Gerhard Wieser’s cuisine of the restaurant
Castel finedining is a natural one with alpine and Mediterranean hints that really brings out the flavour of the ingredients. Only the best products are used, not only as far as quality and freshness are concerned, but with an eye on their environmental sustainability and ethics as well. Organic and regional products are always used if appropriated. So, this is a cuisine of the land based on local ingredients, where the unmistakable sheer taste of the plate stands above its presentation.
The
"Zum Löwen" inn was mentioned already in 1405 and today is one of the most celebrated restaurants in this area.
Anna Matscher is a passionate chef who has turned a hobby into a profession, convincing her husband Alois, once a banker, to switch to gastronomy: he is now the home sommelier. Anna pays great attention to local products and proposes a reinterpretation of classic local dishes in a light and modern way.
The
Kuppelrain restaurant is a second generation family team working in Val Venosta.
Jörg Trafoier flanks his son Kevin, a talented chef who refines the typical dishes of his valley with an international touch. The daughter Nathalie is an enthusiast pastry chef who creates superb pralines and desserts. Giulya, the younger one in the family, helps everyone. In 2022 Sonya, the mother, has been nominated best Italian sommelier from the Michelin Guide.