"Child friendly" Restaurants in Alto Adige
In the five-star Grand Hotel, the Alpenroyal Gourmet Restaurant delights with Alpine-Royal cuisine. Head chef Mario Porcelli demonstrates creativity and sensitivity in the creation of his dishes and in the selection of products, which are perfectly matched in the menu. Every plate is a work of art.
Gregor Eschgfäller has mastered the art of creating multi-sensory dishes. He appeals to all the senses with different tastes, aromas, textures and even temperatures. His exquisite creations are complemented by matching cocktails, including non-alcoholic versions.
Panelled ceilings, rustic wood and a warm tiled stove - an ambience that could hardly be more cosy. Old recipes and traditional dishes such as Schlutzkrapfen, Kaspressknödel and marinated lamb loin are brought to the plate in a modern and stylish way. Top quality!
On the organic farm, the idea of nature and provenance is lived - and this is particularly noticeable on the plate. Lots of fresh vegetables are used and the kitchen mainly preserves, cooks and sustainably processes ingredients from the farm. They even smoke their own bacon.
The chic, modern mountain resort is idyllically situated between the peaks, where you can leave the hustle and bustle of everyday life behind you with every metre you climb. The restaurant also has it all: head chef Daniel Sanin inspires with his creativity, for example with smoked nettle sorbet or sweetbread cappuccino.
Alpine-Mediterranean delicacies await the guests. The trio of starters with Schlutzkrapfen, beet dumplings and cheese gnocchi proudly represent South Tyrolean cuisine. Savoury dishes include spare ribs and roasts. South Tyrolean flint wine and craft beer are perfect as an aperitif.
Casual fine dining in South Tyrolean means transforming regional, down-to-earth dishes with modern flavours into innovative top dishes. The selection is always seasonal. Fine wines come from the "Fumoir" wine cellar below the restaurant.
Egg yolk wrapped in bread, ravioli with ricotta espuma - this is where fine dining meets regional specialties. The ingredients are always fresh from the market and from selected producers. In terms of drinks, the restaurant is well equipped: A dedicated beer menu offers everything from lager to ale.
The Wirtshaus is considered the extended living room of the people of Bolzano: informal, uncomplicated and wonderfully down-to-earth. Here you will find real feel-good cuisine. Classics such as Bauerngröstl, various dumpling dishes and hearty soups are soothing soul warmers.
The mountain resort is located at an altitude of 1,500 meters, where you can leave the hustle and bustle of everyday life behind you with every metre. The restaurant also deserves five stars. Head chef Daniel Sanin demonstrates creativity in the kitchen with dishes such as smoked nettle sorbet and sweetbread cappuccino.
The restaurant on the golf course attracts guests not only because of the sport. As an ambassador of indulgence, great importance is attached to the excellent quality of the ingredients. The gourmet pizzas in particular are a highlight - with options for vegans, lovers of "pizza bianca" and all those on a gluten-free diet.
Pizzas in all variations and Italian classics are always served here in top quality. The extensive range of drinks is remarkable: four types of draught beer, bottled beers from Italian craft breweries, an impressive selection of wines and spirits.
Hospitality is a way of life. The host cooks personally and attaches great importance to honest, regional ingredients. Seasonal specialties are served with a special event character, including chestnut weeks, dumpling evenings and of course the Törggelen season.
The Wassererhof embodies well-being, wine and wonderful food - you can only agree with that. Fine wines come from the farm's own vineyard. In the Buschenschank, Andreas Mock guarantees quality with dishes such as Schlutzkrapfen, dumpling variations, Erdäpfelblattln or barley risotto.
Located right next to the pilgrimage church, the inn is now a place of pilgrimage for connoisseurs. Ingrid Mocatti focuses on balanced, healthy dishes with a focus on naturalness. Fresh herbs, essences and aromas from the forest find their way into the kitchen.
The dishes reflect the diversity of nature. Aromatic ingredients from fields, meadows and forests open up new worlds of flavour. Herbs play a central role in every dish - whether in the salad, in the breading, as espuma or in a deer that has previously taken a hay bath.
The Alpine mountain world and the Mediterranean influence characterise both the wines and the South Tyrolean specialities. The repertoire is proudly presented in the Buschenschank: bacon dumplings, roasts and pastries, all home-made of course - and a good glass of wine is a must.
The menu reflects South Tyrolean restaurant cuisine: from potato dumplings and dumplings to Gröstl and sour veal head. In spring, the focus is on Terlano asparagus as a regional delicacy, in different preparation methods and variations.
Wine is the specialty - but what would a fine wine be without the right accompaniment? In addition to the multi-course menus, the aroma of fresh pizzas from the wood-fired oven is particularly appealing. The favourite, albeit not quite traditional, is the "Prantl" with asparagus and salmon.
Fine dining and wine culture are cherished and cultivated. The winery is known for its Gewürztraminer, which is used not only in the glass but also in the dishes. The creative cuisine offers extraordinary creations such as blue cheese mousse with cucumber soup.