The Best 10 Mid-Range priced Restaurants in Alto Adige
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.
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.
Andrea Fenoglio embodies sophisticated dining and drinking culture. Whether for a quick lunch, an à la carte experience or a seven-course menu of avant-garde cuisine - every pot finds its lid here. The wishes and preferences of the guests always take center stage.
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.
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!
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.
Each generation of the Varesco family brings in new ideas. It has remained an inn, but now with a modern appearance. Home-grown produce and products from the organic garden characterise the cuisine. Two chefs cook two menus at the same time, combining Italian and South Tyrolean cuisine.
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.
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.
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.
On the organic farm, the idea of nature and provenance is lived - and this is particularly noticeable on the plate. Lots of fresh vegetables are used and the kitchen mainly preserves, cooks and sustainably processes ingredients from the farm. They even smoke their own bacon.
Contrasting aromas, textures and flavours are skilfully combined - hot and cold, sweet and sour, bitter, crispy and creamy. An example of this would be the pink roasted duck breast with braised carrot in teriyaki sauce, coconut cream, kumquats and crunchy peanuts.
After visiting the beautiful winery, a visit to the restaurant is a must. The farm is not only run organically, but also biodynamically. The focus is on produce from their own vegetable garden, meat from the farm's own animals and, of course, the wine.
In the light-flooded, fully glazed restaurant, the panoramic view is an experience in itself. Head chef Massimo Geromel focuses on fine slow food cuisine and his dishes are as imaginative as they are creative. A small excerpt: crispy duck with redcurrant ketchup.
The ambience, interior and food on offer strike the perfect balance between rustic originality and modern style. Enjoy regional specialties à la bonne heure in the wood-panelled dining room. The lamb is so tender that it almost melts in your mouth.
At Palais Campofranco, the restaurant impresses with its modern appearance and equally style-conscious dishes. Since food brings people together, the exquisite menu features gastronomic delights from all over the world. An aperitif or a glass of wine at the bar is not to be missed.
The Wirtshaus is considered the extended living room of the people of Bolzano: informal, uncomplicated and wonderfully down-to-earth. Here you will find real feel-good cuisine. Classics such as Bauerngröstl, various dumpling dishes and hearty soups are soothing soul warmers.
Whether indoors or outdoors - moments of happiness can be experienced here. The breathtaking view of the glittering lights of Bolzano makes the experience of enjoying nature perfect. Christian Reiterer's cuisine combines Italian and South Tyrolean influences to create exquisite gourmet dishes.
Sweet and sour pumpkin blossom, cod lacquered with miso and puffed paccheri with lemon chantilly - it doesn't just sound promising, it is! Regional and Mediterranean cuisine is playfully brought to the table here. The ambience matches the creative kitchen style.