"Dogs allowed" Restaurants in Bolzano
Head chef Mathias Bachmann masters sophisticated flavour cuisine like no other. Local products are complemented with exciting components and harmonise perfectly. Veal shoulder braised in whiskey wood or tuna with shiso cress parfait are just the beginning.
With the new evening concept “Wine & Dine”, the restaurant-bistro shows its delightful side: small dishes to share, a menu with wine accompaniment or an after-work drink. The cuisine: regionally rooted, internationally inspired and made with love.
At lofty heights, you can discover new gastronomic worlds that go beyond cloud nine. The "From Mountain to Table" principle ensures that the authentic taste of Alpine dishes is brought to your plate. This results in delicacies such as pork belly with kimchi sauce.
The restaurant is located in the historic old town tower from the 14th century - a special ambience for an equally special cuisine. The plates are presented to guests like works of art, with modern interpretations of South Tyrolean specialties. Well-stocked wine list.
Head chef Werner Seidner has been a fixture in the kitchen for over 35 years and has become indispensable. His style combines regional ingredients with Mediterranean flavours. The beefsteak tartare, prepared at the table and served with focaccia and salted butter, is a special experience.
Manuel Ebner draws his inspiration from the herb garden and combines unusual cooking methods with the intense, natural flavours of wild herbs. These not only flow skillfully into his dishes - they even become the main ingredient in salads or soups.
"Ahs" and "Ohs" - the name says it all. The restaurant offers casual fine dining with a small menu that changes daily and is always adapted to the season. Traditional dishes such as boiled veal are reinterpreted in a creative and modern way and artfully presented on the plate.
Japan meets South Tyrol: the most precious, noble Wagyu and Kobe beef is given an exclusive setting here. The meat is so tender that it literally melts in the mouth. Guests can choose à la carte or decide between two menus. The lardo is a must.
Homemade is a priority, with ingredients sourced from grandma's garden or regional farmers wherever possible - all organic. The dishes always vary between chic, modern and down-to-earth. The apricot dumplings are a perfect example of both. Always fine theme weeks.
Honest, simple and uncomplicated - the focus here is on the essentials, namely feeling good and enjoying yourself. It's not just the restaurant that is purist, the plates are no-frills too. Risotto, pasta and fine fish and meat dishes are perfectly presented and prepared à la bonne heure.
The history of the castle is creatively reinterpreted here. The surprise menu, optionally with fish, offers a gastronomic journey through the region. You can also experience historical and modern influences à la carte - from suckling pig roast to Tom Kha Gai.
Great taste lies in small things. The straightforward menu presents a reduced cuisine with small plates. Because getting the essence onto the plate is a true art. Stylistically, the restaurant moves skillfully between Italy and Mexico - a successful combination.
The direct location on the water creates a particularly atmospheric setting. Stylish and elegant, yet relaxed and cozy - this is not only the ambience, but also the dishes. The fish cuisine is popular, but the veggie dishes are also in demand.
Host and top chef Christian Pircher masterfully stages his dishes. Hours of preparation, precise cutting techniques and a perfect balance of ingredients lead to the master plate. His wife Lenka proves her talent as a sommelier.
The wine cellar restaurant (over 24,000 bottles!) serves international cuisine at the highest level. Creations such as a veal sweetbread mortadella skewer with granola and cherries are unique here. The focus is also on wine accompaniments such as cheese, chocolate and charcuterie.
Sustainability is a real concern here, not just a show. This philosophy also extends to the cuisine: Maria Theresia Lutz skillfully showcases and creatively processes produce from her own farm, the garden or local farms.
Herbert Hintner is proudly committed to South Tyrolean cuisine and combines only the best on his menu. He uses special ingredients to give the dishes an extraordinary touch: veal tongue harmonises perfectly with capers - and the nettle dumplings surprise with a cheese filling.
The term "bistro" can be misleading, as the bar's cuisine and exquisite selection of drinks exceed all expectations. Discerning gourmets are spoiled with chateaubriand, foie gras and tuna tataki. Whiskey, Champagne and cocktails are the perfect accompaniment.
In harmony with nature, regional and seasonal products find their way into the kitchen. The result is South Tyrolean restaurant cuisine with a modern twist. Veal head carpaccio, nettle dumplings or juicy, spicy goulash from South Tyrolean beef always delight in a special way.
The inn sits elegantly and gracefully on the mountain, surrounded by woods and meadows - the perfect base for a relaxing vacation. Here, the focus is on regional specialties such as sour veal head, Kloatzn with grey cheese or stockfish gröstl. The wine list is also impressive.