The story
Cocun means “cork” in Ladin, and this intimate restaurant tucked inside the Ciasa Salares hotel lives up to its name: a place to uncork curiosity. Chef Paul Halmagean leads a kitchen that values raw ingredient quality above all else, letting the story of each product speak without unnecessary embellishment. The cuisine is contemporary Italian with influences from around the world, reflecting the same global outlook found in the wine cellar.
The wine list is as adventurous as the menu. Jan Clemens guides guests through tastings held daily at 18:00 (except Wednesdays), exploring six wines from Alto Adige, biodynamic producers, or Italian regions – each paired with small snacks. For a deeper dive, a supplement adds a cheese selection to complement the pours. The restaurant’s philosophy is summed up by its own motto: “Beviamo UVA, cuciniamo TERRA, serviamo STORIE” – we drink grapes, cook earth, serve stories.
Beyond the dining room, two dedicated spaces elevate the experience. The Nida Cheese Room showcases over 60 raw-milk cheeses from Italy and beyond, arranged by color, texture, and aroma, with wine pairings tailored to each selection. The Nodla Chocolate Room is a sensory journey through more than 120 types of cacao, enveloping guests in rich scent and psychedelic soundscapes.
On request, the restaurant offers fondue experiences – either Fondue Chinoise with three meats and five house-made sauces, or Fondue di Fontina with traditional accompaniments like polenta, pickles, and cured meats. Both require advance booking and are available for groups of two to seven.
Michelin has recognised Cocun Cellar Restaurant with a Recommended distinction, confirming what regulars already know: this is a place where careful sourcing, global curiosity, and genuine hospitality meet.
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