"Outdoor Dining Area" Restaurants in Bolzano
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.
The elegantly rustic restaurant provides the perfect setting for the equally exceptional dishes. From aroma to texture, Simone Cantafio's gourmet cuisine is masterfully orchestrated. Hot and cold, sour and fatty, soft and crispy - he loves contrasts and uses them skillfully.
Chris Oberhammer sees himself as a "cuisiner". His philosophy is to make nature tasty in its purest form. With respect for every ingredient, he wants to bring the flavours of the region to life in an authentic way and take his guests on a gastronomic journey.
Professional chef Herbert Hintner has turned the restaurant into an outstanding gourmet address. Together with his son Daniel, he forms a well-coordinated team in the kitchen. Only the best regional ingredients and the seasonal treasures of nature are used.
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.
All is still right with the world here. Sincere hospitality can be felt here. Alpine cuisine is a central element of the luxury inn. Marinated smoked meat, Schupfnudeln with alpine cheese and Buchteln with vanilla sauce - a real South Tyrolean gourmet menu.
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 cuisine presents fish and seafood masterfully - sometimes traditional, sometimes Mediterranean, sometimes with Asian accents. Dishes such as tuna with leek and ginger vinaigrette, smoked yellowfin mackerel or poached oysters are real success stories. Tastes classy.
Modern design meets history in the 12 luxurious suites of this historic hotel. The upscale cuisine nevertheless remains down-to-earth. Chef Tomek Kinder, a master of his trade, conjures up fascinating gourmet menus with great attention to detail - exclusively for just eight tables.
A sophisticated eating and drinking culture is celebrated, which is reflected both in the basic products and in the implementation. Wine is not a supporting actor, but a co-star - there is no getting around the impressive wine rack. Some fine wines are waiting to be discovered here.