The Best of »Falstaff Internationaler Restaurantguide 2022«
The setting is fantastic, the wooden ceiling and the stone walls are reminiscent of a beautiful chalet in the Alps. Everything fits here - from the service to the wine selection. Special attention is paid to vegetarian dishes made with produce from the region.
This elegant restaurant has been run by the same family for over a century. The cuisine impresses with creativity and dishes of the region. Fantastic seven-course menu and great wines. The restaurant offers two concepts - star cuisine, and bistro fare.
A cosy little osteria with a pretty Venetian courtyard near the Rialto Bridge. The walls are adorned with wine racks, and the selection of wines and prosecco is large. They serve oysters, bean soup and typical antipasti with cheese, salami or salmon.
The Sky Restaurant at Laguna Palace Hotel has a breathtaking panorama. It is also open to external guests. The cuisine with ingredients from small producers and the lagoon fishermen oscillates between land and sea. There are also vegetarian dishes.
Hearty delights from Friuli await visitors to the restored mill at the sources of the Varmo River: homemade gnocchi and delicious risottos, duck breast, venison goulash or braised beef cheeks. Super hospitality and regional wines.
Since 1903, this beautiful restaurant has been offering its guests excellent seafood cuisine accompanied by wines from Friuli, Slovenia and Croatia. Suggested menu: selection of raw seafood, Trieste fish soup, pasta with shrimp, sea bass roasted whole.
The friendly family runs their picturesque restaurant at the harbour with passion and know-how. There is no fixed menu, they only use what comes freshly caught from the lake every day. Wines from the Lake Garda regions and olive oil from the south shore.
On the outskirts of Bassano del Grappa, Venetian cuisine is interpreted with a twist. Tempura zucchini flowers with mozzarella and anchovies on burratina cream meet porcini mushroom tart on grappa cheese cream and tartufo affogato al caffè.
The family-run restaurant is known not only for its anchors, steering wheels and sailing boats as decoration, but also for the terrace in the pedestrian zone. Here you can feast on pasta with zucchini, crab and cocktail tomatoes or with porcini mushrooms and shrimp.
The friendly hotel restaurant in Rovigo serves traditional Venetian dishes with a modern twist. The ravioli with pears and pecorino is aromatic, while the rabbit in white wine and thyme is tender. The wine pairing is a perfect match.
Appetizers and meat dishes are more conventional, but antipasti and fish main courses in the simple restaurant are truly pleasing. Lagoon catch at its best: scallops au gratin, seafood salad, then grilled fish and shellfish.
The dark red house with the palm tree lined, leafy terrace has been in existence since 1951 and is located on a harbour on Lake Garda. The grill is the centre of culinary activity. In addition, the menu changes daily with very innovative dishes from the water.
In St. Mark's Square, in one of the oldest coffee houses in Venice, you sit in a historic ambience under magnificent frescoes. The menu changes according to the season. In addition to pasta and risotto, creations such as the cold tomato soup with pistachios and olives are tempting.
The family-run restaurant in an ancient barn gives you the feeling of being in a mountain hut. Matching honest, straightforward Bellunese cuisine with gnocchi, Schiz cheese, bean stew or polenta with mushrooms and pastis of minced meat. Lovely service.
This casual waterfront eatery is known and loved for its gourmet pizza, made with its long-rise dough of four grains and great toppings. The other dishes, mainly fish, shellfish and seafood, are also delicious.
Olga and her team serve simple but good food in this harbour restaurant. They cook what the fishermen bring in fresh everyday. Fish stew, fish in a salt crust, or fritto misto. As a rarity, the Cappelunghe mussels.
Built like a fisherman's hut, this friendly restaurant is located on the waterfront. Fish and seafood are freshly caught. Variations of cooked mussels, pasta like tagliolini with mussels, and fish in all varieties taste good. Local wines.
Sausages and ham, and especially the simple and hearty home cooking with lots of in-house inspiration. A nice family business with a large garden and wine bar serves no-frills dishes like venison carpaccio or the minestrone soup.
Dining is good under the wooden beam ceiling of the traditional trattoria. There is homemade gnocchi and tagliatelle, seasoned differently depending on the season. The main courses are mainly meat, all prepared according to the regional tradition.