The best restaurants in Alto Adige in the Mid-Range Price Category
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.
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 Berggasthof does everything right - starting with the surrounding nature and the friendly host family and ending with hearty gastronomic delights. In the kitchen, host Anton Dalvai uses many of his own ingredients. Kaminwurzen sausages, jam and juices are also available to take home.
The family business offers a whole world of experience, starting with the best quality meat from its own butcher's shop, carefully matured ham and salami to perfection. Goulash or venison stew can also be taken home. Great wine list!
A typical noble residence with a bay window and stair tower, the inner courtyard and park are particularly romantic. Cultural events are regularly held here. The cuisine offers creative dishes such as nut tartare with sheep's cheese and red wine pear or taleggio risotto with blueberries and cod.
On the ground floor, crispy, light pizzas, gourmet burgers and traditional South Tyrolean dishes such as barley soup, dumpling tris or Schlutzkrapfen are served in lovingly furnished farmhouse parlours, while tender steaks are served one floor up. Freshly baked bread from the wood-fired oven is served daily.
Combining the old and the new - this is the credo of the Hainz family who run the restaurant: tradition with South Tyrolean classics meets zeitgeist with trendy drinks. Based on old family recipes, you can enjoy fluffy bacon dumplings, Schlutzkrapfen and venison ragout, and the apple strudel is a dream.
In addition to classic beers from its own production, the restaurant now also specialises in interesting seasonal varieties. A wide range of dishes is served, from pasta to dumpling variations and meat skewers with roast potatoes. The desserts have an Italian touch, with panna cotta and strawberry tiramisu.