Outdoor Dining Area – restaurants in Bozen
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.
In one of the oldest restaurants in the city, the mix of traditional and modern elements is impressive. The extensive wine list is accompanied by casual dishes such as marinated melanzani with basil pesto, buffalo mozzarella mousse, date tomatoes and parmesan cookies or shellfish carpaccio.
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.
Awareness of regional delights and cosmopolitan influences are no contradiction in the restaurant with its cool sky bar. The excellent staff serve exclusive wines and the daily specials are created from scratch every day. Here you literally float above the central Walterplatz.
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.
If you like pizza, you'll love the In-Treffpunkt. The round slice impresses with its bread-like crust and the toppings are delightfully seasonal and creative, such as the pizza with broccoli, pine nuts and chanterelles. Fabiana makes cakes and desserts that are highly addictive.
The fifth floor overlooks the rooftops of the old town and the restaurant is stylishly furnished with attention to detail. Gottfried Messner's compositions are light on their feet; the pickled salmon with cucumber and horseradish and fried sole on carrot puree and cauliflower are delicious.
The house looks back on a long history and the wood-panelled parlours have been gently linked to modern times. The cuisine offers down-to-earth dishes that remain as natural as possible. Enjoy lentil soup with prawn skewers or homemade kamut tagliatelle with lamb ragout.
A love of Italy is lived out here in many facets - with Enoteca, a total of three restaurants and a delicatessen. The view over Bolzano from the roof terrace of Fuoco, where fine dining is the order of the day, is magnificent. "Essential, honest and handmade" is the overarching concept.
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 restaurant is located in a venerable palazzo. The historic vaulted ceilings are combined with measured design. Head chef Filippo Sinisgalli combines Mediterranean products with gourmet ingredients. A sample: shrimp with passion fruit and foie gras. Great wine list with 450 labels.
In the modern Japanese restaurant, the tradition of oriental culture meets alpine freshness. Ingredients such as freshly caught fish and first-class rice are indispensable. The menu includes sushi, sashimi, tempura prawns, dim sum and miso soup with branzino. Excellent service.
The friendly farm nestles into the hillside above Bolzano. Mali Höller, the good soul of the house, serves delicious homemade bacon and sausage to start. The roasts with roast potatoes, black pudding gröstel and wafer-thin Schlutzkrapfen are particularly popular. Baked apple wheels are served for dessert.
The rustic house is surrounded by vineyards and deciduous forests, and in summer a glass of the house wine under the arbor is particularly refreshing. The kitchen serves fluffy dumplings, bacon snacks and Kaminwurzen sausages or meat platters. The baked apple rings are a highlight.
Furnished with dark, elegant wooden panels, the view of the rooftops of Bolzano is magnificent. The upscale, creative Alpine cuisine plays with flavours, such as the millefoglie of crispy Tirtl with Vinschgau farmer's sauerkraut, ham from Villnösser Brillenschaf and Golden Delicious gel.
Elad Ovadia now cooks where there used to be a tile warehouse. The mix of down-to-earth South Tyrolean cuisine and flavours from Elad's home country of Israel is what makes it so appealing. A different organic wine from South Tyrol is poured every day to accompany the food.
The house has a long tradition, and today the rooms and the beautiful terrace are full of fresh life. Beer is passionately brewed here, the selection is inviting, the Smoky Bock, for example, goes perfectly with hearty dishes such as farmer's roast, beef beer goulash or crispy fried spare ribs.
The interior of this down-to-earth pub with old pictures, lots of wood and a brewing kettle is a real eye-catcher. In addition to the excellent craft and specialty beers, the kitchen serves hearty dishes. There are bacon snacks, crispy ribs, Schlutzkrapfen with spinach filling or beef stew with dumplings.
Idyllically nestled in the wine hills of St. Magdalena high above Bolzano. Here Claudia and Rudolf Gasser produce Vernatsch, St. Magdalener, Lagrein, Cabernet, Rosenmuskateller and Sauvignon. The delicious standards are speck, omelette and ribs, with goulash soup and dumplings available to order in advance.
With a view of the cathedral and the Walter von der Vogelweide monument, you can enjoy Mediterranean cuisine. The pizza is a particular delight, even the crust is not left over. There is also a large selection of gluten-free dishes. And there is gluten-free beer, which tastes mild and palatable.