"Outdoor Dining Area" Restaurants in Alto Adige
Never standing still, always evolving, preserving the old and creating something new - these are some of the principles that prevail in the kitchen. When it comes to drinking, the focus is also on outstanding quality: biodynamic wines from their own vineyard and genuine rarities.
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.
Head chef Egon Heiss focuses on "Südtirol Heiss staged" and is dedicated to gourmet excellence. Using first-class products, he creates light, Mediterranean dishes that impress with their intense aromas. An exciting alternative to wine: a coordinated cocktail accompaniment.
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!
Christoph Huber is a bridge builder between traditional and modern cuisine. With his "from nose to tail" philosophy, he demonstrates creativity and sustainability with dishes such as chestnut miso soup and sheep's milk cheesecake. The historic building is well worth a visit.
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.
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.
The cuisine delights with dishes full of soul and exquisite, sustainably sourced ingredients. Head chef Mike Bräutigam always focuses on regionality. Old recipes are reinterpreted and combined in innovative ways. The "melted tomato with rocket" is a sensation.
Whether in the restaurant or the bistro - the product quality is unsurpassed, as everything comes directly from the farm. Lardo, pancetta, smoked sausages - everything is still produced here. At over 2,000 meters above sea level, everything is even produced in the farm's own cheese dairy. Pleasure tip: steaks.
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.
Patrick Holzner's cuisine follows the pleasure principle and appeals to all the senses equally. The visually outstanding dishes impress with their variety of flavours and exciting textures. Wine lovers get their money's worth: over 600 labels are stored in the Lehmvinothek.
In the rooms of the castle, guests dine in style in a princely ambience and enjoy an equally impressive gastronomic offering. Head chef Danilo D'Ambra conjures up a perfectly coordinated tasting menu that combines Mediterranean and international dishes with a touch of Asia.
Head chef Martin Köhl, a master of his trade, provides gastronomic vacation experiences and focuses on the best products. Vegetarian and gluten-free dishes are a matter of course for him. The wine list, with 400 to 500 carefully selected labels, is of high quality.
The Gasthofstube delights with a harmonious combination of old Tyrolean recipes, Mediterranean influences and regional ingredients. Head chef Peter Girtler sees himself as a gastronomic cultural mediator. Beautiful medieval vaults and romantically painted windows.
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.
Gregor Eschgfäller has mastered the art of creating multi-sensory dishes. He appeals to all the senses with different tastes, aromas, textures and even temperatures. His exquisite creations are complemented by matching cocktails, including non-alcoholic versions.
You could hardly eat more comfortably and authentically in the region. The typical Schlutzkrapfen are masterfully shaped, elegantly filled and topped with texture nut butter - and always served with a smile. That's all you need to say.
Pleasure walks through idyllic forests and parks lead to the romantic, sophisticated hotel jewel. Traditional dishes are served at fine-dining level, refined with special essences, spices and aromas. Dine like in imperial times!
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.