What’s so fascinating about working as a restaurateur? It’s a pleasure acquainting people from all kinds of cultures with our cuisine and wines. Discussing and philosophising, discovering the variety and potential of South Tyrolean cuisine, testing and tasting, experiencing and enjoying…all this day after day with new people and new impressions.
What dish do you most often recommend to your guests? ”Schnalser Schöpsernes”, locally reared roast lamb with a glass of Lagrein.
What’s your own favorite dish? Schnalser Schöpsernes, of course, or roast chamois from our mountains.
What South Tyrolean specialty is the most popular ingredient in your restaurant kitchen? Our highlights are game caught by the Schnals hunters and fresh vegetables in season.
First mentioned in 1581, the former mountain farmhouse has been a stopping place since time immemorial and is now run by the fourth generation of the Raffeiner family. At the Oberraindlhof, old, traditional dishes and produce are served in modern combinations. Guests dine in rustic wooden parlours. Host and qualified sommelier Helmuth and his son Benjamin offer more than 400 different wines to accompany each dish.