The Best Restaurants with 3 Falstaff Fork(s) in Alto Adige
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.
Natural, regional and seasonal products and species-appropriate animalistic husbandry are firm values of the Trafoier family. The focus is on emphasising the products' own flavours through delicate aromas and fine combinations, which is why the plates are purist and minimalist.
Head chef Michael Mayr gives free rein to his creativity by combining the concept of "back to the roots" with international influences. His signature dishes include the Beuscherl (always different) and the beet ravioli. The products are always regional.
Head chef Egon Heiss focuses on "Südtirol Heiss staged" and is dedicated to gourmet excellence. Using first-class products, he creates light, Mediterranean dishes that impress with their intense aromas. An exciting alternative to wine: a coordinated cocktail accompaniment.
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.
Christoph Huber is a bridge builder between traditional and modern cuisine. With his "from nose to tail" philosophy, he demonstrates creativity and sustainability with dishes such as chestnut miso soup and sheep's milk cheesecake. The historic building is well worth a visit.
With its modern urban lifestyle, this restaurant clearly stands out from its surroundings. The fusion cuisine brings traditional dishes with a creative twist to the plate. Over 1,000 carefully selected wines and unique drinks are waiting to be discovered.
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.
The gourmet experience is a true affair of the heart for the hotel. The kitchen is a master at harmoniously combining taste, aroma and appearance. The dishes are rooted in the Ladin-Italian tradition. The lamb wrapped in herbs is particularly delicious.
The ConTanima is a hidden gem in the beautiful garden of the Parkhotel Laurin. Dario Tornatore's career has taken him from Italy to France, then via London to Bahrain and Saudi Arabia. In the carefully restored former greenhouse, he blends all these impressions into a harmonious whole.
Chef Marc Oberhofer is a master of flavours with a fine sense for the aesthetics of the plate. The gourmet restaurant has a cosmopolitan focus, but remains regional in its choice of products. Tyrolean gray cattle with pine cones, celery and Achilles tendon is a real adventure.
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.
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.
The cuisine delights with dishes full of soul and exquisite, sustainably sourced ingredients. Head chef Mike Bräutigam always focuses on regionality. Old recipes are reinterpreted and combined in innovative ways. The "melted tomato with rocket" is a sensation.
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.
Patrick Holzner's cuisine follows the pleasure principle and appeals to all the senses equally. The visually outstanding dishes impress with their variety of flavours and exciting textures. Wine lovers get their money's worth: over 600 labels are stored in the Lehmvinothek.