"E-charging station" 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.
The high product quality forms the basis for Peter Girtler's haute cuisine. Creative dishes such as apple strudel risotto with goose liver or Alpine char with smoked peas provide real wow moments and show how masterfully quality is brought to the fore.
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.
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.
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.
The perfect place for romantic hours. You can feel the love everywhere, especially in the elegantly graceful dishes. Mathieu Domagala, a gastronomic cupid, lights the fire with his romantic menu, and not just in terms of taste. Noble products become works of art on the plate.
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.
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.
The mountain resort is located at an altitude of 1,500 meters, where you can leave the hustle and bustle of everyday life behind you with every metre. The restaurant also deserves five stars. Head chef Daniel Sanin demonstrates creativity in the kitchen with dishes such as smoked nettle sorbet and sweetbread cappuccino.
Head chef Lukas Daprà and his team conjure up seasonal dishes that harmoniously combine South Tyrolean and Mediterranean cuisine. Using fresh seasonal and regional ingredients, the menu offers classics such as vitello tonnato, pasta, gnocchi and delicious meat dishes.
Located right next to the pilgrimage church, the inn is now a place of pilgrimage for connoisseurs. Ingrid Mocatti focuses on balanced, healthy dishes with a focus on naturalness. Fresh herbs, essences and aromas from the forest find their way into the kitchen.
A modern boutique and lifestyle hotel that is firmly rooted in the region. Head chef Luigi Ficco brings a breath of fresh air to South Tyrolean cuisine by combining Alpine and Mediterranean flavours with experimental ingredients. All presented in the most splendid and well-designed way!
The hosts take care of every guest and pamper them from morning to night with traditional South Tyrolean cuisine. The aim is to bring the region to life through gastronomic delights. The dishes are reduced to the essentials: three to four harmonious flavours per plate.
Fine dining and wine culture are cherished and cultivated. The winery is known for its Gewürztraminer, which is used not only in the glass but also in the dishes. The creative cuisine offers extraordinary creations such as blue cheese mousse with cucumber soup.
Quality is the common thread running through the building. The modern design and stylish architecture set visual accents. Chef Christian Lechthaler also attaches great importance to aesthetics in the kitchen: his dishes are real works of art that are thought through down to the last detail.
As qualified sommeliers, hosts Doris and Christian Kohlgruber know exactly how to impress with a wine hotel. Vinophile guests appreciate the gastronomic delights based on local and Mediterranean specialties. The beef cheeks go perfectly with a strong red wine.
With a dream view of Lake Reschen, your stay will be an experience in itself. In a modern ambience, the kitchen spoils its guests with a mixture of traditional and modern dishes. Burrata or bacon dumplings are followed by a peanut butter bowl, for example.