"Italian Cuisine" Restaurants in Alto Adige
Luis Haller demonstrates his love of his homeland in the kitchen. Using only the best, often rare and limited ingredients, he creates award-winning dishes that bring the highest quality to the plate. His claim: the best of nature for the perfect taste experience.
Natural, regional and seasonal products and species-appropriate animalistic husbandry are firm values of the Trafoier family. The focus is on emphasising the products' own flavours through delicate aromas and fine combinations, which is why the plates are purist and minimalist.
The cuisine is of the highest standard, but is anything but out of the ordinary. Karl Baumgartner develops both traditional regional and Mediterranean-inspired dishes with an innovative approach. The desserts, including the homemade ice cream, are simply delicious!
Situated on the hillside high above Moena, Malga Panna has been one of the top restaurants in Trentino for years. Paolo Donei brings the specialties of the surrounding mountains to the plate just as skillfully as fine fish dishes. You immediately feel at home in the wooden parlors. For those who prefer a view, the winter garden is the place to be. Very friendly and competent service, well-stocked wine list with many local specialties.
Christoph Huber is a bridge builder between traditional and modern cuisine. With his "from nose to tail" philosophy, he demonstrates creativity and sustainability with dishes such as chestnut miso soup and sheep's milk cheesecake. The historic building is well worth a visit.
Recharge your batteries and do something good for yourself - in this wonderful spa resort, you can recharge your batteries with forest bathing and wellness treatments. Culinary delights also focus on healthy enjoyment: with fermented and natural ingredients, every bite is an enrichment.
The gourmet experience is a true affair of the heart for the hotel. The kitchen is a master at harmoniously combining taste, aroma and appearance. The dishes are rooted in the Ladin-Italian tradition. The lamb wrapped in herbs is particularly delicious.
Chef Marc Oberhofer is a master of flavours with a fine sense for the aesthetics of the plate. The gourmet restaurant has a cosmopolitan focus, but remains regional in its choice of products. Tyrolean gray cattle with pine cones, celery and Achilles tendon is a real adventure.
Each generation of the Varesco family brings in new ideas. It has remained an inn, but now with a modern appearance. Home-grown produce and products from the organic garden characterise the cuisine. Two chefs cook two menus at the same time, combining Italian and South Tyrolean cuisine.
The elephant is a constant presence in the restaurant - stylish and elegant, in perfect harmony with the ambience. Two souls live in Mathias Bachmann's chest: one that celebrates down-to-earth South Tyrolean dishes and one that is dedicated to modern haute cuisine.
Whether in the restaurant or the bistro - the product quality is unsurpassed, as everything comes directly from the farm. Lardo, pancetta, smoked sausages - everything is still produced here. At over 2,000 meters above sea level, everything is even produced in the farm's own cheese dairy. Pleasure tip: steaks.
The Gasthofstube delights with a harmonious combination of old Tyrolean recipes, Mediterranean influences and regional ingredients. Head chef Peter Girtler sees himself as a gastronomic cultural mediator. Beautiful medieval vaults and romantically painted windows.
The perfect place for romantic hours. You can feel the love everywhere, especially in the elegantly graceful dishes. Mathieu Domagala, a gastronomic cupid, lights the fire with his romantic menu, and not just in terms of taste. Noble products become works of art on the plate.
You could hardly eat more comfortably and authentically in the region. The typical Schlutzkrapfen are masterfully shaped, elegantly filled and topped with texture nut butter - and always served with a smile. That's all you need to say.
Pleasure walks through idyllic forests and parks lead to the romantic, sophisticated hotel jewel. Traditional dishes are served at fine-dining level, refined with special essences, spices and aromas. Dine like in imperial times!
Starting out as a village pub, the Pitzock has now developed into a gourmet spot. Oskar Messner and his wife Ingrid are most pleased to have a dining room full of satisfied guests. They make their guests happy with slow food, especially lamb specialties.
The wonderful hosts look after their guests with enthusiasm. Head chef Andrea Irsara takes care of your physical well-being and tells the story of Val Badia with his gourmet cuisine - a successful blend of Ladin, Italian and Tyrolean cuisine.
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 pizza oven is running at full speed before Santo breathes life into the yeast dough. The pizzas are refined with San Marzano tomatoes, fior di latte mozzarella and fine ingredients such as yellowfin tuna or Tropea onions. The pizza menu is a gastronomic journey through Italy.