The Falstaff Restaurant Guide presents the best culinary addresses in South Tyrol.
THE BEST RESTAURANTS IN SOUTH TYROL (Link)
With his culinary masterpieces, the exceptional South Tyrolean chef brings the region to life in an extraordinarily aromatic way; in the "Atelier Moessmer" he now has a correspondingly elegant ambience at his disposal. Niederkofler's "Cook the Mountain" philosophy focuses on regional, seasonal and sometimes unusual ingredients that reflect the essence of the Dolomites - you can literally taste the region here. It deliberately focuses on the Alps as the origin of all the animals and plants used in order to preserve and celebrate the uniqueness of the region.
The listed Villa Moessmer, once the home of the director of the 19th century cloth factory, provides the ideal setting for these artfully presented dishes that tell of creativity and craftsmanship. Hardly anyone knows how to capture a feeling in a dish as masterfully as Norbert Niederkofler. With every creation, he succeeds in bringing emotions to the plate - be it the tranquillity of the mountain landscape, the freshness of a clear mountain stream or the warmth of a traditional South Tyrolean home.
The "Baita Daniel Hütte" is rightly celebrated as one of the hotspots of Alpine cuisine in South Tyrol. Here, fresh regional ingredients are combined with creative and down-to-earth preparation. The menu offers a delicious mix of traditional Tyrolean classics such as "Herrengröstel" with bacon and coleslaw or a hearty barley soup as well as Italian specialties such as pasta and gnocchi. Not to forget the freshly baked pastries - the apple strudel has already achieved mountain fame. Surrounded by the breathtaking scenery of the Dolomites, the fresh air, the seductive scent of alpine pastures and the authentic taste on the plate, an overall concept is created that appeals to all the senses. Junior chef Martin serves the matching wine from the well-stocked cellar. All this is crowned by the warm atmosphere and the unmistakable South Tyrolean way of life, where every visit feels like a meeting with friends - including the house schnapps.
The Schlosswirt in Forst has a long inn tradition, which Luis Haller has skillfully revived. Haller masterfully expresses the diversity and beauty of South Tyrol in his cuisine, always with great respect for nature and the regional treasures. His aim is to give South Tyrolean cuisine back its authenticity and at the same time set modern accents. For him, hospitality traditions are alive and timeless - they don't have to be reinvented, but constantly developed. With attention to detail and a deep, personal relationship with his guests, he creates a unique experience. The romantic summer garden and the rustic parlors make its philosophy tangible - every bite brings the region a little closer and preserves this cultural treasure for the future. Maître Nicola and his team look after the guests eloquently and warmly.
In the middle of the idyllic Eisack Valley vineyards, with a view of the Villanderer Hochalm and the beauty of the Dolomites, the Augschöll family offers an all-round carefree wine tavern experience. With the philosophy "less is more", she captures the purity of nature and the aromas of the region in her individual organic wines. Mama Frieda and Grandma Maria form a well-coordinated team in the kitchen. Törggelen with Schlutzkrapfen, Knödeltris and Kartoffelblattln makes it clear why these traditions and their family recipes must be preserved. The younger generation, Carmen and Hannes, also contribute their creative ideas. The Röckhof now also offers a vegetarian and a vegan version of Törggelen. A homemade schnapps from "Tata" Konrad or a beer from Hannes is the icing on the cake - here, every culinary delight has a name.
Ristorante Porcino has cooked its way to the pinnacle of South Tyrolean cuisine in a very short time. Head chef Marco Verginer and sommelier Michaela Mair are true masters of flavors, perfectly combining their shared passion for high-quality, creative cuisine. Alpine and Mediterranean influences merge into a harmonious whole in this special place. The noble porcini mushroom, which gives the restaurant its name, symbolizes the original, nature-loving philosophy of the house, which is also reflected in the ambience. Large windows offer a fantastic view of the mountains, especially at sunset, when the golden light makes the landscape glow in warm tones. This experience of nature is also reflected on the plates - a tribute to the beauty and intensity of the region. To round off the evening, we recommend a whisk(e)y from the hotel's extensive collection.
Chef Manuel Pichler - not yet thirty - is a visionary creator with a keen sense of aesthetics, colors and shapes. He skilfully plays with modern flavors while always anchoring the regional roots in his dishes. An outstanding example of this is the "Trota salmonata" - the salmon trout, which he serves with an Asian salad, cucumber and citrus vinaigrette. This creation combines refreshingly contrasting fruity, sour, tart and umami notes. The ingredients come from our own garden as well as from overseas. With a hint of buckwheat for the crunch, it appeals to all the senses. The excitement runs through his multi-course menus, with each à la carte dish being a real hit in its own right. He can rightly call himself "Newcomer of the Year".
Host and sommelier Michael Falk and head chef Matias Bachmann form a perfectly harmonious flavor team that delights guests with its concept for fine dining and drinking at the highest level. Michael Falk's passion is reflected in the exceptional wine list. In the Apostelstube, he presents an impressive selection of fine wines on 69 pages, personally selected and carefully sorted according to origin, type and grape variety. The variety ranges from renowned wineries in South Tyrol to Sicily, wines from Priorat and Ribera del Duero in Spain, exquisite champagnes, Burgundy and Bordeaux wines to fine Rieslings from Germany and spicy Austrian Veltliners. Top international highlights are also represented. Limited bottles and rarities that are rarely found in a glass are an impressive addition to the culinary creations.
