The passion of a family that has been dedicated to the genuine pleasure of hospitality for more than 50 years in a 5-star resort overlooking the majestic UNESCO World Heritage Dolomites.
History, design and hospitality: the new face of the Granbaita Dolomites
In a prime location in the heart of Selva di Val Gardena, an important ski and hiking hub in Trentino-South Tyrol, the Granbaita Dolomites was born from the dreams and commitment of the Perathoner - Puntscher family, who opened it in 1961.
In 2019, the hotel underwent a thorough renovation, and in 2024 new work was carried out that transformed the oldest part of the building, adding 21 new rooms and suites with an oak interior design, bringing the total to 56 rooms.
The Granbaita today represents a modern synthesis of South Tyrolean hospitality, offering spacious and bright spaces finished with care and extreme attention to detail. Clean lines of wood, glass, and stone evoke the Dolomites visible through large windows, while fireplaces and warm, natural fabrics create a cozy, homey atmosphere.
The project, overseen by architect Rudolf Perathoner, best interpreted the owners' vision, combining modernity and history through a careful study of forms and a refined selection of materials. This work was honored in 2020 by the National Institute of Architecture with the Willis Towers Watson In/Architecture Award, recognizing the complex process that involved all aspects of the production chain.
There is an authentic atmosphere inside the hotel, where every guest is welcomed as at home. Carmen and Raphael, along with their children Marco, Alexander and Anna, take care of every detail to ensure a level stay, knowing that even the smallest detail can turn a vacation into a pleasant memory.
Wellness rituals and alpine nature: the unique experience of Savinela SPA
The Savinela SPA, named after a rare and delicate flower from nearby Vallunga, is inspired by alpine nature in its treatments and products, perfect for regaining energy and maximizing the benefits of walking and exercise in the unique scenery of the Dolomites. With more than 2,000 square meters dedicated to wellness, the SPA offers an exclusive journey that enhances the beneficial properties of the natural elements of the Dolomites. The wood and stone environments recall South Tyrolean traditions, while the treatments are based on ancient Alpine wisdom.
An additional element of well-being is the water revitalized according to the GRANDER method, which amplifies its natural properties: the centerpiece is the large pool heated to 32°C, which creates a harmonious continuum between the indoor pool and the scenic outdoor pool, enhanced by both indoor and outdoor whirlpools. The spa also offers a Finnish sauna, an aromatic steam bath, a snow shower, a salt oasis with grotto and pool, a hay sauna, and private saunas for those who desire more intimacy. These spaces are ideal for purifying the body, eliminating toxins and strengthening the immune system.
The spacious garden adjacent to the SPA, perfect for relaxing and sunbathing, is also the ideal place for yoga and Pilates sessions with views of the Dolomites. Among the many treatments offered to recharge your energy, one in particular embodies the Savinela SPA philosophy: the Traditional Arnica Ritual, which includes a rose bath, a hay peeling, a massage with arnica oils, and a relaxing final moment accompanied by honey cookies.
Granbaita Cuisine: a healthy journey into taste
Wellness and taste also meet at the table, where guests can embark on a delicious journey through the delicacies of traditional South Tyrolean cuisine, emphasizing authentic flavors and the freshness of local raw materials, often supplied by small producers. Alongside these regional dishes, one can explore refined creations of Mediterranean and international cuisine, with à la carte choices from a rich selection of some forty courses. Alternatively, you can opt for the daily changing Menu of the Day, designed by the talented Executive Chef Andrea Moccia.
Between South Tyrolean, Italian and international influences, each guest has the opportunity to compose his or her own dinner, making each meal an ever-changing and stimulating experience. For those who wish to follow a lighter diet, the Vital Menu offers tasty but low-calorie options, ideal for maintaining an active, detox diet without sacrificing the pleasure of taste.
The wine cellar and mixology bar
The Gourmet pairing with wine pairing is entrusted to the expert sommeliers, who offer a list of fine wines selected from the hotel's rich wine cellar, which boasts more than 500 labels, including South Tyrolean and Trentino excellences and wines from renowned Italian and international companies, stored between the ancient stone cellar and the modern glass open cellar.
There is also a space at Granbaita celebrating the art and science of mixology entrusted to barman Gianpaolo La Franca, who can boast a wide variety of more than 650 bottles, each carefully selected from the world's best distillers. Rarities such as collectible whiskies, rums and other spirits from all over the world find a home here, with a focus on all the production from the local and the area overlooking the Dolomites.
The Granbaita Gourmet Restaurant
Chef Andrea Moccia, who has been leading the hotel's kitchen since 2011, is also the creator of the refined Granbaita Gourmet restaurant's offering, one of Val Gardena's most exclusive addresses for sophisticated dining. Also open to those not staying at the hotel, the restaurant offers an intimate and cozy atmosphere, with 7 tables, stylish details and large windows creating an elegant ambiance. Moccia and his team offer a culinary journey with creative flicks on every course, combining innovation and modern reinterpretation of traditional local flavors.
Guests can choose from the à la carte Menu, the Gherdeina Tasting Menu (5 courses), the Dolomites Menu (6 courses) or, as in our case, be surprised by the “ A Sorpresa ” Menu, a symphony of flavors at the Chef's free hand. Our journey begins with an appetizer served on different levels thanks to numerous types of scenic supports, both to the eye and then to the taste. The colors, geometries, and flavors sway between the delicacy of fish and the elegance of local herbs and ingredients.
We then moved between increasingly intriguing textures and flavors to the white soy plated langoustine, garden salad, rose sauce, turnip and root, pine pesto and zucchini scapece. One of the real stars of the evening was undoubtedly the MOLD. We are talking about a signature dish, composed of 99% South Tyrolean ingredients. It is a risotto that features a cream of fermented hazelnuts and apricot on the base with a South Tyrolean rice that is prepared with chanterelle mushrooms; on top there is brewer's yeast powder, dried Japanese Enoki mushrooms and dried lichen that are specially harvested from Mount Pana during the summer season.
A second course that really impressed us with the complexity, tenderness, and juiciness of the meat was a filet of Canadian bison with homemade BBQ sauce, served with a carrot and ginger puree, accompanied by a tartlet with walnut cream and carrot ketchup, soufflé potatoes, and an additional potato that is first vacuum-cooked at a low temperature then fried with paprika.
The dinner ended with a series of excellent desserts, with also a small selection of mignardises by Pastry chef Anita Vicchio, Chef Moccia's wife. The finale was a sweet whisper, managing to close this journey of taste and the entire stay made of warm hospitality.
Contact
Hotel Granbaita Dolomites
S.da Nives, 11, 39048 Selva di Val Gardena BZ
Phone: 0471 795210
