The Best 10 Mid-Range priced Restaurants in Bolzano

Stephan Zippl's multi-course gourmet menus embody sophisticated cuisine to perfection - he loves details. His "new traditional cuisine" attaches great importance to sustainability, resource conservation and high-quality organic products. The beautiful Art Nouveau ambience is remarkable.

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.

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.

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.

Renowned chef Theodor Falser consistently uses unprocessed, natural organic ingredients. Only when the basis is right does he turn his attention to the elaborate preparation. He appeals to all tastes. With a preference for miso, he brings a lot of umami to his dishes.

Lots of wood and natural materials reflect the alpine ambience of the modern luxury hotel. In the evening, the senses are enchanted with a gourmet menu, which is always served with a perfectly matched wine. The cuisine definitely deserves five stars - a feast for gourmets.

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 term "bistro" can be misleading, as the bar's cuisine and exquisite selection of drinks exceed all expectations. Discerning gourmets are spoiled with chateaubriand, foie gras and tuna tataki. Whiskey, Champagne and cocktails are the perfect accompaniment.

Modern, purist and top quality: the artfully plated dishes take centre stage in the understated, elegant restaurant. Special attention is paid to the wine - it is perfectly matched to the exquisite dishes and expertly served. An enrichment!

At the exquisite Relais & Châteaux, guests can enjoy international and Mediterranean cuisine at the highest level. International and Mediterranean dishes are created here, which unfold their full range in the evening menu. Elaborate desserts come from the hotel's own patisserie.

Each menu follows a common thread: the flavours of the starters run through the main courses and harmonise perfectly with the matching dessert and wine. It remains anything but monotonous. A high level of enjoyment is guaranteed - both visually and in terms of taste.

A magnet for guests from all over the world for over 100 years, today the hotel is a haven of peace where simplicity is valued. The down-to-earth cuisine has been retained, but modern touches have been added. Hanna Perwanger cooks and bakes favourite dishes that are good for the soul - like grandma's plum cake.

This is where South Tyrol shows its best side: with breathtaking mountain panoramas, lush meadows and forests as well as authentic food typical of the region. Particularly popular are the ox dishes such as the hearty, savoury goulash and a variety of dumplings.

Gourmet dishes are already served at lunchtime, but in the evening the "Fine Mountain Dining" goes one better. With four- to six-course menus, Markus Holzer delights guests from course to course. His particular passion is pasta. South Tyrolean wines are the perfect accompaniment.

Johannes Lerchner knows how to create modern interpretations of traditional dishes. His risotto creations are unique: with versions such as blueberry with grey cheese or spruce shoots, he impressively demonstrates his creativity. He is always open to new ideas.

Small parlour, big taste. If you manage to get one of the five tables in the wood panelled parlour, you will be spoiled with a unique menu. Carpaccio of veal tongue or sweet and sour scallops are just a foretaste of what follows.