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Hotel Traubenheim****
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Sonnbichl´s Gourmet Cuisine – a culinary insider’s tip

No pleasure is temporary, because the impression it leaves is permanent (Goethe)

The dishes of our kitchen team have left remaining impressions for years. Our chef Roland Halbeisen, a passionate cook, conjures up delicacies at the highest level every evening with his team. He always endeavours to combine creative ideas with traditional South Tyrolean cuisine in a refined way and places a lot of value on fresh herbs from our herb garden, as well as the finest “local” ingredients from organic farmers.

The product and its unique flavour is important. It has to be pure and authentically. Sonnbichl’s delicacy cuisine impresses with simple, Mediterranean culinary art and touches on many years of experience, creativity full of fantasy, and joy for culinary delights.

Our guests experience a dance of joy of delights daily with a 5 course set menu and a Gala dinner once per week, the culinary 6 course menu and wine which goes with every course – always on Thursdays from 7:00pm. And if you were to take a look behind the scenes, our kitchen team is happy to have you for a short visit; perhaps you will receive an entirely personal tip which you can take with you back home.

Our chef recommends:
“Serve a maximum of 3 to 4 flavour components on a plate!”