"Child friendly" Restaurants in Italy
In the five-star Grand Hotel, the Alpenroyal Gourmet Restaurant delights with Alpine-Royal cuisine. Head chef Mario Porcelli demonstrates creativity and sensitivity in the creation of his dishes and in the selection of products, which are perfectly matched in the menu. Every plate is a work of art.
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.
Gregor Eschgfäller has mastered the art of creating multi-sensory dishes. He appeals to all the senses with different tastes, aromas, textures and even temperatures. His exquisite creations are complemented by matching cocktails, including non-alcoholic versions.
Panelled ceilings, rustic wood and a warm tiled stove - an ambience that could hardly be more cosy. Old recipes and traditional dishes such as Schlutzkrapfen, Kaspressknödel and marinated lamb loin are brought to the plate in a modern and stylish way. Top quality!
On the organic farm, the idea of nature and provenance is lived - and this is particularly noticeable on the plate. Lots of fresh vegetables are used and the kitchen mainly preserves, cooks and sustainably processes ingredients from the farm. They even smoke their own bacon.
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.
The chic, modern mountain resort is idyllically situated between the peaks, where you can leave the hustle and bustle of everyday life behind you with every metre you climb. The restaurant also has it all: head chef Daniel Sanin inspires with his creativity, for example with smoked nettle sorbet or sweetbread cappuccino.
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.
Alpine-Mediterranean delicacies await the guests. The trio of starters with Schlutzkrapfen, beet dumplings and cheese gnocchi proudly represent South Tyrolean cuisine. Savoury dishes include spare ribs and roasts. South Tyrolean flint wine and craft beer are perfect as an aperitif.
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.
Casual fine dining in South Tyrolean means transforming regional, down-to-earth dishes with modern flavours into innovative top dishes. The selection is always seasonal. Fine wines come from the "Fumoir" wine cellar below the restaurant.
Egg yolk wrapped in bread, ravioli with ricotta espuma - this is where fine dining meets regional specialties. The ingredients are always fresh from the market and from selected producers. In terms of drinks, the restaurant is well equipped: A dedicated beer menu offers everything from lager to ale.