"Vegetarian Options" Restaurants in Bolzano
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.
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.
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.
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.
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.
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.
The direct location on the water creates a particularly atmospheric setting. Stylish and elegant, yet relaxed and cozy - this is not only the ambience, but also the dishes. The fish cuisine is popular, but the veggie dishes are also in demand.