Off-Season
04 May – 16 July 2026
We are also happy to assist you by phone during the off-season.
+43 (0)5444 600
Monday – Thursday
08:00 am – 12:00 pm
01:00 pm – 04:00 pm
Friday
08:00 am – 12:00 pm
Alongside the great classics, there are also exceptionally rare vintages to be found. With great passion and extensive expertise, hosts Johann and Alexander von der Thannen have built a collection at Ischgl that immediately captivates both curious connoisseurs and true wine experts alike.
A glimpse behind the scenes of the wine cellar is just as fascinating as the enjoyment of the wine itself. Over a good glass of red wine, stories from the captivating world of wine flow naturally. Yet, it’s not only the well-known names that can be found in the Trofana Royal wine cellar. Excellent relationships are also essential for acquiring rare wines.
“For example,” explains Johann von der Thannen, “for years not a single bottle of Romanée-Conti was opened, and then, within one week, we suddenly needed six bottles of it. Normally, you’re lucky to receive just one bottle per year – but we managed to fulfill all of our guests’ wishes.”
Immerse yourself in a world of pure indulgence. Chef Sommelier Christian Zögernitz will guide you through a carefully curated wine selection featuring exceptional bottles from Austria, Germany, Italy, Spain, France, and the New World. Each bottle is opened at precisely the right moment, and every drop is a highlight.
Here, amidst refined wine culture and the exquisite cuisine of star chef Martin Sieberer, every sip becomes an experience that will linger in both palate and heart for a long time.
Award: Best Sommelier in Tyrol, Falstaff 2024
to the Falstaff article
Yes and no. For me, the perfect wine is not defined by a particular variety or label. Where I drink it, with whom and for what occasion are factors that determine the right choice. Even the time of day and season play a role. If I consider all these factors, I find it easy to reach for the perfect wine.
Expert knowledge and passion for wine are prerequisites. But it also takes a combination of skills to recognise nuances of taste and to combine them correctly. The most important thing, however, is to listen to the guest and respond to his wishes.
In the early 1990s, at the beginning of my sommelier career, I had a half-hour sales conversation in English. The customer eventually purchased a Magnum 75 Château Latour, tasted it briefly, and then gifted me the rest. The twist: the customer turned out to be the CEO of Château Latour — which I didn’t know at the time. It taught me a valuable lesson: to speak only about what I know from personal experience or can back up with verified facts. Guests can sense that – and it builds trust in my recommendations.
For me, wine is the embodiment of culture. It brings people together and offers them precious moments of enjoyment. Many long-lasting friendships are built on a shared love for a good glass of wine. What could be more beautiful than creating and nurturing that bond?
I make sure to offer a wide and balanced selection, maintain long-standing partnerships, and always stay in tune with current trends. The price-performance ratio of the wines must also be right. I place great importance on the regular training of my team — in collaboration with industry colleagues, winemakers, and other experts.
Both present their own challenges — and the variety is what keeps things interesting. Our regular guests know that we are highly trained and enjoy being advised again and again. In recent years, I’ve noticed that guests are bringing more and more wine knowledge with them. Some even use wine apps, but the personal exchange with me and the five to six certified sommeliers is still highly valued.