Stories told through food, where authenticity meets creativity

Chef Roland Halbeisen has been cooking for guests at the Sonnbichl with joy and passion for 15 years. His dynamic, open and cordial nature is reflected in the new menu he creates every day: from the breakfast buffet with fresh juices and regional products, homemade egg dishes and jams to the gourmet dinner – every day tastes different here and wants to be savoured and experienced anew. And as food is something very personal, the kitchen team always endeavours to create culinary memories that not only nourish but also captivate the senses.

Natural, but creative, down-to-earth and yet smart: Roland Halbeisen and his team know how to conjure up a creative, varied mix of traditional and modern Mediterranean cuisine and win the hearts of their guests.

"The result is South Tyrolean cuisine that is light and authentic and at the same time open to new culinary interpretations. We always use seasonal and high-quality ingredients. We use whatever nature and our own herb garden have to offer," explains the head chef.

In our kitchen, variety orchestrates a symphony of flavours, but it's the abundance of creativity that truly fuels our chef's passion. Drawing inspiration not only from travels and professional development but also from the vibrant collaboration with our diverse kitchen team. Each member of our team contributes their unique strengths to our creative cuisine—this is Roland Halbeisen's recipe for both the joy of the craft and the culinary delights we serve.