"Classic & Traditional Cuisine" Restaurants in Alto Adige
Michelin-starred chef Luis Haller uses selected ingredients such as walnuts and permaculture vegetables. He uses these to compose unusual dishes, mastering the interplay of textures such as creamy and crispy as well as the contrasting sweetness and acidity.
In the South Tyrolean farmhouse parlours, in the sun-drenched veranda in turn-of-the-century style or on the terrace: the setting for Karl Baumgartner's high-quality, regional, traditional and sometimes Mediterranean cuisine is always atmospheric. Siegi Baumgartner is responsible for 500 wines.
Tradition and design characterize the atmosphere. The original flavours of South Tyrol and Italy come together in the pots and pans. Using fermented ingredients and fresh local produce, Mattia Baroni creates modern yet regionally rooted dishes that never cease to surprise.
An historic inn, the cuisine is anchored in the vivid. The young chef Christoph Huber and his team play big. Since spring 2023, there has only been evening service and a tasting menu for everyone. But that is sensational.
The typical Ladin style characterizes the two old wood-panelled parlours, perfectly complemented by the sophisticated, natural cuisine, which is full of expression and spontaneity. Fish sashimi with lemon, caviar and dandelion or pasta with lamb ragout and squid are delicious.
The Waldner family's warm manner is not an advertising gimmick, but a real experience. You can switch off in the blooming garden. Werner Seidner has been providing fine cuisine for 35 years, mastering down-to-earth, hearty dishes as well as Mediterranean lightness and gourmet cuisine.
The parlours with their thick wooden beams are beautiful, and the courtyard conveys a sense of cosiness across the board. The Mair family provides gastronomic delights with bacon, sausage and meat from their own butcher's shop - there is roast pork with a crispy crust, but Schlutzkrapfen are also great. Great wine selection!
It's all happening here: historic brickwork meets modern furnishings. Thomas Ortler is one of the young and wild among South Tyrol's chefs. There are creative combinations such as ceviche of char with cucumber, melon and coriander. Many fine South Tyrolean wines mature in the wine cellar.
The location in the middle of nature high up on the mountain is idyllic. You can taste the connection to the region in many of the dishes. Guntmar Öttl, who learned his trade from Dieter Müller, skilfully oscillates between dumplings, focaccia and sophisticated dishes.
The hotel with a long history combines 44 rooms, two restaurants and a sophisticated bar under one roof. Chef Mathias Bachmann's repertoire includes classic South Tyrolean dishes such as Schlutzkrapfen as well as tagliatelle with lobster, pea pods and salted lemon. Excellent wines.
A visit to Mirko Mair is a combination of pleasure and history. Mirko can be experienced in the magnificently panelled parlours and the impressive 14th century vaults, a stage for contemporary cuisine in a historical setting. The dishes are based on traditional recipes.
The dining rooms combine traditional South Tyrolean charm with simple elegance. The high-quality cuisine revolves around regional delights, characterized by Mediterranean influences. One example is the lasagnetta with sauerkraut, smoked meat and Schüttelbrot bread. The wine cellar is stocked mainly with local labels.
In one of the oldest restaurants in the city, the mix of traditional and modern elements is impressive. The extensive wine list is accompanied by casual dishes such as marinated melanzani with basil pesto, buffalo mozzarella mousse, date tomatoes and parmesan cookies or shellfish carpaccio.
The charming historic building stands for tasteful alpine charm, which extends from the hotel to the restaurant. The menu is small but exquisite: octopus carpaccio, artichokes au gratin or creamy risotto. There is also a large selection of (non-alcoholic) drinks and exciting wines.
This exclusive oasis retreat offers just 29 suites, coupled with a holistic wellness concept. The kitchen uses only organic ingredients and vegetables from the hotel's own garden. You can dine in three elegant rooms or on the terrace with a view of the centuries-old park.
In the romantic parlour, guests are treated to upscale gourmet cuisine from Marc Oberhofer. Sustainability is important, so he lives the "nose to tail" concept. His creations remain pleasingly local, but at the same time global - veal scallops harmonize with Sicilian prawns and buckwheat.
The hotel is easily accessible by cable car and you can stay in cozy or luxuriously furnished rooms. French, Spanish and Italian wines are ideal accompaniments to traditional seasonal dishes, and pasta and Schlutzkrapfen are homemade.
Authentic South Tyrolean classics by head chef Günter Veith, who deliberately eschews modern trends and works almost exclusively with regional products, go well with the Stuben. The Raffeiner family puts their heart and soul into running this small, fine gourmet hotel, and the rooms are rustic and comfortable.
A beautiful manor house from the 15th century that has been given a new lease of life with much love and respect. Today it houses an elegant restaurant and a sensational wine cellar. The kitchen specialises in small but delicious dishes with a twist - all made from selected ingredients.
Unbelievable views of the Dolomites from the terrace, inside it is very cozy, the beautiful parlour is furnished with lots of wood. The chef is happy to open his treasure trove of wines and offers stylish advice on what goes well with homemade pasta with ragout or prawns, Schlutzkrapfen or Fiorentina steaks.