"Vegetarian Options" Restaurants in Alto Adige
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.
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.
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.
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.
Situated on the hillside high above Moena, Malga Panna has been one of the top restaurants in Trentino for years. Paolo Donei brings the specialties of the surrounding mountains to the plate just as skillfully as fine fish dishes. You immediately feel at home in the wooden parlors. For those who prefer a view, the winter garden is the place to be. Very friendly and competent service, well-stocked wine list with many local specialties.
Recharge your batteries and do something good for yourself - in this wonderful spa resort, you can recharge your batteries with forest bathing and wellness treatments. Culinary delights also focus on healthy enjoyment: with fermented and natural ingredients, every bite is an enrichment.
The gourmet experience is a true affair of the heart for the hotel. The kitchen is a master at harmoniously combining taste, aroma and appearance. The dishes are rooted in the Ladin-Italian tradition. The lamb wrapped in herbs is particularly delicious.
The ConTanima is a hidden gem in the beautiful garden of the Parkhotel Laurin. Dario Tornatore's career has taken him from Italy to France, then via London to Bahrain and Saudi Arabia. In the carefully restored former greenhouse, he blends all these impressions into a harmonious whole.
Each generation of the Varesco family brings in new ideas. It has remained an inn, but now with a modern appearance. Home-grown produce and products from the organic garden characterise the cuisine. Two chefs cook two menus at the same time, combining Italian and South Tyrolean cuisine.
The elephant is a constant presence in the restaurant - stylish and elegant, in perfect harmony with the ambience. Two souls live in Mathias Bachmann's chest: one that celebrates down-to-earth South Tyrolean dishes and one that is dedicated to modern haute cuisine.
Patrick Holzner's cuisine follows the pleasure principle and appeals to all the senses equally. The visually outstanding dishes impress with their variety of flavours and exciting textures. Wine lovers get their money's worth: over 600 labels are stored in the Lehmvinothek.
Just a few metres away from the brewery, there are two charming farmhouse parlours to choose from at the Schlosswirt. Here they cook with love according to grandma's recipes, but in a modern way: Graukaskropfn, venison goulash, glazed veal tongue and strudel are just some of the specialties.
Head chef Martin Köhl, a master of his trade, provides gastronomic vacation experiences and focuses on the best products. Vegetarian and gluten-free dishes are a matter of course for him. The wine list, with 400 to 500 carefully selected labels, is of high quality.
Gregor Eschgfäller has mastered the art of creating multi-sensory dishes. He appeals to all the senses with different tastes, aromas, textures and even temperatures. His exquisite creations are complemented by matching cocktails, including non-alcoholic versions.
This idyllic restaurant on the lakeshore in Lidopark invites you to stay a little longer. Despite the size of the restaurant, every dish is served in top quality. Specialties from the charcoal grill, including fish and meat such as Wagyu entrecôte, are particularly popular.
Starting out as a village pub, the Pitzock has now developed into a gourmet spot. Oskar Messner and his wife Ingrid are most pleased to have a dining room full of satisfied guests. They make their guests happy with slow food, especially lamb specialties.
On the organic farm, the idea of nature and provenance is lived - and this is particularly noticeable on the plate. Lots of fresh vegetables are used and the kitchen mainly preserves, cooks and sustainably processes ingredients from the farm. They even smoke their own bacon.