The kitchen philosophy of the Hotel Castel is modeled on that of our chef Gerhard Wieser. The 2-star chef has been with us at the hotel since 1992 and since opening in 2001 he has also been responsible for moments of pleasure in the Trenkerstube gourmet restaurant. Both there and in the Castel restaurant and with all the other culinary topics in the Hotel Castel, you benefit from Gerhard Wieser's personal philosophy, his dedication and his daily quest for perfection.
Gerhard Wieser is a passionate cook and an authentic South Tyrolean. Born in Brunico in 1968, he became the youngest chef in South Tyrol 25 years later. Since then he has perfected his art every day. For him, the truth is on the plate, the true and clear taste comes before the aesthetic presentation of the dishes. To develop this essential taste, he continuously experiments and improves his technique, revealing that he is a true tinkerer. Whether it's various and sophisticated cooking techniques, current gourmet trends or new ingredients. Gerhard Wieser never tires of perfecting his art.
But he knows exactly how to estimate the added value of each change. Because innovations that do not offer added value do not arrive in Gerhard Wieser's kitchen. Everything is subject to the general objective: to offer guests the best possible taste experience. And with a natural, simple and modern cuisine. Gerhard Wieser himself lives in a very conscious and healthy way, skiing and hiking are his hobbies. His dishes are equally light and digestible. You fill up. But never full. The quality of the food used is particularly important to him. He selects them personally and with the utmost care. Gerhard Wieser knows that eating also means responsibility: a lot of vegetables and wheat; Fish and meat only from reliable sources. Here he pays particular attention to the origin, custody and feeding of the animals.
Trenkerstube Restaurant
Address: Vicolo dei Castagni, 18, 39019
Phone: 0473 923693
Site:
https://www.hotel-castel.com/Location inserted by
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