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The South Tyrolean gourmet hotel in direct connection with nature

The roots of our gourmet cuisine

In the kitchen of our gourmet hotel, the head chef is none other than the owner himself.

 

If you are already familiar with our culinary philosophy, you will know that Hannes Rainer spent a large part of his childhood in the hotel's own Ontrattalm dairy hut and therefore has a very special bond with nature. For this reason, appreciation of nature itself and sustainability have a high priority in the kitchen at the Naturhotel Rainer. Exactly how our parents and grandparents, who experienced these values at first hand, taught us.

 

Working on the farm, on the alpine summer pasture, managing crops - yes, even growing our own grain! These and many other activities are at one with our gourmet hotel here in beautiful South Tyrol. And that is exactly how we want to keep on going. That is why we passionately use the products of our farm in our natural gourmet cuisine.

Hannes' path to becoming a gourmet hotel chef

Once a shepherd and dairyman in the alpine pastures, Hannes Rainer is now one of the best gourmet chefs in Valle Isarco. One day Pauli, chef of what was then still called 'Hotel Rainer', said: “let's send Hannes to the Pichler restaurant, he'll be fine.” It was the first Michelin-star restaurant in South Tyrol.

 

Hannes did his apprenticeship at the Romantikhotel Staffler in Valle Isarco and at the Hotel Sonklarhof in Val Ridanna. He then cooked at the 4-star wellness hotel Burggräflerhof in Merano and honed his culinary skills abroad, working with, among others, the renowned Michelin-star chef Christian Jürgens (Bavaria, Germany), who has received major awards from the Michelin Guide, the Schlemmer Atlas, the Gault Millau Guide and the specialist magazine Feinschmecker.

 

Hannes also completed a hotel management course at the Kaiserhof hotel management school in Merano.

Today: Gastronomic co-creation with nature

Based on all his knowledge and what he learnt as a boy on the alpine pastures, Hannes has since developed his own style of cooking. In our gourmet hotel, he loves cooking with nature and is always creating new dishes. His favourite ingredients are sprouts, lichens and fermented vegetables.

 

The resulting creations are then served on home-made clay plates. Sustainability? Yes, that's the word.