The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Tradition/Innovation
Trentino Alto Adige

Kuppelrain

ChefUnder30

The food recalls the standards of the great cuisine of Central Europe, and the menus – Alps&Tradition and Creative&Mediterranean – are two of the best interpretations Alto Adige could offer. Some ingredients never leave the menu: the goose liver, for example, one of Jörg’s passions which we tried with some amazing apricots from the house maso; or the char with speck pop-corn, a home staple, peas and radishes.

Don’t leave without tasting the Tortelli stuffed with sweet potatoes, mountain-pasture cheeses fondue and black truffle. Mamma Sonja will recommend some good wines to pair. 

Stefano Zambon
Stefano Zambon

cresciuto a pane e Inter, eno-gastro-turista per lavoro e per passione. HR manager pentito, nel 2018 corona il suo sogno aprendo Maso Zambo, agri-lodge in Valsassina con "ristorante gastronomico di campagna"

Chef

Kevin Trafoier

Sous-chef
Jörg Trafoier
Pastry-chef
Nathalie Trafoier
Maître
Sonja Egger
Sommelier
Sonja Egger

Contacts

+390473624103
via Stazione, 16
39020 - Castelbello (Bolzano)
TAKE ME THERE
Closed
domenica e lunedì
Holidays
28 gennaio-6 marzo
Credit cards
no American Express e Diners
Tasting menu
95, 105 e 120 euro
Starter
21 euro
First course
20 euro
Main course
35 euro
Dessert
16 euro

Ristorante con camere