Child friendly – restaurants in Alto Adige
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.
You can experience nature in the beautiful parlour with its fine wood, and enjoy nature with the fantastic creations of star chef Theodor Falser. Genuine taste, hand-picked ingredients, rigorously regional is a must. For example? Shiso, smoked buttermilk, vegetables and herbs.
The glass and wood pavilion as an extension to the old manor house is Manuel Ebner's stage. His skill in taking the heaviness out of old recipes and renewing them with wild herbs, fruity aromas and roots is remarkable. Each plate is an artistic symbiosis of colours and contrasting flavors.
A visit to Mirko Mair is a combination of pleasure and history. Mirko can be experienced in the magnificently panelled parlours and the impressive 14th century vaults, a stage for contemporary cuisine in a historical setting. The dishes are based on traditional recipes.
Melanie De Lazzer and Gregor Eschgfäller incorporate their experiences from Hangar 7 in Salzburg and from traveling all over the world into their small, fine restaurant. In the dishes, South Tyrol meets savoury and hot notes from all over the world. With only two tables, reservations are essential.
A visit to the Kircherhof is a complete experience, staying in tasteful apartments. The farm and inn are characterised by the concept of sustainability. The kitchen uses what the organic garden has to offer. This includes light, healthy dishes such as beet carpaccio as well as dumplings with spinach or hearty roast lamb. Very good wine selection.
The focus of the cozy country inn high above the valley is on South Tyrolean specialties. The various specialty weeks are popular, and the menu features spinach dumplings, pasta and potato dumplings, as well as grilled liver, goulash and roast onions from local beef.
Purist design and historic walls form an elegant symbiosis in the manor house with its twelve luxurious suites and a sauna. The restaurant stands for soul food at its finest, the dishes captivate with their intense flavours. The wine accompaniment also plays all the right roles.
Harmonious combination of courtyard and hotel. Stylishly traditional, modern and wonderfully casual, the guest lives here for a while. Many natural products come from their own farm. Head chef Markus Prenn ensures a good gut feeling with creative South Tyrolean cuisine - precise and tasteful.
The restaurant in the sustainable architecture hotel is located at 1,500 meters away from the noise and hustle and bustle, the view of Lana and Merano is unique. The power of the surrounding nature can also be felt on the plate, with refined dishes created using local produce.
The whole of Bolzano meets in this traditional inn. Old walls and a young spirit make up the magic. You should try the "Knödelkistl", potato dumplings, veal Wiener schnitzel and apricot dumplings. Mediterranean dishes such as warm octopus salad with lettuce hearts and mango dressing are a light alternative.
Tradition is an important ingredient in the Adlerstube's kitchen, where traditional recipes are ennobled with new ideas. Helene Markart's vital cuisine is based on regional ingredients and home-made pasta, vegetables come from her own garden. Great theme weeks, in February everything revolves around radicchio.
The small restaurant with its cozy wooden parlour is surrounded by farms and rustic countryside. "Local and regional" is the motto of the cuisine, resulting in hearty home cooking such as beet tartare with chanterelles, risotto with Alpine prawns or saddle of venison on polenta.
A cozy atmosphere, deer antlers hanging on the walls and a close connection to nature. Regional ingredients are used to create hearty classics that are personally prepared by owner Sylvia Mayr. Highlights: Ox carpaccio, nettle soup, Schlutzkrapfen and apple strudel. Exciting wine list.
This historic castle is not only popular as a location for weddings and festivities. In the vaulted room, you can enjoy the sophisticated cuisine mix, such as Schlutzkrapfen with meat from young bulls and shiitake or Hirschnuss with heirloom carrot, hazelnut and pear. Two special wines are also made in-house.
This traditional restaurant lives for wine culture in the best sense of the word, the wines are matched to the dishes. The landlady herself is in the kitchen, her passion is vegetables in all variations, and it has to be organic in any case. The Jerusalem artichoke tagliatelle is exciting, and game meat is hearty.
A place of encounter and art, located in the middle of the vineyards and directly on the beautiful Algunder Waalweg. Most of the products here - ham, cheese and bread - come from the farm's own production. You can also taste the quality in the bacon dumplings and sweets such as walnut ice cream or poppy seed doughnuts.
The friendly hotel has a few nice rooms, the quiet location and the view are a blessing. The cereals are home-grown and, of course, the pasta is homemade. Tartare from the farm's own young beef or baked apple cakes are delicious. Extensive wine cellar.
This gourmet and boutique hotel in the sun-drenched Pustertal Valley shines on the outside with its modern and clear wooden structure, while the parlour radiates historical charm. The young chef Marco Dalla Giovanna masters a successful combination of South Tyrolean cuisine and Mediterranean influence.