"Dogs allowed" Restaurants in Alto Adige
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.
Anna Matscher has made her way from a self-taught chef to one of Italy's most decorated chefs. Where the products come from is particularly important to her, which is why she is constantly in personal contact with farmers and producers. Her husband looks after an exceptional wine cellar.
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.
Andrea Fenoglio is a force to be reckoned with. His cuisine is varied, impeccably crafted and full of good ideas. He likes to take traditional recipes and interpret them in a modern way. The wine list offers 500 different wines, 20 of which are also available by the glass at a fairly calculated price.
Herbert Hintner and the Zur Rose restaurant are a permanent fixture. He has now handed over the chef's position in the kitchen to his son Daniel Hintner. He prepares his father's classics as well as new creations. The wine service is also on the same level as the restaurant.
You should have a head for heights, because from the modern mountain restaurant you can look straight down into the depths. Top chef Norbert Niederkofler and his team come up with extravagant dishes such as celeriac from the Josper grill, roasted onion powder and tomato water.
This modern restaurant with just five tables is located in a spacious park. Chris Oberhammer's cuisine combines modernity and simplicity with the aim of redefining tradition. The dishes draw much of their strength from the natural products of the nearby mountain farmers.
The Waldner family's warm manner is not an advertising gimmick, but a real experience. You can switch off in the blooming garden. Werner Seidner has been providing fine cuisine for 35 years, mastering down-to-earth, hearty dishes as well as Mediterranean lightness and gourmet cuisine.
The glass and wood pavilion as an extension to the old manor house is Manuel Ebner's stage. His skill in taking the heaviness out of old recipes and renewing them with wild herbs, fruity aromas and roots is remarkable. Each plate is an artistic symbiosis of colours and contrasting flavors.
A visit to Mirko Mair is a combination of pleasure and history. Mirko can be experienced in the magnificently panelled parlours and the impressive 14th century vaults, a stage for contemporary cuisine in a historical setting. The dishes are based on traditional recipes.
The hotel is easily accessible by cable car and you can stay in cozy or luxuriously furnished rooms. French, Spanish and Italian wines are ideal accompaniments to traditional seasonal dishes, and pasta and Schlutzkrapfen are homemade.
The Laboratory for Future Gastronomy focuses on natural food and drink, where tradition and zeitgeist meet. Mattia Baroni also attaches great importance to fermented ingredients. The wine cellar mainly stocks wines from up-and-coming winemakers, including rarities and unfiltered natural wines.
In one of the oldest restaurants in the city, the mix of traditional and modern elements is impressive. The extensive wine list is accompanied by casual dishes such as marinated melanzani with basil pesto, buffalo mozzarella mousse, date tomatoes and parmesan cookies or shellfish carpaccio.
Just outside Bolzano, the Osteria impresses with straight lines and a small terrace in the historic center. The menu is straightforward, with three starters, pasta and risotto, a few fish and meat dishes and delicious desserts. It's best to choose the tasting menu.
Would you prefer the romantic menu or the 1,001-calorie menu? No matter which, every single course is a work of art. The historic walls create an atmospheric setting with their combination of design, art, history and wellness. Exquisite wines from our own Grottnerhof.
The focus of the cozy country inn high above the valley is on South Tyrolean specialties. The various specialty weeks are popular, and the menu features spinach dumplings, pasta and potato dumplings, as well as grilled liver, goulash and roast onions from local beef.
A visit to the Kircherhof is a complete experience, staying in tasteful apartments. The farm and inn are characterised by the concept of sustainability. The kitchen uses what the organic garden has to offer. This includes light, healthy dishes such as beet carpaccio as well as dumplings with spinach or hearty roast lamb. Very good wine selection.
The historic building has just been completely renovated and the rooms and dining room have been redesigned. Florian Fink's dishes are inspired by the simple naturalness of monastery cuisine. The Brixen vegetable tartare or the Eisack Valley wine soup with cinnamon sticks are refreshingly different.
The overall concept includes atmospheric suites and the grill restaurant, which now also hosts beef tastings. Steak from top sources has been the highlight for many decades, but the kitchen also masters seafood salad with celery marinade, sea bass from the oven and great desserts.
Tucked away in a side street, this restaurant boasts a feel-good atmosphere. Burkhard Bacher sends his guests on a gastronomic dream journey away from the South Tyrolean classics. He is at home in all cuisines, whether French, Thai or Japanese. Well-stocked wine cellar.