Hotel Castel: 6 Questions for Host Daniel Dobitsch

The Dobitsch family took over the Hotel Castel in Dorf Tirol in 2001. Today, the five-star hotel of the Northern Italians-by-choice stands for heartfelt luxury and top-class cuisine. We spoke to junior manager Daniel Dobitsch.

Falstaff TRAVEL: Mr. Dobitsch, you run Hotel Castel together with your wife and your mother. But you’re not a typical hotelier family, are you?

Daniel Dobitsch: As a family, we spent over 15 summers at Hotel Castel as guests. My mother had always dreamed of running her own hotel someday. When the question of succession came up at Hotel Castel, she saw her opportunity and took it. I joined 15 years ago. As a family, we couldn’t imagine a more beautiful place to work together or a more fulfilling purpose in life. We’re now heading into our 25th season, and we’ll be celebrating in style next year—with plenty of special offers for our guests.

What makes a family-run hotel so special?
Personally, I prefer owner-operated hotels myself—they have soul, character, and a unique charm. Our guests feel the same way: they can sense the energy, dedication, and passion we put into running our hotel.

Cuisine plays a major role at your hotel. But when it comes to food, Northern Italy is already pretty well known. What sets your two-star in-house restaurant, Castel Fine Dining, apart?
It’s true—eating poorly in Northern Italy is nearly impossible. But there are only a handful of chefs who bring out the authentic flavors of the region and its local ingredients as purely as our head chef, Gerhard Wieser. The restaurant has just five tables, which creates a truly special atmosphere. Guests enjoy a breathtaking view over the Merano Valley and the surrounding 3,000-meter peaks—during summer, even with the glass walls open, bringing nature right into the dining room.

Do you also offer more casual dining options?
Our two-star restaurant is definitely our culinary flagship, but our relaxed à la carte restaurant is no less impressive. Both are served by the same kitchen and the same passionate team. The standard is on par with a Michelin-starred restaurant, but the concept is more rooted in honest, market-fresh cuisine with a down-to-earth approach.

Your head chef, Gerhard Wieser, has selected two recipes for our readers to try at home: char and basil ravioli. Why these two dishes in particular?
His cuisine captures the essence of Northern Italy—it’s a blend of Mediterranean and Alpine influences. These two dishes perfectly reflect that balance.

What hiking opportunities are there around the hotel?
From the hotel, guests can step right onto the Algunder Waalweg, one of Northern Italy’s most scenic panoramic trails. Another route, the Kuenser Waalweg, is the oldest of its kind in the region. It follows historic irrigation channels that are still used today to water local orchards and vineyards, offering stunning views of the surrounding mountain landscape—a true nature experience just outside the hotel doors.