Kuppelrain

The many positive adjectives that can be used to describe the Trafoier family can be summed up by simply saying that they are unique! Their individual talents come together in the natural and engaging welcome they offer guests, demonstrating a warmth and professionalism that is typical of the Kuppelrain experience. Chef Kevin, who is as skilful as his father Jorg (now front of house), demonstrates precise, excellent techniques in his search for comforting and appealing flavours that bring out the full flavour of his ingredients with no frills or unnecessary fuss. Local produce takes pride of place, such as fruit and vegetables from the restaurant’s own kitchen garden, and meat and fish from the region. The desserts, as well as the imaginative pralines, are made by daughter Natalie. Wine-enthusiasts will also be in their element here, thanks to the excellent wine list (including a fine selection by the glass, as well as magnums and 3-litre double magnums) which is overseen by talented Sonya (the winner of the 2022 Michelin Sommelier Award!), who creates unique wine pairings. Bistro service only at lunchtime.

One Michelin Star Since 2001

• Kuppelrain's gourmet restaurant has been awarded 1 Michelin star continuously since 2001, reflecting long-standing top-tier dining.

Daily Creative Break

• The kitchen observes a daily creative break from 16:00 to 18:00, a unique practice that shapes the dining experience and menus.

Social & Sustainability Initiatives

• The restaurant participates in social and sustainability projects such as Progetto Africa, Green Chefs, and Ristoranti contro la fame, showing a commitment beyond gastronomy.

Signature Ingredients

• Local mountain herbs and aromatics from the South Tyrolean valley: Sourced from the surrounding mountains and valley to deliver bright, contrasting notes that reflect the landscape; they form a core part of dishes and support the Mediterranean-influenced cooking style.
• Nearby organic vegetables and seasonal produce: Primarily from producers in the immediate vicinity; emphasizes freshness, sustainability, and short supply chains.
• Speck (local cured meat): A Tyrolean specialty often used as a starter or flavor accent, representing regional terroir and the craft of local producers.
• Salted butter and house-made bread: Signature accompaniments that showcase craft and quality; butter is salted by hand and bread is baked in-house to complement courses.
• Pralines and handmade chocolates: Desserts and confections handcrafted in-house, highlighting the restaurant’s emphasis on artisanal sweets and finish to the meal.