"Child friendly" Restaurants in Bolzano
At lofty heights, you can discover new gastronomic worlds that go beyond cloud nine. The "From Mountain to Table" principle ensures that the authentic taste of Alpine dishes is brought to your plate. This results in delicacies such as pork belly with kimchi sauce.
Head chef Werner Seidner has been a fixture in the kitchen for over 35 years and has become indispensable. His style combines regional ingredients with Mediterranean flavours. The beefsteak tartare, prepared at the table and served with focaccia and salted butter, is a special experience.
Manuel Ebner draws his inspiration from the herb garden and combines unusual cooking methods with the intense, natural flavours of wild herbs. These not only flow skillfully into his dishes - they even become the main ingredient in salads or soups.
The history of the castle is creatively reinterpreted here. The surprise menu, optionally with fish, offers a gastronomic journey through the region. You can also experience historical and modern influences à la carte - from suckling pig roast to Tom Kha Gai.
Renowned chef Theodor Falser consistently uses unprocessed, natural organic ingredients. Only when the basis is right does he turn his attention to the elaborate preparation. He appeals to all tastes. With a preference for miso, he brings a lot of umami to his dishes.
Modern design meets history in the 12 luxurious suites of this historic hotel. The upscale cuisine nevertheless remains down-to-earth. Chef Tomek Kinder, a master of his trade, conjures up fascinating gourmet menus with great attention to detail - exclusively for just eight tables.
Sustainability is a real concern here, not just a show. This philosophy also extends to the cuisine: Maria Theresia Lutz skillfully showcases and creatively processes produce from her own farm, the garden or local farms.
In harmony with nature, regional and seasonal products find their way into the kitchen. The result is South Tyrolean restaurant cuisine with a modern twist. Veal head carpaccio, nettle dumplings or juicy, spicy goulash from South Tyrolean beef always delight in a special way.
In the family business, the good soul and hostess Sylvia Mayr personally looks after the well-being of the guests. The tried and tested family recipes such as sour veal head, pressed dumplings and roast onion are still served. And nobody can resist the homemade pastries.
The family-run restaurant serves traditional cuisine that revitalises dishes based on old family recipes with new refinement. The stews are excellent, but the fine fish cuisine also deserves attention. The focus is always on fresh products that are in season.
The ambience of the castle is romantic and dignified and therefore offers a fantastic backdrop for weddings. Chef Iaconeta Michele ensures exceptional enjoyment with exclusive dishes and exquisite ingredients. Sample: shellfish and mussels with ricotta and sea asparagus.
Four generations of gourmet thinking characterise the concept at Oberrauter Hof. Without discussion, the focus is on the quality of the products: where possible, they come directly from the farm and garden or from local partners. Even the bread is freshly baked from the farm's own grain.
Modern architecture and elegant interior design. This class is also realised in the kitchen: chef Marco Dalla Giovanna seduces with refined creations such as hay-smoked guinea fowl, veal rump with forest clover sorbet and ice cream made from cooked barley. Pure luxury!
At 2,000 meters above sea level, a wine domicile with more than 11,000 bottles is waiting to be explored by wine lovers. The legendary "gourmet plate", developed by top chef Norbert Niederkofler, delights with tortelli filled with bacon paté on bean stock. Wow factor!
The vegetable and herb garden provides fresh ingredients for the local Mediterranean cuisine. With modern creations such as char tartare with kimchi or trout with pumpkin falafel, the kitchen demonstrates its innovative spirit. The garden terrace is predestined for pleasurable hours.
When you are sitting on the terrace and the sun is shining, South Tyrol shows its most beautiful side. The cuisine is down-to-earth, but at the same time modern and experimental. The sweet dishes are particularly noteworthy - the apricot dumplings are sensational.
The best combined under one roof: brewery, restaurant and beer garden. Fine pub cuisine for down-to-earth connoisseurs. The dishes are uncomplicated and straightforward - from knuckle of pork and knuckle of pork to ribs. A home-brewed beer is of course included. Cheers!
In the evening, chef "Mischi" enchants guests with a finely tuned five-course menu that is told like a captivating story. The crowning glory is the fine desserts, above all the popular chocolate cake with liquid center - a classic that always fits.