"E-charging station" Restaurants in Italy
Head chef Mathias Bachmann masters sophisticated flavour cuisine like no other. Local products are complemented with exciting components and harmonise perfectly. Veal shoulder braised in whiskey wood or tuna with shiso cress parfait are just the beginning.
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.
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.
Japan meets South Tyrol: the most precious, noble Wagyu and Kobe beef is given an exclusive setting here. The meat is so tender that it literally melts in the mouth. Guests can choose à la carte or decide between two menus. The lardo is a must.
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.
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 inn sits elegantly and gracefully on the mountain, surrounded by woods and meadows - the perfect base for a relaxing vacation. Here, the focus is on regional specialties such as sour veal head, Kloatzn with grey cheese or stockfish gröstl. The wine list is also impressive.
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.
Palm trees by the pool bring the Mediterranean to the mountains. Head chef Norbert Hanifle celebrates South Tyrolean cuisine at the highest level of fine dining. Impressive: over 21,000 bottles of wine are stored in the cellar. In the Gentlemen's Club you can enjoy fine cigars and exquisite whiskey.
Modern architecture and elegant interior design. This class is also realised in the kitchen: chef Marco Dalla Giovanna seduces with refined creations such as hay-smoked guinea fowl, veal rump with forest clover sorbet and ice cream made from cooked barley. Pure luxury!
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.
The vegetable and herb garden provides fresh ingredients for the local Mediterranean cuisine. With modern creations such as char tartare with kimchi or trout with pumpkin falafel, the kitchen demonstrates its innovative spirit. The garden terrace is predestined for pleasurable hours.
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.