At the Trenkerstube, enjoyment is emphasised. Since 1992, Gerhard Wieser has been responsible for the ultimate culinary moments at Hotel Castel. This continuity has paid off, with the restaurant receiving multiple recognitions – including two stars from the Michelin Guide and four toques from Gault Millau.

Together with restaurant manager Simon Oberhofer and a well-rehearsed team in kitchen and service, Wieser enchants his guests every evening and has made a name for himself far beyond South Tyrol’s borders.

At the Trenkerstube, the focus is always on the guest. Experience a unique evening of which you will long have positive memories!

Along with his team, Gerhard Wieser turns the best, fresh ingredients – many of them from the region – into very special culinary experiences. For this, over many years he has developed a network of producers and suppliers that he can now count on every day to enthuse his guests.

Gerhard Wieser is a passionate chef and a dyed-in-the-wool South Tyrolean. Born in Bruneck in 1968, 25 years later he became South Tyrol’s youngest chef. Since then, he has refined his art day by day.

To him, the truth lies on the plate; the true, clear taste stands before the aesthetic presentation of the dishes. To develop this essential taste, he experiments with and improves his technique uninterruptedly, thus revealing that he is a true tinkerer. Whether varied, sophisticated cooking techniques, current gourmet trends or new ingredients, Gerhard Wieser never gets tired of refining his art.

If possible, please arrive before 9 pm.

A reservation is required.

Special menus are offered for groups of 6 persons or more.