"Parking Space" Restaurants in Alto Adige
The exclusive hotel walls house an excellent restaurant, the view of Merano is unique. A tasting menu is offered, which Gerhard Wieser composes in a technically precise, sophisticated and visually extremely appealing way. The wine accompaniment is also of the highest standard.
A special place surrounded by greenery with breathtaking views of the peaks of the Dolomites. Heinrich Schneider's aim is to capture the scents and flavours of nature in every dish in a modern and grounded way - as sustainably as possible and at the highest level. Excellent wine service.
The house has been family-run since 1773, and the exclusive setting underlines Mathias Bachmann's upscale kitchen line. His creations impress with their intensity of taste, expression and composition. Example: lime macaron with red prawns. Outstanding wine accompaniment, excellent service.
The enchanting hotel is home to a special gastronomic gem, where guests dine in two traditional, centuries-old farmhouse parlours. The eight-course journey is a firework display of flavours, aromas, textures and appealing presentation. The wine cellar offers an astonishing variety.
The centuries-old walls of a former mill now breathe a concept of art, wine and gastronomic delights. Othmar Raich and his team are responsible for this, using organic ingredients wherever possible. Wonderful dishes, attentive service, great wine list.
The glass loggia surrounded by roses and wild vines and the gourmet box on the wooden terrace high above Merano set the stage. For his creative menu, Egon Heiss turns to down-to-earth recipes. With dedication and stylish sophistication, he turns them into healthy, purist delicacies. .
The food is served in a small panelled parlour. Peter Girtler's philosophy when it comes to ingredients is: preferably regional, preferably from his own farm. This results in sophisticated, visually and tastefully outstanding creations. Sommelière Lisa Kinkelin serves the matching wines.
It is pleasant on the sun terrace with a view of the castle, herbs grow in the garden corner. Inside, stylish furnishings dominate, matching the colourful, creative dishes by Jörg and Kevin Trafoier. The wine service is also impressive.
Michelin-starred chef Luis Haller uses selected ingredients such as walnuts and permaculture vegetables. He uses these to compose unusual dishes, mastering the interplay of textures such as creamy and crispy as well as the contrasting sweetness and acidity.
In this historic building with its contemporary architecture, guests are treated to the finest gourmet cuisine in the evening. Stephan Zippl stands for sustainable ingredients, which he uses to conjure up chestnut gnocchi with fermented plums, porcini mushrooms and wood sorrel. The wine selection is also impressive.
In the South Tyrolean farmhouse parlours, in the sun-drenched veranda in turn-of-the-century style or on the terrace: the setting for Karl Baumgartner's high-quality, regional, traditional and sometimes Mediterranean cuisine is always atmospheric. Siegi Baumgartner is responsible for 500 wines.
The luxury hotel has a lot to offer: its own golf course, great suites and fine wellness. In the à la carte restaurant 1897, chef Michael Mayr creates alpine cuisine with modern standards. Great wine selection, Matteo Lattanzi provides superb service.
The philosophy of the Apulian chef is based on the cycle of nature and draws on Mediterranean, Alpine and international influences. Creative and light dishes such as pork knuckle with peach and Iberico bellota or lobster with avocado and lemongrass are served.
The family resort with natural swimming pond and new riding stables is nestled between mountains and forests. Tina Marcelli focuses on creative alpine cuisine close to nature and tradition, sourcing most of her ingredients from local producers. Exquisite fish and seafood dishes are served on Fridays.
Tradition and design characterize the atmosphere. The original flavours of South Tyrol and Italy come together in the pots and pans. Using fermented ingredients and fresh local produce, Mattia Baroni creates modern yet regionally rooted dishes that never cease to surprise.
An historic inn, the cuisine is anchored in the vivid. The young chef Christoph Huber and his team play big. Since spring 2023, there has only been evening service and a tasting menu for everyone. But that is sensational.
The unique Wagyū restaurant impresses with its stylish ambience and the best melt-in-the-mouth meat quality. Kobe beef and Wagyū dishes are interpreted in a Mediterranean style and combined with Japanese flavours. The carpaccio, for example, is served with lavender brioche and yuzu lime.
The location in the middle of the vineyard characterizes the friendly hotel and the casual fine dining cuisine of Chef Levin and his team. Honest ingredients are used imaginatively and explained to guests at the table. They are also imaginative in their search for mostly South Tyrolean wines.
The typical Ladin style characterizes the two old wood-panelled parlours, perfectly complemented by the sophisticated, natural cuisine, which is full of expression and spontaneity. Fish sashimi with lemon, caviar and dandelion or pasta with lamb ragout and squid are delicious.
You can experience nature in the beautiful parlour with its fine wood, and enjoy nature with the fantastic creations of star chef Theodor Falser. Genuine taste, hand-picked ingredients, rigorously regional is a must. For example? Shiso, smoked buttermilk, vegetables and herbs.