The house
on Plaz Grond

I feel a renewed sense of fulfillment every time the Chasa fills with laughter, stories, warmth and life. The Chasa Chalavaina is not an ordinary hotel – it is a place that breaths stories, leaves room for silence, and shares joy. For me, above all, it is a promise to shape each day with attention, openness, and respect.

Cooking with what is available. Nature offers a cornucopia of vegetables and fruits all year round. The South Tyrolean follows a nose-to-tail approach, using every part of the calf supplied by organic farmer Isidor Sepp. Herbs and chives are a must in Oliver's kitchen. He also loves to make pasta, traditional Schlutzkrapfen, and pastries with apricots and apples from scratch.
And yes, what Oliver puts on the plate tastes delicious.

 

Miriam has come to know and love the hotel industry and all its facets from the ground up. At the Merano Hotel Management School, the native of Glurns (the smallest town in South Tyrol) acquired the knowledge she needs to welcome guests with vigour and enthusiasm. Satisfied guests make Miriam happy. When she is not at the reception desk, she can be found in the kitchen; Miriam loves nothing more than preparing finger food.

 

Monika is energetic and experienced in our dining room, ensuring that food and drinks are served perfectly. She also loves it when our guests enjoy the food prepared by her partner Oliver and have a good time here.

 

Clean and fresh, please. Priska and Silvia meticulously and passionately do everything they can to keep the Chasa Chalavaina, with its 18 guest rooms, the dining room, and the garden, spotless.

 

Early in the morning, they quietly bustle about the kitchen. They slice bread, open jars of jam, and arrange the meats and the cheese.
The scent of coffee wafts through the house.

 

Doris worked in the restaurant for three years and now tends to the lush garden. She supports the team with the cooking, the laundry, or housekeeping whenever needed.

 

Her heart beats for spotless bed linens and tablecloths. The scent of freshly washed towels dried in the fresh air is another one of Hotel Chalavaina's hallmarks.

 

In the kitchen, quick hands and good teamwork are essential. Andreas takes care of plate after plate and all the tools Oliver needs.