The Best of »Falstaff Restaurant Guide South Tyrol 2025«
With "Cook the Mountain", Norbert Niederkofler brings almost forgotten vegetable and fruit varieties back to their origins in spectacular dishes. Flavoured by forest and meadow, the ingredients remain unadulterated and are treated with respect and gratitude towards nature.
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.
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.
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.
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.
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.
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.
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.
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.
Marc Bernhart loves to think outside the box and interpret the world in gastronomic terms - according to the GLOCAL principle: local yet international. Only six tables are able to enjoy his exquisite gourmet creations in the evening, featuring top-quality products such as Wagyu beef.
Head chef Michael Mayr gives free rein to his creativity by combining the concept of "back to the roots" with international influences. His signature dishes include the Beuscherl (always different) and the beet ravioli. The products are always regional.
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 Egon Heiss focuses on "Südtirol Heiss staged" and is dedicated to gourmet excellence. Using first-class products, he creates light, Mediterranean dishes that impress with their intense aromas. An exciting alternative to wine: a coordinated cocktail accompaniment.
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!
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.
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.
Christoph Huber is a bridge builder between traditional and modern cuisine. With his "from nose to tail" philosophy, he demonstrates creativity and sustainability with dishes such as chestnut miso soup and sheep's milk cheesecake. The historic building is well worth a visit.