Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
Weekly closing: Gourmet restaurant: lunch and Tuesday all day. “Wine Bar & Grill”: open every day Annual closing: From April to mid-June, October and November.
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.
Italy
