"Italian Cuisine" Restaurants in Bolzano
Head chef Tina Marcelli conjures up ambitious dishes that are creative and well thought out down to the last detail. They are based on excellent ingredients and a pronounced sense of aesthetics. Each dish is paired in perfect symbiosis with the wines of sommelier Alessio Scholl.
The restaurant is located in the historic old town tower from the 14th century - a special ambience for an equally special cuisine. The plates are presented to guests like works of art, with modern interpretations of South Tyrolean specialties. Well-stocked wine list.
Homemade is a priority, with ingredients sourced from grandma's garden or regional farmers wherever possible - all organic. The dishes always vary between chic, modern and down-to-earth. The apricot dumplings are a perfect example of both. Always fine theme weeks.
The history of the castle is creatively reinterpreted here. The surprise menu, optionally with fish, offers a gastronomic journey through the region. You can also experience historical and modern influences à la carte - from suckling pig roast to Tom Kha Gai.
All is still right with the world here. Sincere hospitality can be felt here. Alpine cuisine is a central element of the luxury inn. Marinated smoked meat, Schupfnudeln with alpine cheese and Buchteln with vanilla sauce - a real South Tyrolean gourmet menu.
A sophisticated eating and drinking culture is celebrated, which is reflected both in the basic products and in the implementation. Wine is not a supporting actor, but a co-star - there is no getting around the impressive wine rack. Some fine wines are waiting to be discovered here.
Sustainability is a real concern here, not just a show. This philosophy also extends to the cuisine: Maria Theresia Lutz skillfully showcases and creatively processes produce from her own farm, the garden or local farms.
The term "bistro" can be misleading, as the bar's cuisine and exquisite selection of drinks exceed all expectations. Discerning gourmets are spoiled with chateaubriand, foie gras and tuna tataki. Whiskey, Champagne and cocktails are the perfect accompaniment.
In harmony with nature, regional and seasonal products find their way into the kitchen. The result is South Tyrolean restaurant cuisine with a modern twist. Veal head carpaccio, nettle dumplings or juicy, spicy goulash from South Tyrolean beef always delight in a special way.
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.
Modern, purist and top quality: the artfully plated dishes take centre stage in the understated, elegant restaurant. Special attention is paid to the wine - it is perfectly matched to the exquisite dishes and expertly served. An enrichment!
At an altitude of 2,240 meters, in the middle of the breathtaking Dolomites, lies the rustic hut, which is particularly popular in the winter season. After a ski tour, you can fortify yourself with hearty mountain cuisine and reward yourself with sweet treats such as the fluffy Kaiserschmarren.
A magnet for guests from all over the world for over 100 years, today the hotel is a haven of peace where simplicity is valued. The down-to-earth cuisine has been retained, but modern touches have been added. Hanna Perwanger cooks and bakes favourite dishes that are good for the soul - like grandma's plum cake.
Today, Bolzano's oldest restaurant has a modern and elegant look. The dishes also combine exoticism and tradition - such as the rock octopus with nduja and kimchi pak choi or the scallops in orange blossom. A successful and extremely creative fusion. The variety of wines is enormous.
This is where South Tyrol shows its best side: with breathtaking mountain panoramas, lush meadows and forests as well as authentic food typical of the region. Particularly popular are the ox dishes such as the hearty, savoury goulash and a variety of dumplings.
Gourmet dishes are already served at lunchtime, but in the evening the "Fine Mountain Dining" goes one better. With four- to six-course menus, Markus Holzer delights guests from course to course. His particular passion is pasta. South Tyrolean wines are the perfect accompaniment.
Johannes Lerchner knows how to create modern interpretations of traditional dishes. His risotto creations are unique: with versions such as blueberry with grey cheese or spruce shoots, he impressively demonstrates his creativity. He is always open to new ideas.
A safe bet for excellent quality. Meat tiger Armin Schneider relies on the charcoal grill for his premium cuts, which can be selected directly from the fridges. Intense aromas come into their own here and he also hits the right cooking point with fish.
In the family business, the good soul and hostess Sylvia Mayr personally looks after the well-being of the guests. The tried and tested family recipes such as sour veal head, pressed dumplings and roast onion are still served. And nobody can resist the homemade pastries.
The family-run restaurant serves traditional cuisine that revitalises dishes based on old family recipes with new refinement. The stews are excellent, but the fine fish cuisine also deserves attention. The focus is always on fresh products that are in season.