"Sunday Opening" Restaurants in Bolzano
With the new evening concept “Wine & Dine”, the restaurant-bistro shows its delightful side: small dishes to share, a menu with wine accompaniment or an after-work drink. The cuisine: regionally rooted, internationally inspired and made with love.
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.
Chris Oberhammer sees himself as a "cuisiner". His philosophy is to make nature tasty in its purest form. With respect for every ingredient, he wants to bring the flavours of the region to life in an authentic way and take his guests on a gastronomic journey.
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.
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.
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.
The direct location on the water creates a particularly atmospheric setting. Stylish and elegant, yet relaxed and cozy - this is not only the ambience, but also the dishes. The fish cuisine is popular, but the veggie dishes are also in demand.
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 cuisine presents fish and seafood masterfully - sometimes traditional, sometimes Mediterranean, sometimes with Asian accents. Dishes such as tuna with leek and ginger vinaigrette, smoked yellowfin mackerel or poached oysters are real success stories. Tastes classy.
Modern design meets history in the 12 luxurious suites of this historic hotel. The upscale cuisine nevertheless remains down-to-earth. Chef Tomek Kinder, a master of his trade, conjures up fascinating gourmet menus with great attention to detail - exclusively for just eight tables.
Herbert Hintner is proudly committed to South Tyrolean cuisine and combines only the best on his menu. He uses special ingredients to give the dishes an extraordinary touch: veal tongue harmonises perfectly with capers - and the nettle dumplings surprise with a cheese filling.
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!
The native Italians bring plenty of amore to the kitchen with their fresh fish cuisine and authentic Neapolitan pizzas. 90 percent of the seafood comes directly from the sea and special emphasis is placed on first-class ingredients. The right vino is always at hand.