The best restaurants in Alto Adige
The exclusive hotel walls house an excellent restaurant, the view of Merano is unique. A tasting menu is offered, which Gerhard Wieser composes in a technically precise, sophisticated and visually extremely appealing way. The wine accompaniment is also of the highest standard.
A special place surrounded by greenery with breathtaking views of the peaks of the Dolomites. Heinrich Schneider's aim is to capture the scents and flavours of nature in every dish in a modern and grounded way - as sustainably as possible and at the highest level. Excellent wine service.
Nobert Niederkofler has a new creative home: a historic villa that has been adapted to modern times with modern elements. The three-star chef will also implement his "Cook the Mountain" concept here. Culinary art at the highest level with the best ingredients from the surrounding mountains and valleys.
The house has been family-run since 1773, and the exclusive setting underlines Mathias Bachmann's upscale kitchen line. His creations impress with their intensity of taste, expression and composition. Example: lime macaron with red prawns. Outstanding wine accompaniment, excellent service.
The enchanting hotel is home to a special gastronomic gem, where guests dine in two traditional, centuries-old farmhouse parlours. The eight-course journey is a firework display of flavours, aromas, textures and appealing presentation. The wine cellar offers an astonishing variety.
The centuries-old walls of a former mill now breathe a concept of art, wine and gastronomic delights. Othmar Raich and his team are responsible for this, using organic ingredients wherever possible. Wonderful dishes, attentive service, great wine list.
The glass loggia surrounded by roses and wild vines and the gourmet box on the wooden terrace high above Merano set the stage. For his creative menu, Egon Heiss turns to down-to-earth recipes. With dedication and stylish sophistication, he turns them into healthy, purist delicacies. .
Anna Matscher has made her way from a self-taught chef to one of Italy's most decorated chefs. Where the products come from is particularly important to her, which is why she is constantly in personal contact with farmers and producers. Her husband looks after an exceptional wine cellar.
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 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.