,000 accommodations and catering establishments. We must consider agriculture and tourism hand in hand. Only then can true value be created for the region.

Wolfgang Töchterle, IDM Südtirol

FOODPARC BY THE LAKE

While the marketer was still promoting regional cuisine, the two restaurant and head chefs constantly tempted guests with new delicacies: Burrata, beef tartare, asparagus salad with Bozner sauce, hummus, fried calamari, risotto with Amalfi lemon and shrimp, beef shoulder with Hollandaise sauce, and a Sacher slice filled the bowls and plates of the flying menu.

Philipp Fallmerayer and Ivo Messner have known each other since childhood. The two chefs have cooked together in Dubai and in Michelin-starred restaurants. Ten years ago, the city leased them the site, which included a dilapidated kiosk, for 30 years. The condition was to enhance the Lidopark gastronomically with a new building.

With its lakeside terrace, the establishment now serves as a restaurant, bar, café, and ice cream parlor all at once. In the open kitchen, regional products and homegrown herbs are prepared with international ingredients into seasonal menus right before the guests' eyes.