The Best 10 Premium & luxury priced Restaurants in Alto Adige
Gerhard Wieser's dishes combine down-to-earth Alpine cuisine with light-footed Mediterranean elements and a touch of extravagance. His cuisine has won several awards and is rightly described as "fine dining" - every bite is a real wow moment. The panoramic view is just as impressive.
The high product quality forms the basis for Peter Girtler's haute cuisine. Creative dishes such as apple strudel risotto with goose liver or Alpine char with smoked peas provide real wow moments and show how masterfully quality is brought to the fore.
The renowned gourmet restaurant impresses across the board - from the ambience to the plate, it offers a gourmet experience at the highest level. Foie gras with peach and black walnuts or tiramisu with Karuna chocolate - the tasting menu reads like poetry.
In the five-star Grand Hotel, the Alpenroyal Gourmet Restaurant delights with Alpine-Royal cuisine. Head chef Mario Porcelli demonstrates creativity and sensitivity in the creation of his dishes and in the selection of products, which are perfectly matched in the menu. Every plate is a work of art.
Situated on the hillside high above Moena, Malga Panna has been one of the top restaurants in Trentino for years. Paolo Donei brings the specialties of the surrounding mountains to the plate just as skillfully as fine fish dishes. You immediately feel at home in the wooden parlors. For those who prefer a view, the winter garden is the place to be. Very friendly and competent service, well-stocked wine list with many local specialties.
The gourmet experience is a true affair of the heart for the hotel. The kitchen is a master at harmoniously combining taste, aroma and appearance. The dishes are rooted in the Ladin-Italian tradition. The lamb wrapped in herbs is particularly delicious.
The ConTanima is a hidden gem in the beautiful garden of the Parkhotel Laurin. Dario Tornatore's career has taken him from Italy to France, then via London to Bahrain and Saudi Arabia. In the carefully restored former greenhouse, he blends all these impressions into a harmonious whole.
Chef Marc Oberhofer is a master of flavours with a fine sense for the aesthetics of the plate. The gourmet restaurant has a cosmopolitan focus, but remains regional in its choice of products. Tyrolean gray cattle with pine cones, celery and Achilles tendon is a real adventure.
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.
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.