Sensibility and authenticity in the kitchen
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Oberraindl’s Cuisine Good food finely prepared

The heart of Oberraindlhof is its kitchen. Here, chef Günter Veith and his team continuously conjure culinary magic for our guests. Helmuth’s fine South Tyrolean cuisine combines old traditional recipes with modern Italian and Mediterranean influences, with a cooking philosophy that can best be described as high-quality, refined, and yet simple.

The use of regional products is the key. Günter prefers to cook with products from the Schnalstal Valley. High quality foods — the best local lamb meat, well-aged organic Oberniederhof cheese or fresh local apple juice — are the starting points for special culinary delights.

Head cook Günter

„My team and I try to present dishes which are made from the best regional products, and which don’t follow the latest trends. They have to be suitable for Oberraindlhof: simple, high-quality, down-to-earth yet with a modern, bold spirit.“

Half board with sweet afternoon snack

At Oberraindlhof, the day begins with a healthy and hearty breakfast buffet. With regional products: free-range eggs, Oberraindlhof prosecco, organic milk from South Tyrol, fresh bread from the Schnalstal Valley bakery and much more; daily fresh breakfast dishes a la carte. After a day of fun we serve a small sweet afternoon snack at our romantic parlours. In the evening your dinner of choice awaits you with meat, fish or vegetarian dishes including daily salad.

Eating happily means eating better

Food simply tastes better in our homey parlour or out on the rustic veranda, in an intimate atmosphere enhanced by warm light and our love for detail. Our team will ensure that you are given only the best. This means we avoid mass-produced products. We place great value on authenticity and genuine honesty.

Wine lovers will enjoy talking with our senior and junior chefs; both are qualified sommeliers. Their carefully selected wine list will provide the right wine for every preference.

Flavourful and of high quality

In 2014 our kitchen was awarded a toque in the renowned Gault&Millau gourmet guide. Since 2014 we have also been part of the „Südtiroler Gasthaus“ initiative.

To eat is a necessity, but to eat intelligently is an art
(Franois VI. Duc de La Rochefoucauld)


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