"Sunday Opening" 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.
Andrea Fenoglio embodies sophisticated dining and drinking culture. Whether for a quick lunch, an à la carte experience or a seven-course menu of avant-garde cuisine - every pot finds its lid here. The wishes and preferences of the guests always take center stage.
The high product quality forms the basis for Peter Girtler's haute cuisine. Creative dishes such as apple strudel risotto with goose liver or Alpine char with smoked peas provide real wow moments and show how masterfully quality is brought to the fore.
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!
The renowned gourmet restaurant impresses across the board - from the ambience to the plate, it offers a gourmet experience at the highest level. Foie gras with peach and black walnuts or tiramisu with Karuna chocolate - the tasting menu reads like poetry.
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.
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.
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.
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.
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.
Reduce stress and recharge your batteries - a stay at a spa does not mean doing without gastronomic delights, as our their food retreat proves. Natural ingredients form the basis. Fermented foods are particularly aromatic and firmly anchored in the cuisine.
Just a few metres away from the brewery, there are two charming farmhouse parlours to choose from at the Schlosswirt. Here they cook with love according to grandma's recipes, but in a modern way: Graukaskropfn, venison goulash, glazed veal tongue and strudel are just some of the specialties.
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 menu in particular is prepared with passion and Burkhard Bacher incorporates his cosmopolitan streak: a colourful mix of the world's cuisines - from South Tyrol to Asia. For example: caramelised foie gras roll or prawn carpaccio with Venere rice.
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!