The Best Restaurants with 3 Falstaff Fork(s) in Alto Adige

The adults-only hotel offers style and elegance. The cuisine in the à la carte restaurant also keeps up - there is a colourful, modern crossover mix. Sea bass is combined with porcini mushrooms and veal head, young venison with turnip and dim sum. The wine accompaniment is also excellent.

Elegant rooms with wood-panelled ceilings and walls exude romantic flair. Reimund Brunner knows just as much about creative South Tyrolean delicacies as he does about fish cuisine that comes across as light as a feather. Egon Perathoner inspires with his first-class service. Exquisite range of wines.

The food is served in a small panelled parlour. Peter Girtler's philosophy when it comes to ingredients is: preferably regional, preferably from his own farm. This results in sophisticated, visually and tastefully outstanding creations. Sommelière Lisa Kinkelin serves the matching wines.

It is pleasant on the sun terrace with a view of the castle, herbs grow in the garden corner. Inside, stylish furnishings dominate, matching the colourful, creative dishes by Jörg and Kevin Trafoier. The wine service is also impressive.

Michelin-starred chef Luis Haller uses selected ingredients such as walnuts and permaculture vegetables. He uses these to compose unusual dishes, mastering the interplay of textures such as creamy and crispy as well as the contrasting sweetness and acidity.

In this historic building with its contemporary architecture, guests are treated to the finest gourmet cuisine in the evening. Stephan Zippl stands for sustainable ingredients, which he uses to conjure up chestnut gnocchi with fermented plums, porcini mushrooms and wood sorrel. The wine selection is also impressive.

In the South Tyrolean farmhouse parlours, in the sun-drenched veranda in turn-of-the-century style or on the terrace: the setting for Karl Baumgartner's high-quality, regional, traditional and sometimes Mediterranean cuisine is always atmospheric. Siegi Baumgartner is responsible for 500 wines.

Andrea Fenoglio is a force to be reckoned with. His cuisine is varied, impeccably crafted and full of good ideas. He likes to take traditional recipes and interpret them in a modern way. The wine list offers 500 different wines, 20 of which are also available by the glass at a fairly calculated price.

Herbert Hintner and the Zur Rose restaurant are a permanent fixture. He has now handed over the chef's position in the kitchen to his son Daniel Hintner. He prepares his father's classics as well as new creations. The wine service is also on the same level as the restaurant.

The luxury hotel has a lot to offer: its own golf course, great suites and fine wellness. In the à la carte restaurant 1897, chef Michael Mayr creates alpine cuisine with modern standards. Great wine selection, Matteo Lattanzi provides superb service.

The philosophy of the Apulian chef is based on the cycle of nature and draws on Mediterranean, Alpine and international influences. Creative and light dishes such as pork knuckle with peach and Iberico bellota or lobster with avocado and lemongrass are served.

You should have a head for heights, because from the modern mountain restaurant you can look straight down into the depths. Top chef Norbert Niederkofler and his team come up with extravagant dishes such as celeriac from the Josper grill, roasted onion powder and tomato water.

The family resort with natural swimming pond and new riding stables is nestled between mountains and forests. Tina Marcelli focuses on creative alpine cuisine close to nature and tradition, sourcing most of her ingredients from local producers. Exquisite fish and seafood dishes are served on Fridays.

Tradition and design characterize the atmosphere. The original flavours of South Tyrol and Italy come together in the pots and pans. Using fermented ingredients and fresh local produce, Mattia Baroni creates modern yet regionally rooted dishes that never cease to surprise.

This modern restaurant with just five tables is located in a spacious park. Chris Oberhammer's cuisine combines modernity and simplicity with the aim of redefining tradition. The dishes draw much of their strength from the natural products of the nearby mountain farmers.

An historic inn, the cuisine is anchored in the vivid. The young chef Christoph Huber and his team play big. Since spring 2023, there has only been evening service and a tasting menu for everyone. But that is sensational.

The new Wine & Deli is stylishly furnished and yet conveys alpine flair. The cuisine is also cultishly urban and regionally rooted, with fresh flavours alternating with velvety textures. Sommelier Andreas Panzenberger delivers exciting wines from small producers and big names.

The location in the middle of the vineyard characterizes the friendly hotel and the casual fine dining cuisine of Chef Levin and his team. Honest ingredients are used imaginatively and explained to guests at the table. They are also imaginative in their search for mostly South Tyrolean wines.

The unique Wagyū restaurant impresses with its stylish ambience and the best melt-in-the-mouth meat quality. Kobe beef and Wagyū dishes are interpreted in a Mediterranean style and combined with Japanese flavours. The carpaccio, for example, is served with lavender brioche and yuzu lime.

Nicola Laera's ambitious, creative cuisine is based on the very best regional ingredients, but also borrows from France and sometimes uses quite exotic products. The wine cellar provides South Tyrolean accompaniments to the multi-course tasting menus.