In the gourmet restaurant AO, sommelier Teresa Pichler is literally ahead of the game. She is not only the curator of the exquisite wine list, but also sees herself as an ambassador for Eisack Valley wine, the region in which her establishment is located. Teresa introduces guests to the origin, grape variety, location and production of the fine wines. Regionality not only characterizes the kitchen line: the selection includes mainly natural wines, predominantly from the picturesque South Tyrolean vineyards.
Teresa works closely with her partner and chef Levin to create the perfect food-wine pairing. After creating the menu, she selects several suitable wines for each dish to ensure that the harmonious combination of food and grape juice works perfectly. The high-quality South Tyrolean specialties are creatively enhanced by the exclusive wine accompaniment, with Teresa's fine nose regularly providing taste explosions for the discerning palate of the guests. Their warmth is simply infectious!
Lukas Gerges, restaurant manager, head sommelier and wine director at Atelier Moessmer, embodies the philosophy of a true host. For him, good service is a way of life - a matter of course and a commitment to his guests that forms the foundation for a first-class culinary experience. "The whole is more than the sum of its parts," says Gerges. Under his leadership, the service team has achieved top performance. With altruistic humility and profound knowledge, they succeed in passionately conveying the stories behind the dishes, Norbert Niederkofler's extraordinary dishes and the selected top wines to the guests. Dedication to the guest and the ability to create unforgettable memories are the true essence of a gourmet visit. With its inviting and unobtrusive manner, the team offers competent advice and excellent hospitality, where each guest is treated individually and the soul of the house is palpable.
At ConTanima, chef Dario Tornatore takes his guests on a sensual journey in which nature, culinary art and South Tyrolean tradition merge in perfect harmony. Inspired by the rich history of cultural encounters that once brought merchants from Venice and the Habsburg monarchy to Bolzano, the magic of bygone times is revived here. The light-flooded Art Nouveau greenhouse, surrounded by the majestic trees of Laurin Park, combines the elegance of architecture with the beauty of nature. The glass walls merge the inside and outside, so that every view from the restaurant takes in the fascinating surroundings. This philosophy becomes tangible - simplicity, art, innovation and the rediscovery of one's own roots. In this unique atmosphere, a multi-sensory culinary experience unfolds, magically showcasing the treasures of South Tyrol, Italy and the wider world.
The barn, built in 1772, has developed into a temple of pleasure that has nevertheless retained its quaint, charming and authentic ambience. With its village flair and inviting wooden parlor complete with tiled stove, the restaurant embodies exactly the image that one imagines of such a place. Here, mom Sara and son Mathias combine the best of their two worlds and their respective culinary histories on two menus. This combination is reflected in an innovative concept in which the traditional is complemented by the modern and, conversely, the modern is interpreted traditionally. Everything is prepared in a grounded and natural way, with ingredients coming directly from the farm or from the surrounding area. This creates an awareness of regionality, quality and sustainability. Slow Food is not just an advertising strategy here, but a deeply rooted concept for the future that emphasizes genuine craftsmanship and the preservation of traditional dishes and foods. The pure flavors of South Tyrol in their most beautiful form.
Gerhard Wieser and his team set new standards in Castel fine dining and make a decisive contribution to the success of the renowned hotel, where the kitchen is the heart of the hotel. With dedication and creativity, Wieser has made the restaurant a permanent fixture in the country's culinary sky, unique in its kind. Always open to change, he is constantly developing his dishes and is always on the lookout for new challenges, exciting products and innovative cooking techniques. Gerhard Wieser is the master of fine tuning.
As an ambassador of enjoyment, he is not only a bestselling author of cookbooks, but also a passionate teacher who passes on his knowledge to budding gastronomy professionals and amateur chefs. Healthy cuisine is particularly close to his heart. As a culinary tinkerer and perfectionist, he creates a light, sophisticated symphony of aromatic, high-quality ingredients. As a member of the Association for Healthy Nutrition, he focuses on natural foods and conveys his philosophy in every one of his creations.
The taste of the south, the dolce farniente - this attitude to life is captured here in every piece of dough and every bite. The ambience of this pizzeria radiates a passion for authentic Italian cuisine: warm, inviting and lively. The scent of fresh basil leaves and the gentle crackling of the oven fill the air. Santo Gabriele, the master behind these works of art, has a love of pizza in his heart. In Naples, he learned to perfect the doughs - to let them rise gently and bring them to full development in the oven. His journey through Italy led him to the finest regional flavors and best raw materials: San Marzano DOP tomatoes from Campania, Fior di Latte, Calabrian Spianata, capers from Salina and Tropea onions, to name but a few. Each of Santo's pizzas tells the story of one of his discoveries and lights up the soul of the Corso. The Corso has rightly earned the winner's podium of the South Tyrolean art of pizza for the second time! Unlike many other pizzerias, Corso also has an attractive wine list.
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