Outdoor Dining Area – 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.
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. .
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 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.
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.
Tradition and design characterize the atmosphere. The original flavours of South Tyrol and Italy come together in the pots and pans. Using fermented ingredients and fresh local produce, Mattia Baroni creates modern yet regionally rooted dishes that never cease to surprise.
This modern restaurant with just five tables is located in a spacious park. Chris Oberhammer's cuisine combines modernity and simplicity with the aim of redefining tradition. The dishes draw much of their strength from the natural products of the nearby mountain farmers.
An historic inn, the cuisine is anchored in the vivid. The young chef Christoph Huber and his team play big. Since spring 2023, there has only been evening service and a tasting menu for everyone. But that is sensational.
The location in the middle of the vineyard characterizes the friendly hotel and the casual fine dining cuisine of Chef Levin and his team. Honest ingredients are used imaginatively and explained to guests at the table. They are also imaginative in their search for mostly South Tyrolean wines.
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.
Nicola Laera's ambitious, creative cuisine is based on the very best regional ingredients, but also borrows from France and sometimes uses quite exotic products. The wine cellar provides South Tyrolean accompaniments to the multi-course tasting menus.
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 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.
The parlours with their thick wooden beams are beautiful, and the courtyard conveys a sense of cosiness across the board. The Mair family provides gastronomic delights with bacon, sausage and meat from their own butcher's shop - there is roast pork with a crispy crust, but Schlutzkrapfen are also great. Great wine selection!
The location in the middle of nature high up on the mountain is idyllic. You can taste the connection to the region in many of the dishes. Guntmar Öttl, who learned his trade from Dieter Müller, skilfully oscillates between dumplings, focaccia and sophisticated dishes.
The parlour in the restaurant was furnished in a traditional and cosy style in 2018, with modern details that fit in perfectly. This combination is also important to chef Matthias Kirchler. Many products are sourced locally, spiced up with special ingredients from all over the world. Upscale wine accompaniment.
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.