The restaurant

Intimate spaces, minimal style, D'Annunzio's details

THE RESTAURANT

The restaurant was designed to heighten the way guests feel welcome. Chef Peter Brunel and his team of architects created an environment that reflects his home.  The restaurant is bright, hospitable and created as an open space without walls and doors, but a series of niches and nooks that create spaces for intimacy.

Each space is dedicated to a phase of the gastronomic experience: a room for apertifs, another for coffee and dessert and a main dining area for the meal. The effect gives a sense of familiarity, informality and warmth. The minimalistic appearance enables the accents of interest and color – manifested in the chef’s personal objects artistically placed around the restaurant – to exclusively capture guests’ attention. All details have been carefully selected to craft a look that reflects the chef and his interests. As Brunel is inspired by Italian poet Gabriele D’Annuzio’s concept of pleasure, he borrowed elements of D’Annuzio’s house, Il Vittoriale, to integrate into the atmosphere. These notes can be seen in the diamond pattern of the open kitchen, the velvet seats and marble shelves.


THE ROOMS

The “Gourmet” and “Dehors” rooms have garden views and are interspersed with small sitting rooms where guests can sip apertifs, coffee or brandy after dinner, as the turntable plays just the right tunes.


EXCLUSIVE EVENTS

It is possible to reserve the entire restaurant or one of the rooms (for a maximum of twenty guests, for the tasting menu) for private events.
 

The Maître

Maître d’ Christian Rainer welcomes his guests to the Peter Brunel Ristorante Gourmet with elegance and impeccable attention to detail.

Originally from Merano, his South Tyrolean background has given Rainer an outstanding understanding of the oenological and culinary fields the area is renowned for. He grew up between the wood-fired cooking stoves and wine barrels of his family’s hotel, the historic Goldenes Kreuz of Schnalstal. He studied at the Johanneum Episcopal Seminary in Dorf Tirol before starting his career at the five-star Grand Hotel Palace in Merano. He then went on to work in Germany and France as commis sommelier in the four-star Königshof in Munich and the five-star Auberge de I’Ill in IIIhausern. His outstanding managerial and interpersonal skills led him to become a maître d’. Since 2001 he has headed somellierie in a three-star Michelin restaurant St. Hubertus di Cassiano, the flagship of the Hotel Rosalpina.

He also devotes his time to consulting and judging various national competitions for restaurant and bar managers, such as the well-known “Emergente Sala”. He also continues to cultivate one of his greatest passions, wine. In 2015 he won the “Weinkulturepreis”, awarded by the Consorzio Vini Südtirol Wein.

His work as maître d’ has also been recognized for its excellence. In “Le Guide de l‘Espresso 20202” he was given the prestigious “Intrecci” award while at the multi-starred restaurant St. Hubertus. The great friendship and mutual esteem for each other has led Rainer and Chef Brunel to collaborate at the Peter Brunel Ristorante Gourmet on Lake Garda.