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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 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.
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.
The unique Wagyū restaurant impresses with its stylish ambience and the best melt-in-the-mouth meat quality. Kobe beef and Wagyū dishes are interpreted in a Mediterranean style and combined with Japanese flavours. The carpaccio, for example, is served with lavender brioche and yuzu lime.
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 Waldner family's warm manner is not an advertising gimmick, but a real experience. You can switch off in the blooming garden. Werner Seidner has been providing fine cuisine for 35 years, mastering down-to-earth, hearty dishes as well as Mediterranean lightness and gourmet cuisine.
The hotel is easily accessible by cable car and you can stay in cozy or luxuriously furnished rooms. French, Spanish and Italian wines are ideal accompaniments to traditional seasonal dishes, and pasta and Schlutzkrapfen are homemade.
The Laboratory for Future Gastronomy focuses on natural food and drink, where tradition and zeitgeist meet. Mattia Baroni also attaches great importance to fermented ingredients. The wine cellar mainly stocks wines from up-and-coming winemakers, including rarities and unfiltered natural wines.
Would you prefer the romantic menu or the 1,001-calorie menu? No matter which, every single course is a work of art. The historic walls create an atmospheric setting with their combination of design, art, history and wellness. Exquisite wines from our own Grottnerhof.
The overall concept includes atmospheric suites and the grill restaurant, which now also hosts beef tastings. Steak from top sources has been the highlight for many decades, but the kitchen also masters seafood salad with celery marinade, sea bass from the oven and great desserts.
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.
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.
No cars, no noise, no stress. This is the setting on the Vigiljoch. In Stube Ida, 300-year-old wood is a reminder of the traditional South Tyrolean roots and radiates a sense of security. Mountain pine tagliolini or Pustertal cheese dumplings are down-to-earth and authentic in taste.
The Kofler-Mocatti family has been running the hotel for three generations and has transformed the former pilgrims' hostel into a contemporary hotel with purist architecture, a mix of old and new and natural dishes. The upscale inn cuisine revolves around the flavours and essences of the forest.
The Grand Hotel is built in Art Nouveau style and decorated with exquisite paintings and artistic details, and in the evening there is live jazz in the bar. The dishes are varied and seasoned with herbs. Pasta with razor clams and basil works well, and the musk octopus goulash is very exciting.
The concept is young and casual; you will look in vain for classic dishes here. Fresh, regional ingredients are used to create creative delicacies such as pickled trout with apple and horseradish ice cream. Pumpkin risotto is spiced up with truffles, taleggio cream and amaretto.
Palm trees, olives and lemons grow in the garden and the view of Merano is fantastic. What guests enjoy: seasonal dishes that combine South Tyrolean and Mediterranean cuisine. A successful example is the tomato risotto with savoury salami, 'Nduja, olives and prawns.
On the sunny terrace with a view of the chalk-white silhouette of the Dolomites 1,100 meters above everyday life, it's easy to immerse yourself in an enjoyable break. Excellent restaurant cuisine is on the menu. Nose to Tail is the order of the day, with each dish focusing on just a few flavours without chichi.