Outdoor Dining Area – restaurants in Brixen
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.
Enjoy under a canopy of leaves in the beautiful Lido Park. The vegetables for the restaurant are grown on his parents' farm, from which Philipp Fallmerayer and Ivo Messner conjure up refined but always honest dishes without a lot of gimmicks. Risotto and specialties from the charcoal grill are a hit.
The historic building has just been completely renovated and the rooms and dining room have been redesigned. Florian Fink's dishes are inspired by the simple naturalness of monastery cuisine. The Brixen vegetable tartare or the Eisack Valley wine soup with cinnamon sticks are refreshingly different.
The wood-paneled parlour with deer antlers and old pictures is beautiful, and in summer you can enjoy the shady garden. The kitchen creates delicacies from regional ingredients such as lukewarm veal head with sherry dressing and mustard ice cream. The wine cellar is well stocked with 400 labels.
Good wine needs an elegant setting. There are plenty of bottles in the vinotheque to try out. There are selected dishes to accompany them. First raw prawns, green apple, lardo and elderberry. Then fine turbot, mashed potato, nut butter, dashi and fig. Or a tomahawk steak.
In the Mediterranean garden, you can enjoy a wide selection of South Tyrolean and Italian red and white wines, Prosecco, Franciacorta, Champagne and wines from all over the world by candlelight in the evening. Paula Kantioler serves refined, down-to-earth dishes from South Tyrol and Italy.
Picturesque location in the Kranebitter vineyards above Brixen. Host Alexander Thaler serves honest, regional dishes with Italian influences in a Tyrolean ambience - ideally enjoyed in the guest garden with its pear tree, fig tree and strawberry grape vine. Good own wines.
The Baldauf family has been running this modern hotel with beautiful apartments on the sunny plateau of Bressanone/Brixen with heart and tradition for over 40 years. Depending on the season, you can enjoy homemade pasta, light Mediterranean dishes or creative classics of South Tyrolean cuisine.
The organic concept has been practiced on the farm for a long time: On the farm, in the winery with PIWI varieties and in the Buschenschank under one roof. Much of the produce is home-grown, and Grey cattle have an important role. Kaminwurzen (smoked sausage), and bacon are always available, Schlutzkrapfen (ravioli) and fluffy dumplings on a rotating basis.
The passion for pizza and Mediterranean dishes can really be felt in this modern pizzeria. Antonino Leo places particular emphasis on selected seasonal ingredients in his cuisine. Another highlight are the burgers - crispy chicken or veggie burgers are served with Val Pusteria beer.
The extremely obliging hosts spoil you with everything you need at Törggele time. Not only the roasted chestnuts go well with the house wine, but also hearty snacks with bacon, fluffy spinach dumplings, rolled barley soup and the sumptuous meat platter with sauerkraut.
The beer garden is a cozy place to enjoy a glass of Andechs beer or the hotel's own Rienzbräu; the traditional inn is housed within historic walls. The South Tyrolean specialties include dumpling variations and apple strudel, while Mediterranean dishes and pizza are also popular.
Wonderfully preserved historic parlours invite you to enjoy South Tyrolean hearty or light Mediterranean dishes. Popular dishes include Eisacktaler Tris (Schlutzkrapfen, Kasnocken, spinach dumplings) and grandma's beef goulash or potato dumplings filled with apples and bacon, served with balsamic butter.
A somewhat hidden insider tip among insiders. Stone walls, wooden beams and modern elements create a cozy mix. Edith and Christian Stampfl serve 25 wines by the glass, with a total of 500 labels on the wine list. Light, excellent Mediterranean dishes go well with them.
Spend a relaxing farm vacation in three cozy vacation apartments. Wine and fruit juices are home-made, and during the "Törggele" season in the fall, the menu includes Kaminwurzen sausages and bacon to start, followed by dumpling tris or Schlutzkrapfen dumplings, and you should also try the "Äpfelkiachl".