"Dogs allowed" Restaurants in Alto Adige
Luis Haller demonstrates his love of his homeland in the kitchen. Using only the best, often rare and limited ingredients, he creates award-winning dishes that bring the highest quality to the plate. His claim: the best of nature for the perfect taste experience.
Andrea Fenoglio embodies sophisticated dining and drinking culture. Whether for a quick lunch, an à la carte experience or a seven-course menu of avant-garde cuisine - every pot finds its lid here. The wishes and preferences of the guests always take center stage.
Natural, regional and seasonal products and species-appropriate animalistic husbandry are firm values of the Trafoier family. The focus is on emphasising the products' own flavours through delicate aromas and fine combinations, which is why the plates are purist and minimalist.
The cuisine is of the highest standard, but is anything but out of the ordinary. Karl Baumgartner develops both traditional regional and Mediterranean-inspired dishes with an innovative approach. The desserts, including the homemade ice cream, are simply delicious!
Situated on the hillside high above Moena, Malga Panna has been one of the top restaurants in Trentino for years. Paolo Donei brings the specialties of the surrounding mountains to the plate just as skillfully as fine fish dishes. You immediately feel at home in the wooden parlors. For those who prefer a view, the winter garden is the place to be. Very friendly and competent service, well-stocked wine list with many local specialties.
Recharge your batteries and do something good for yourself - in this wonderful spa resort, you can recharge your batteries with forest bathing and wellness treatments. Culinary delights also focus on healthy enjoyment: with fermented and natural ingredients, every bite is an enrichment.
Each generation of the Varesco family brings in new ideas. It has remained an inn, but now with a modern appearance. Home-grown produce and products from the organic garden characterise the cuisine. Two chefs cook two menus at the same time, combining Italian and South Tyrolean cuisine.
The elephant is a constant presence in the restaurant - stylish and elegant, in perfect harmony with the ambience. Two souls live in Mathias Bachmann's chest: one that celebrates down-to-earth South Tyrolean dishes and one that is dedicated to modern haute cuisine.
Reduce stress and recharge your batteries - a stay at a spa does not mean doing without gastronomic delights, as our their food retreat proves. Natural ingredients form the basis. Fermented foods are particularly aromatic and firmly anchored in the cuisine.
Just a few metres away from the brewery, there are two charming farmhouse parlours to choose from at the Schlosswirt. Here they cook with love according to grandma's recipes, but in a modern way: Graukaskropfn, venison goulash, glazed veal tongue and strudel are just some of the specialties.
This idyllic restaurant on the lakeshore in Lidopark invites you to stay a little longer. Despite the size of the restaurant, every dish is served in top quality. Specialties from the charcoal grill, including fish and meat such as Wagyu entrecôte, are particularly popular.
Starting out as a village pub, the Pitzock has now developed into a gourmet spot. Oskar Messner and his wife Ingrid are most pleased to have a dining room full of satisfied guests. They make their guests happy with slow food, especially lamb specialties.
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.
The pizza oven is running at full speed before Santo breathes life into the yeast dough. The pizzas are refined with San Marzano tomatoes, fior di latte mozzarella and fine ingredients such as yellowfin tuna or Tropea onions. The pizza menu is a gastronomic journey through Italy.
Four generations of living tradition and an impressive inn history have been lovingly developed here. The alpine cuisine is nostalgic: The Schlutzkrapfen are masterfully folded, the dumplings perfectly rolled and the Kaiserschmarren tastes just like grandma's.
The focus is on the essentials, without much distraction. Inspired by the life of the monks, the restaurant has dedicated itself to the simplicity and naturalness of monastery cuisine and has developed it further. The monastery soup remains a newly interpreted classic.
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.
Whether for dinner or just a glass of wine - both are no problem here. The wine bistro offers an impressive selection of around 800 labels, with a focus on regional wines. Culinary delights such as amberjack fillet or clams await guests.
A jewel in the old town that shines with outstanding cuisine. The ambience is a journey through time: beautiful stained glass windows, wood carvings, ornaments and rustic decorations. Whether veal head, pasta or chocolate tartlets - both rustic and delicate dishes are perfectly suited to the restaurant.