Restaurant Kuppelrain   

In the constant hope that our guests will appreciate it, as we do, we would like our hotel to be a “place of refuge for the spirit”, where they feel welcome and have the sensation of being able to stay and simply enjoy their well being, with fine food and excellent drinks.

Our liberty style hotel, the Kuppelrain, was already a beautiful hotel with fine cuisine at the turn of the century, during the age of the Hapsburgs, when it was built. Our whole family has been involved in managing the structure since 1988 and it is a job that gives us a great deal of joy.

If it is true, that good cuisine is an image of the land, then this is certainly true of Kuppelrain. Our cuisine takes its individuality from the character of the Venosta Valley, the unexpected, the genuine, but mainly also the brave glaze into the distance. Jörg Trafoier's recipes include the unmistakable fragrances of the valley, they combine them into culinary creations and refine them with the longing for countries afar as well as a pinch of risk. Since the very start, our cuisine has focused on high-quality regional nature products. This is also mirrored in our menu with a tempting selection of fresh products during all seasons: the unmistakable Val Venosta asparagus, the flowers of summer combined in an artistic way, lamb from high-alpine pastures, and autumn fruit in wonderful variations. Always prepared with great respect of the individual flavour, which is accompanied and enhanced by selected herbs and pure spices. Genuine and original: Bacon&Sausage&SmokedMeat&Bread – as it is supposed to be. In addition, there are also always the aromas and fragrances of distant countries and the ocean; for brave, surprising compositions with a refined taste. You taste and feel what you eat and touch.

Spring Summer Autumn Winter

Kitchen
Every season, we gather herbs, flowers, bramble rose, nuts, absinthe and various fruit ripened in the sun, which we process and preserve with joy, following the recipes handed down by our grandmothers and mothers, to propose them to our guests at breakfast. Or we use our “harvest” to prepare our dishes. If possible, everything is biological, of course.