Close Close
Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
Fermer fermer
The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
Close Close
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
Close Close
When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
Close Close
Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

Print this page Send this page to a friend

Hotel & Spa Rosa Alpina.

Restaurant and hotel in the mountains. Italy,San Cassiano in Badia (BZ), Dolomiti

Norbert Niederkofler

Hotel & Spa Rosa Alpina San Cassiano in Badia (BZ), Dolomiti I-39030

My parents owned a small hotel in the Alto Adige and I spent a lot of time in the kitchen. But I dreamed of travelling the world. I attended the Hotel Management School in Tegernsee, in Germany, and then I trained further in Italy and in starred restaurants in London, Zurich, Milan...
My most formative experiences were with Eckart Witzigmann in Munich and David Bouley in New-York. I learnt that perfection can be reached when you respect nature and the quality of the produce. You can’t make anything good without that.

At Rosa Alpina, with the Pizzinini family, we started with a pizzeria before we won stars: the first in 2001, the second in 2006. And that brought with it a considerable change in our clientele.

My cuisine follows a mountain, Italian tradition, with Austrian influences from the South Tyrol, and is simple and clear. We use techniques designed to respect the produce we use and get the best out of it without altering its true nature.

What was your most moving culinary experience?
Cooking a risotto in Nepal at 5,000 m. altitude which took 50 minutes! And an unforgettable meal in Catalonia at Santi Santamaria’s Can Fabes de Sant Celoni.

The most amusing kitchen incident you ever witnessed?
One time when we had trout on the menu, the commis chef gave the waiter a trout that was still alive... The customer was very impressed by how fresh the fish was!

Your best piece of advice for amateur chefs?
Always make sure that you are using the best quality produce and keep things simple, the simpler the better.

Check-in date

Central reservation office (United States)

1 800 735 2478

Calling from another country ? Click here