The Best 10 Great Value priced 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.
"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.
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.
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.
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.
The native Italians bring plenty of amore to the kitchen with their fresh fish cuisine and authentic Neapolitan pizzas. 90 percent of the seafood comes directly from the sea and special emphasis is placed on first-class ingredients. The right vino is always at hand.
At an altitude of 2,240 meters, in the middle of the breathtaking Dolomites, lies the rustic hut, which is particularly popular in the winter season. After a ski tour, you can fortify yourself with hearty mountain cuisine and reward yourself with sweet treats such as the fluffy Kaiserschmarren.
The name of the restaurant lives up to its promise: regionality and a conscious approach to food are the cornerstones. The menu adapts to the seasonal offerings of the region and offers top quality, including Simmental beef, entrecote and Alpine char.
A safe bet for excellent quality. Meat tiger Armin Schneider relies on the charcoal grill for his premium cuts, which can be selected directly from the fridges. Intense aromas come into their own here and he also hits the right cooking point with fish.
The family-run restaurant serves traditional cuisine that revitalises dishes based on old family recipes with new refinement. The stews are excellent, but the fine fish cuisine also deserves attention. The focus is always on fresh products that are in season.
Chef Matthias loves intensely flavoured cuisine. He adds fire, depth and temperament to every dish and likes to play with contrasts. Each of the eight rooms is dedicated to one of his favourite spices - very colourful and stylishly designed.
Beautifully situated, the hut is a real hiker's paradise. Here you are spoiled with home cooking (all kinds of dumpling variations). Homemade maltagliati are a specialty. The food is cooked on a wood-fired oven - which not only conserves resources, you can taste it too.
The "from farm to table" principle brings the best home-grown ingredients directly into the kitchen. The dishes are hearty yet light in taste. There are also vegan dishes, such as the orzotto with beet and vegan cream cheese. A highlight: the restaurant's own Märzen beer.
The vegetable and herb garden provides fresh ingredients for the local Mediterranean cuisine. With modern creations such as char tartare with kimchi or trout with pumpkin falafel, the kitchen demonstrates its innovative spirit. The garden terrace is predestined for pleasurable hours.
The house and the menu have been modernised. This change is particularly evident in the kitchen: in addition to typical South Tyrolean specialties, international and Mediterranean dishes are also on offer. In summer, the barbecue is a special highlight!
A paradise for gourmets: the delicatessen with adjoining wine store offers the best from the region and beyond. Numerous specialties can be sampled at the long cherry wood counter, accompanied by a selection of 40 wines by the glass. Beautiful outdoor area.
The Schenk family has been writing South Tyrolean food history for decades. South Tyrolean Törggelen classics such as homemade Schlutzkrapfen with cabbage, cheese spaetzle or bacon dumplings have always been prepared with products from their own farm. Honest and down-to-earth!