iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroiconBubbleSingleiconBubbleSpeechiconCalendariconCalendarCheckiconCheficonConciergeiconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNewsletter iconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperience

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

Discover all our Chefs
Relais & Châteaux Chef

Enzo Bellia

Chef - Relais & Châteaux

Enzo Bellia
Castel Fragsburg
Member Relais & Châteaux from 2006
Fragsburg Street 3
39012 Merano


Castel Fragsburg

2 rooms: 352-396 EUR s.i.
18 suites: 386-700 EUR s.i.


Castel Fragsburg

Menus 90-160 EUR s.i.

For your information: 1 EUR = 1.22 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included


Surrounded by the stunning mountain scenery of South Tyrol, our young Sicilian head chef Enzo Bellia creates hearty gourmet cuisine on the highest niveau. He has proven his talent working with the 3 Michelin star chefs Gualtiero Marchesi and Massimiliano Alajmo, the very best in Italy.
Years of experience in the South Tyrolean Alps combined with the culinary treasures from his South Italian origin characterize his unmistakable style, a rare fusion of the Alpine and the Mediterranean. His compositions combine the familiar with the unexpected in a manner that is as passionate as it is graceful, beguiling even the most seasoned palates. He has always had a deep respect and love for the ingredients and he also strongly believes that a chef should love the raw material and respect its simplicity, because it is already perfect.

Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges