The Best Restaurants with 2 Falstaff Fork(s) in Italy
A visit to the Kircherhof is a complete experience, staying in tasteful apartments. The farm and inn are characterised by the concept of sustainability. The kitchen uses what the organic garden has to offer. This includes light, healthy dishes such as beet carpaccio as well as dumplings with spinach or hearty roast lamb. Very good wine selection.
A magnificent building with turrets, the beautiful rooms are furnished with fine wood, playing with colours and shapes. This also applies to the cuisine - the chef gives the mountain lamb a Mediterranean kick and the lasagne an Alpine touch. Excellent wine selection.
The name says it all: wine connoisseurs revel in the wide range on offer. The gastronomic accompaniments are Italian classics, cooked with passion. Turbot with leek on parsnip cream or venison leg tagliata with beet and green beans. To finish, yogurt and salted caramel parfait.
Good wine needs an elegant setting. There are plenty of bottles in the vinotheque to try out. There are selected dishes to accompany them. First raw prawns, green apple, lardo and elderberry. Then fine turbot, mashed potato, nut butter, dashi and fig. Or a tomahawk steak.
A house with history, lots of atmosphere and warm service. If you book in advance, you will be spoiled with a three-course menu - Schlutzkrapfen with various fillings, veal shank and deliciously fluffy apricot cake. Homemade jams are available to take home.
The focus of the cozy country inn high above the valley is on South Tyrolean specialties. The various specialty weeks are popular, and the menu features spinach dumplings, pasta and potato dumplings, as well as grilled liver, goulash and roast onions from local beef.
Chef Franz Castlunger and his team stand for living tradition on the plate, in keeping with the impressive mountain panorama. Successful entrée: lightly seared venison carpaccio on wild herbs and marinated fennel. Sommelier Paolo De Vallier draws on the full certain ageing potential of the hotel's own wine cellar.
The pretty hotel, which dates back to 1908, sits at an altitude of 1200 meters and is a real alpine retreat near Bolzano - climate-neutral and sustainable too. The cuisine is rooted in the region, but comes with a twist: chestnut gnocchi harmonize with fermented plums and porcini mushrooms.
The large room with its wooden bar and beautiful stone floor is the perfect stage for anyone who fancies a quick bite or lunch. Tea and small sweet delicacies are served in the afternoon. In the evening, the menu offers dishes from all regions of Italy accompanied by music and cocktails.
Enjoy under a canopy of leaves in the beautiful Lido Park. The vegetables for the restaurant are grown on his parents' farm, from which Philipp Fallmerayer and Ivo Messner conjure up refined but always honest dishes without a lot of gimmicks. Risotto and specialties from the charcoal grill are a hit.
Patrick Holzner's cuisine can be described as sensual, honest and clear, but it is anything but simple. It is based on top products from the region. The creamy risotto is a dream, and the appearance of the dishes is also impressive. There are 600 labels to choose from.
Purist design and historic walls form an elegant symbiosis in the manor house with its twelve luxurious suites and a sauna. The restaurant stands for soul food at its finest, the dishes captivate with their intense flavours. The wine accompaniment also plays all the right roles.
The historic building has just been completely renovated and the rooms and dining room have been redesigned. Florian Fink's dishes are inspired by the simple naturalness of monastery cuisine. The Brixen vegetable tartare or the Eisack Valley wine soup with cinnamon sticks are refreshingly different.
The overall concept includes atmospheric suites and the grill restaurant, which now also hosts beef tastings. Steak from top sources has been the highlight for many decades, but the kitchen also masters seafood salad with celery marinade, sea bass from the oven and great desserts.
Tucked away in a side street, this restaurant boasts a feel-good atmosphere. Burkhard Bacher sends his guests on a gastronomic dream journey away from the South Tyrolean classics. He is at home in all cuisines, whether French, Thai or Japanese. Well-stocked wine cellar.
The wood-paneled parlour with deer antlers and old pictures is beautiful, and in summer you can enjoy the shady garden. The kitchen creates delicacies from regional ingredients such as lukewarm veal head with sherry dressing and mustard ice cream. The wine cellar is well stocked with 400 labels.
The three rooms and the suite are furnished in traditional South Tyrolean style, and there are two original farmhouse parlours with an open fireplace. The kitchen serves down-to-earth dishes of lamb or pork or more creative dishes such as brook trout fillet with chard cream and beetroot.
Pleasant design with fine wood and lots of black, this is a cozy place to meet for a glass of wine. The selection is pleasing, including natural wines. Enjoy risotto with asparagus, peas and foie gras or spaghetti with dried fish roe and lemongrass and spring onions.
For over 20 years, this restaurant has been impressing diners with its elegant ambience and the finest fish cuisine, ranging from fish tartare, risotto and pasta to fried fish. The wood-fired pizza is to die for. The wine list is excellent!
The wine cellar in this boutique hotel is a stylish design oasis, and the fine wines can also be enjoyed at the casual wine bar. The cuisine offers an exciting mix of dumplings, homemade sausage, Mediterranean pasta and risotto as well as sensational steaks.