The Kuppelrain is surrounded by trees and bushes and lies precisely in the vicinity of the small and pleasant Castelbello station, which was recently remodelled.
Our tried and tested team comprises our chef, Jörg Trafoier and our sommelier, Sonya. Ever since spring 2013 Jörg's son Kevin Trafoier has been working alongside his father at the stove and he has brought with him his own style to expand and develop the range of creative dishes offered by our restaurant.
For some time, also daughter Natalie Trafoier has been fully engaged in the family business. As a certified patissier she can perfectly contribute to the offer in our Bistrot.
"The chef’s and the owner Jörg Trafoier’s philosophy can be summarised in a few words: to continuously re-interpret great cuisine, with the best local products and develop creative dishes, while maintaining the pure and uncontaminated taste of the ingredients."
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.
New, the Jörgen Hof Barn in Coldrano
Good food and drinks from the Kuppelrain cuisine in a rural ambience for groups from about 30 to 75 people.
As everyone knows, most products that we use in our kitchen are home-made.However, if we know others can do this better than us, we are of course always glad to receive their support.