"Contemporary Cuisine" Restaurants in Alto Adige
The house has been family-run since 1773, and the exclusive setting underlines Mathias Bachmann's upscale kitchen line. His creations impress with their intensity of taste, expression and composition. Example: lime macaron with red prawns. Outstanding wine accompaniment, excellent service.
Anna Matscher has made her way from a self-taught chef to one of Italy's most decorated chefs. Where the products come from is particularly important to her, which is why she is constantly in personal contact with farmers and producers. Her husband looks after an exceptional wine cellar.
The centuries-old walls of a former mill now breathe a concept of art, wine and gastronomic delights. Othmar Raich and his team are responsible for this, using organic ingredients wherever possible. Wonderful dishes, attentive service, great wine list.
It is pleasant on the sun terrace with a view of the castle, herbs grow in the garden corner. Inside, stylish furnishings dominate, matching the colourful, creative dishes by Jörg and Kevin Trafoier. The wine service is also impressive.
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 this historic building with its contemporary architecture, guests are treated to the finest gourmet cuisine in the evening. Stephan Zippl stands for sustainable ingredients, which he uses to conjure up chestnut gnocchi with fermented plums, porcini mushrooms and wood sorrel. The wine selection is also impressive.
Andrea Fenoglio is a force to be reckoned with. His cuisine is varied, impeccably crafted and full of good ideas. He likes to take traditional recipes and interpret them in a modern way. The wine list offers 500 different wines, 20 of which are also available by the glass at a fairly calculated price.
Herbert Hintner and the Zur Rose restaurant are a permanent fixture. He has now handed over the chef's position in the kitchen to his son Daniel Hintner. He prepares his father's classics as well as new creations. The wine service is also on the same level as the restaurant.
The luxury hotel has a lot to offer: its own golf course, great suites and fine wellness. In the à la carte restaurant 1897, chef Michael Mayr creates alpine cuisine with modern standards. Great wine selection, Matteo Lattanzi provides superb service.
You should have a head for heights, because from the modern mountain restaurant you can look straight down into the depths. Top chef Norbert Niederkofler and his team come up with extravagant dishes such as celeriac from the Josper grill, roasted onion powder and tomato water.
The family resort with natural swimming pond and new riding stables is nestled between mountains and forests. Tina Marcelli focuses on creative alpine cuisine close to nature and tradition, sourcing most of her ingredients from local producers. Exquisite fish and seafood dishes are served on Fridays.
This modern restaurant with just five tables is located in a spacious park. Chris Oberhammer's cuisine combines modernity and simplicity with the aim of redefining tradition. The dishes draw much of their strength from the natural products of the nearby mountain farmers.
The location in the middle of the vineyard characterizes the friendly hotel and the casual fine dining cuisine of Chef Levin and his team. Honest ingredients are used imaginatively and explained to guests at the table. They are also imaginative in their search for mostly South Tyrolean wines.
Michelin-starred chef and host Christian Pircher provides gastronomic experiences with his tasting menus, and vegetarian dishes are also excellent. His wife Lenka, an experienced sommelier, recommends the perfect wine. Luxurious suites and individually furnished rooms, plus sophisticated wellness.
The glass and wood pavilion as an extension to the old manor house is Manuel Ebner's stage. His skill in taking the heaviness out of old recipes and renewing them with wild herbs, fruity aromas and roots is remarkable. Each plate is an artistic symbiosis of colours and contrasting flavors.
The parlour in the restaurant was furnished in a traditional and cosy style in 2018, with modern details that fit in perfectly. This combination is also important to chef Matthias Kirchler. Many products are sourced locally, spiced up with special ingredients from all over the world. Upscale wine accompaniment.
The Laboratory for Future Gastronomy focuses on natural food and drink, where tradition and zeitgeist meet. Mattia Baroni also attaches great importance to fermented ingredients. The wine cellar mainly stocks wines from up-and-coming winemakers, including rarities and unfiltered natural wines.
Walk along the promenade to the Römerbrücke bridge - and you've already landed in an extraordinary gastronomic hotspot. There are creative dishes such as polenta soup with squid or oven-baked cauliflower with lemon butter and pistachios. Great wines. There are also regular music events.
Just outside Bolzano, the Osteria impresses with straight lines and a small terrace in the historic center. The menu is straightforward, with three starters, pasta and risotto, a few fish and meat dishes and delicious desserts. It's best to choose the tasting menu.
Dream days in a dream location on a sunny slope. The cuisine combines quality products, good ideas and down-to-earth roots. The wine cellar boasts around 500 labels, all hand-picked by host and sommelier David Weissensteiner. Premium cocktails and gin variations are available at the bar.