The Best Restaurants with 3 Falstaff Fork(s) in Bolzano
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.
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.
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.
Professional chef Herbert Hintner has turned the restaurant into an outstanding gourmet address. Together with his son Daniel, he forms a well-coordinated team in the kitchen. Only the best regional ingredients and the seasonal treasures of nature are used.
At lofty heights, you can discover new gastronomic worlds that go beyond cloud nine. The "From Mountain to Table" principle ensures that the authentic taste of Alpine dishes is brought to your plate. This results in delicacies such as pork belly with kimchi sauce.
Head chef Tina Marcelli conjures up ambitious dishes that are creative and well thought out down to the last detail. They are based on excellent ingredients and a pronounced sense of aesthetics. Each dish is paired in perfect symbiosis with the wines of sommelier Alessio Scholl.
The restaurant is located in the historic old town tower from the 14th century - a special ambience for an equally special cuisine. The plates are presented to guests like works of art, with modern interpretations of South Tyrolean specialties. Well-stocked wine list.
Head chef Werner Seidner has been a fixture in the kitchen for over 35 years and has become indispensable. His style combines regional ingredients with Mediterranean flavours. The beefsteak tartare, prepared at the table and served with focaccia and salted butter, is a special experience.
Manuel Ebner draws his inspiration from the herb garden and combines unusual cooking methods with the intense, natural flavours of wild herbs. These not only flow skillfully into his dishes - they even become the main ingredient in salads or soups.
"Ahs" and "Ohs" - the name says it all. The restaurant offers casual fine dining with a small menu that changes daily and is always adapted to the season. Traditional dishes such as boiled veal are reinterpreted in a creative and modern way and artfully presented on the plate.
Japan meets South Tyrol: the most precious, noble Wagyu and Kobe beef is given an exclusive setting here. The meat is so tender that it literally melts in the mouth. Guests can choose à la carte or decide between two menus. The lardo is a must.
Homemade is a priority, with ingredients sourced from grandma's garden or regional farmers wherever possible - all organic. The dishes always vary between chic, modern and down-to-earth. The apricot dumplings are a perfect example of both. Always fine theme weeks.
Honest, simple and uncomplicated - the focus here is on the essentials, namely feeling good and enjoying yourself. It's not just the restaurant that is purist, the plates are no-frills too. Risotto, pasta and fine fish and meat dishes are perfectly presented and prepared à la bonne heure.
The history of the castle is creatively reinterpreted here. The surprise menu, optionally with fish, offers a gastronomic journey through the region. You can also experience historical and modern influences à la carte - from suckling pig roast to Tom Kha Gai.
Renowned chef Theodor Falser consistently uses unprocessed, natural organic ingredients. Only when the basis is right does he turn his attention to the elaborate preparation. He appeals to all tastes. With a preference for miso, he brings a lot of umami to his dishes.
Lots of wood and natural materials reflect the alpine ambience of the modern luxury hotel. In the evening, the senses are enchanted with a gourmet menu, which is always served with a perfectly matched wine. The cuisine definitely deserves five stars - a feast for gourmets.
The luxury resort's gourmet restaurant fuses Mediterranean and Oriental cuisine. The best ingredients and the seductive aroma of sweet, savoury flavours make the experience uniquely beguiling. A blind menu at the Chef's Table is always full of surprises.
Great taste lies in small things. The straightforward menu presents a reduced cuisine with small plates. Because getting the essence onto the plate is a true art. Stylistically, the restaurant moves skillfully between Italy and Mexico - a successful combination.
The secret of taste lies in the products. Head chef Andrea Moccia transforms these perfectly combined into real gourmet experiences. Exotic ingredients such as hyssop, tapioca or katsuobushi are occasionally and very subtly incorporated into the dishes.