"Outdoor Dining Area" Restaurants in Brixen
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.
This idyllic restaurant on the lakeshore in Lidopark invites you to stay a little longer. Despite the size of the restaurant, every dish is served in top quality. Specialties from the charcoal grill, including fish and meat such as Wagyu entrecôte, are particularly popular.
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 focus is on the essentials, without much distraction. Inspired by the life of the monks, the restaurant has dedicated itself to the simplicity and naturalness of monastery cuisine and has developed it further. The monastery soup remains a newly interpreted classic.
A jewel in the old town that shines with outstanding cuisine. The ambience is a journey through time: beautiful stained glass windows, wood carvings, ornaments and rustic decorations. Whether veal head, pasta or chocolate tartlets - both rustic and delicate dishes are perfectly suited to the restaurant.
The vinotheque is very stylish. The ambience alone indicates the high quality of the wines and the selected specialties. From charcuterie to tuna tataki and tomahawk steak - taste has been proven here. Clear wines and rosé are also impressive.
A super-stylish wine bistro with an excellent selection of red and white wines, Prosecco, Franciacorta, Champagne and other specialties. Best served with antipasti such as prosciutto and cheese. Freshly cooked dishes are occasionally served at lunchtime.
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.
48-hour matured sourdough, fior di latte mozzarella and San Marzano tomatoes form the basis for Antonino Leo's outstanding Neapolitan pizzas. Baked exclusively in a wood-fired oven and topped with the best ingredients, they are baked to perfection.
The inn has been preserving South Tyrolean inn culture since 1585 and the walls of the cozy parlour could tell exciting stories. The cuisine combines light-footed Mediterranean with hearty regional dishes. The venison goulash with apple red cabbage is great art. Dream ambience!
At the Gattererhof you are not just a guest, you are welcome. Especially during the Törggelen season, the Kerer family spoils you with barley soup, Schlutzkrapfen, meat platters and sweet treats. A glass of homemade schnapps is the perfect way to round off the meal. Rustic and authentic!
The building once housed the coach house for the bishop's carriages. This charm is reflected in the restaurant ambience. The cuisine impresses with excellent dishes and pizzas. In the fine beer garden you can linger until the evening and enjoy a cool Rienzbräu.
Solid stone walls, an idyllic garden and atmospheric candlelight - the perfect setting to enjoy the evening with a glass of wine. The bistro kitchen offers a selection of charcuterie and cheese platters as well as tapas-style bruschette. Impressive wine list with 500 labels.
If you want to experience what South Tyrol tastes like, the farm is the right place for you. The Buschenschank traditionally celebrates Marende time and the Törggele festival with a down-to-earth snack. There are hearty meat platters with speck, smoked sausages, cheese, sweet chestnuts and nuts.