"Parking Space" Restaurants in Bolzano
Heinrich Schneider skilfully captures the aromas and scents of nature, with herbs playing a central role. In his dishes, for example, he combines char with lemon balm, bronze fennel and garlic rocket - an earthy and refreshing composition. Tea also inspires.
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.
The elegantly rustic restaurant provides the perfect setting for the equally exceptional dishes. From aroma to texture, Simone Cantafio's gourmet cuisine is masterfully orchestrated. Hot and cold, sour and fatty, soft and crispy - he loves contrasts and uses them skillfully.
Stephan Zippl's multi-course gourmet menus embody sophisticated cuisine to perfection - he loves details. His "new traditional cuisine" attaches great importance to sustainability, resource conservation and high-quality organic products. The beautiful Art Nouveau ambience is remarkable.
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.
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.
Manuel Ebner draws his inspiration from the herb garden and combines unusual cooking methods with the intense, natural flavours of wild herbs. These not only flow skillfully into his dishes - they even become the main ingredient in salads or soups.
"Ahs" and "Ohs" - the name says it all. The restaurant offers casual fine dining with a small menu that changes daily and is always adapted to the season. Traditional dishes such as boiled veal are reinterpreted in a creative and modern way and artfully presented on the plate.
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.
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.
Honest, simple and uncomplicated - the focus here is on the essentials, namely feeling good and enjoying yourself. It's not just the restaurant that is purist, the plates are no-frills too. Risotto, pasta and fine fish and meat dishes are perfectly presented and prepared à la bonne heure.
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.
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.
Lots of wood and natural materials reflect the alpine ambience of the modern luxury hotel. In the evening, the senses are enchanted with a gourmet menu, which is always served with a perfectly matched wine. The cuisine definitely deserves five stars - a feast for gourmets.
The luxury resort's gourmet restaurant fuses Mediterranean and Oriental cuisine. The best ingredients and the seductive aroma of sweet, savoury flavours make the experience uniquely beguiling. A blind menu at the Chef's Table is always full of surprises.
The secret of taste lies in the products. Head chef Andrea Moccia transforms these perfectly combined into real gourmet experiences. Exotic ingredients such as hyssop, tapioca or katsuobushi are occasionally and very subtly incorporated into the dishes.
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.
Host and top chef Christian Pircher masterfully stages his dishes. Hours of preparation, precise cutting techniques and a perfect balance of ingredients lead to the master plate. His wife Lenka proves her talent as a sommelier.
The wine cellar restaurant (over 24,000 bottles!) serves international cuisine at the highest level. Creations such as a veal sweetbread mortadella skewer with granola and cherries are unique here. The focus is also on wine accompaniments such as cheese, chocolate and charcuterie.