Open from 17/06/2025
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  • Chef Beniamino Trezza at work

A passion for gourmet cuisine

May we introduce: Our chef Beniamino Trezza

I was born in 1993 in the small town of Cava de' Tirreni (province of Salerno). The mild Mediterranean climate, Mount Vesuvius and my Etruscan ancestors have always influenced and characterised my passion for the cuisine of our region. My parents, who run a small restaurant, have also contributed significantly to my love of cooking. Local herbs and vegetables from our garden are still an essential part of my passion today. I also love autochthonous and original products more than anything. 
 
Our chef is inspired by the region and the seasons to bring you incomparable flavour experiences.
A highlight for the eyes, palate and body
  • A chef is piping ricotta filling into fresh pasta using a pastry bag
  • A chef hand-shapes fresh stuffed pasta on a floured work surface.
  • A chef is presenting fresh, handmade, uncooked Schlutzkrapfen, a type of South Tyrolean ravioli
A highlight for the eyes, palate and body
The call of the mountains was stronger than that of the sea - that's why I chose South Tyrol. After several seasons in 4-star restaurants, I was able to work with top chefs such as H. Schneider, T. Falser and E. Bartolini. I have been part of the GRANVARA® Relais & SPA Hotel since 2019 and have been leading a team of ten chefs since 2022. Together, we want to surpass ourselves every day and create new flavour experiences with regional products and a touch of international esprit - with passion, creativity and respect for the products used. 
 
Creativity that you can taste
Beniamino Trezza
  • Our kitchen crew
    Passion in the kitchen unites us
    Our kitchen crew lives culinary excellence with joy and dedication.
    Our kitchen crew
  • A sommelier swirls a glass of white wine.
    Enjoyment by the glass meets design
    Elegant lounge atmosphere for relaxed evenings with the best wines
    GRANVARA® Wine Lounge