DSTNCMP²⁶ DAY 2

May 6, 2026, BY WOLFGANG WEILER

Poetry Pop at Brix 0.1.

A powerful beat, a hard-hitting rhythm, and clear lyrics—for a short time, electric piano, poetry pop, and rap lyrics set the tone on the second night of DSTNCMP²⁶. Then, at the Lido restaurant Brix 0.1., conversation and lots of laughter once again dominated the soundscape. Like a sculpture, the perforated outer shell made of Corten steel arches over the glass-enclosed restaurant and the open kitchen. Large umbrellas on the lakeside terrace provided shelter from the rain.

The atmosphere is electric, and the conversations revolve around the day’s experiences, workshops, and discussions. The powerful, rhythm- and vocal-driven performance by“Bumtschak Welle” echoes through Brix 0.1 for about 30 minutes. After all, on the second evening of DestinationCamp, the focus is traditionally on casual socializing and sharing ideas.

HOSTs PRAISE THE WILLINGNESS TO CHANGE

In the morning, more than 220 participants took part in 16 engaging workshops and sessions to discuss strategy, leadership, sustainability, technology, the hospitality industry, and best practices. The The moderators gave an enthusiastic summary of the event.

Gesa Zötler: “Our sessions were marked by a lively atmosphere, loud laughter, and many creative minds who shared their ideas and experiences. Our participants had the courage to literally ‘try on new hats’ and explore ways of thinking that they were generally not fond of. I was—and still am—amazed by their openness, their creativity, and their wealth of experience.”

Bernd Reutemann: “It quickly became clear during the session: The people here are already doing a lot of things right—and yet they’re still open to learning from one another. Everyone shared their own best practices— honestly, concretely, and with heart. And in the end, no one left with just good ideas, but with a clear action step for their own daily lives. The mindset is right. The will to change is there. And this exchange shows once again: We don’t always have to reinvent everything. Sometimes it’s enough to learn from one another."

Marco Giraldo: "The discussion showed how important it is to take a more holistic view of tourism—that is, one that also considers quality of life, resources, and the impact on the region. When it came to the question of how collaboration might work in the future, a highlight was the discussion about who actually makes the decisions—even though they often sit at the negotiating table only indirectly."

Isabell Decker: "The future of leadership isn't female—it's diverse. Female leadership isn’t an alternative model, but rather proof that leadership improves when more perspectives take on responsibility."

IN THE AFTERNOON, FROM THE DENK EXPERIENCE SPACE

In the afternoon, the participants split up into two additional sessions at Duka and Durst, as well as guided tours of 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.

Experiences with transformation and innovations from the business and hospitality sectors are intended to expand the industry’s conceptual framework into a space for practical experience. Others learned about the synergy between agriculture and tourism at the 700-year-old Griesserhof.

WOLFGANG TÖCHTERLE ON AGRICULTURE AND TOURISM

Agriculture and tourism are among the cornerstones of the regional economy in South Tyrol. “For decades, they have been closely intertwined and together shape the 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 serves as a strategic link between the economy, tourism, and the South Tyrol brand.

For us, tourism shapes our living environment. There are about 20,000 farms in South Tyrol, as well as about 14,000 lodging and dining establishments. We must view agriculture and tourism as going hand in hand. Only in this way can we create real added value for the region.

Wolfgang Töchterle, IDM South Tyrol

FOODPARC BY THE LAKE

While the marketer was still promoting regional cuisine, the two restaurant owners and chefs were constantly enticing guests with new delicacies: Burrata, beef tartare, asparagus salad with Bolzano sauce, hummus, fried calamari, risotto with Amalfi lemon and shrimp, beef shoulder with hollandaise sauce, and a slice of Sacher cake filled the small bowls and platters of the Flying Menu.

Philipp Fallmerayer and Ivo Messner have known each other since childhood. The two chefs have worked together in Dubai and in Michelin-starred restaurants. Ten years ago, the city granted them a 30-year lease on the property, which included a dilapidated kiosk. The condition: to enhance the Lidopark with a new dining venue.

With its terrace overlooking the lake, the building now serves as a restaurant, bar, café, and ice cream parlor all in one. In the open kitchen, regional products and the restaurant’s own herbs are combined with international ingredients to create seasonal menus right before guests’ eyes.