COCUN (“bottle cork” in ladino): The name itself embodies the soul of this wine-cellar restaurant.
And what a wine cellar it is too, with over 1900 labels, 24,000 bottles from every corner of the world and, owing to our unfailing search for the best wines that can be found, an annual inventory ratio that borders on 35%.
COCUN is a dream brought to life by Jan Clemens, fourth generation member of the Wieser family, who has transformed the wine cellar of the family’s Ciasa Salares hotel into a charismatic, captivating,
top-class restaurant. The spirit and soul of the restaurant is his deep bond with his homeland and the Ladino traditions, given wing by his extensive understanding of biodynamic philosophy, all-round experience in global excellence, and an open ear for his customers’ wishes. The result is a vibrant, easy-going venue with the highest of standards, and a place where you can embark on a journey through time and space.
A journey through time in that, as Jan Clemens says, “Here you can travel back in time to 1985, the year that my father Stefan’s long-yearned for cellar was founded."
COCUN has two younger siblings, equally vibrant and ready to impress.
Their names are NIDA and NODLA (“buttermilk” and “hazelnut” in ladino), offering a selection of cheeses and a delightful chocolate experience, respectively.
COCUN actually has a third sibling too, who invites you to round off every evening to perfection: The “Liquid Spirit” room. And if you want to know where it is, there’s only one way to find out: get yourself to COCUN, search around, and follow the lyrics of Gregory Porter: Clap your hands.
At Ciasa Salares, everything is ready. Let’s raise our glasses to COCUN!
Opening hours: From 6 pm;
Wine tastings at 6 pm upon reservation.
Kitchen from 7.30 pm to 9.30 pm.
Fondue menu upon request
Day Off: on Wednesday
