Restaurants cuisine du monde Trentino-Alto Adige Südtirol

Restaurant Pitzock's chef, Oskar Messner, lovingly cooks the produce of the Val de Funes. He works closely with the region's small producers and breeders, some of whom belong to the Slow Food Presidio. One of the stars of the menu is lamb from the indigenous Villnösser Brillenschaf breed. Fresh pasta dishes, with the delicate flavors of garden herbs or the stronger flavors of Graukäse, the local cheese, are a delight. Ask for a table in the light wood-panelled back room, or on the terrace. A wonderful culinary discovery.

Beautiful pastel blue building on Vitipeno's main street, and excellent South Tyrolean cuisine, with traditional dishes such as canederli and goulash, but also some daily suggestions using seasonal produce and excellent fresh homemade pasta. The hotel offers comfortable, well-equipped rooms, some with balconies and mountain views, and a wellness area with sauna, whirlpool and deckchairs for relaxing after a hard day's skiing or hiking.

Housed in a 17th century palace, this restaurant offers typical lake cuisine and also high quality regional specialities from Trentino. You can eat on the terrace or in a cosy room. The service is elegant and the atmosphere warm. A hedonistic address where every plate is worked. While the visual appeal is seductive, the tastes and flavours blend perfectly, making this restaurant one of our favourites in the area. As for the staff, available and smiling, they will be at your disposal to advise you on dishes and wines.

In the heart of Canazei, right on the main road, this informal restaurant with its rustic Alpine décor serves excellent pizzas, fresh pasta, delicious Tyrolean dishes such as Tyroler Kaiserplatte with canederlo (dumplings), polenta, goulash, cheese and sausages. The house, which also serves as a steak house, offers braised ribs served with fried potatoes. The bar area has nice, fun wooden high chairs. Good local beers and wines are served in a lively atmosphere.

This former mountain refuge has been skilfully restored by the Mahlknecht family. In a typical setting, you'll be served the best of regional and family cuisine: canederli with blue cheese, coleslaw, corn pancakes, cold meats, sausages... A scenic road leads to the restaurant by car. On foot, it's a 50-minute walk (from the Seceda gondola station, path no. 9 along the Val d'Anna torrent), unless you're skiing, as Ustaria is on the La Longia slope.

An excellent address in the pedestrian center, offering South Tyrolean cuisine with a blend of Italian and Austrian influences. So typical that the waiters are dressed in traditional costume. Good pasta and meat dishes; try the Alpine roast beef with Lagrein wine sauce, for example. Try knödels, the famous bread dumplings similar to quenelles, schlutzkrapfen, game meat ravioli, and smoked meat with local sauerkraut. Finally, strudel is the local pastry par excellence.

An address in Egna's historic arcades, reasonably priced compared to neighboring establishments, and serving generous South Tyrolean cuisine, with fine offerings of homemade pasta, gnocchi and ravioli, and typical dishes such as breaded schnitzel and canederli. Traditional South Tyrolean recipes are skilfully combined with Mediterranean delights, and the result is not bad at all. Fast, efficient service.

In the region, the rustic style is never really country. This restaurant is a good demonstration of this, because under its inn-like appearance, it hides a particular gastronomic care in the choice of food, a very neat decoration and a service without reproach. The menu honors local specialties, such as polenta gnocchi with cheese fondue or pork chop with speck salad. For dessert, don't miss the variation on the strudel theme or the sweet canederli with ricotta cheese.

This shop is emblematic of the town of Bressanone. Fink is a restaurant, pastry shop and tea room that has been delighting locals and visitors alike for over a century. A typical Tyrolean atmosphere, delicious pastries and a beautiful terrace make Fink the perfect place for a pleasant break. The restaurant was recently renovated and decorated with pictures of mountaineering. The dishes are traditional, but refined in their execution, under the baton of Florian Fink, a chef who draws his ingredients from his vegetable garden.

Michelin-starred cuisine from chef Andrea Fenoglio. But also, the promise of a gastronomic journey, at prices that are still relatively affordable. The restaurant's interior is retro, retaining its Art Deco style, and offers lovely views through the bright windows. Let yourself be seduced by the "surprise" menu, a spectacle of shapes, colors, cooking and presentation. Or for the 7 signature dishes, including the Omega 3 spaghetti, subtle on the palate, exclusively compiled in the form of a menu. No more revelations.

It was necessary to dare, in the middle of a country of carnivores tasting mountain charcuterie and game meats in abundance! A vegetarian and vegan restaurant! If you feel like taking a green and healthy break during your journey after too many dishes in sauce, the restaurant Humus offers very simple, tasty, light and certified organic compositions: vegetarian couscous, falafel, hummus, of course, but also bulgur with tomatoes, olives, carrots and feta or tofu and many other dishes full of colors and vitamins.

A splendid building surrounded by vineyards, on the road leading down to Lake Caldaro. You are warmly welcomed in the tastefully furnished rooms with stone walls and wooden ceilings, or on the terrace in the courtyard or garden. The limited menu highlights seasonal products in a cuisine of Italian and international inspiration (try the roasted scallops with truffle and white chocolate!). Nice selection of wines from South Tyrol. A rather romantic, sensitive and intimate setting for this restaurant run by sincere people.

Gastronomic restaurant established in one of the oldest buildings in the centre: in the 13th century, it was occupied by the canons of the cathedral and became the monks' inn. The establishment was obliged to close at dusk, but the rule was sometimes broken... This legend is the origin of the restaurant's name ("The Dark Host"). Today, of course, there are no restrictions: even after dark, you can enjoy fine and creative dishes within the historic walls or on the pleasant terrace in the inner courtyard.

A wine bar rich in wines from Piedmont, Tuscany and local wines of excellent quality. The Filo Rosso wine is bottled by the boss. In order to avoid rushing too quickly, the house serves maison-made soup accompanied by goulasch and Moorish buckwheat polenta.

An address for regional specialties far from the rustic chalets: the setting is well cared for and the presentation distinguished. Under beautiful stone vaults, the wooden tables are surrounded by shelves filled with bottles: a quality selection to accompany the tagliatelle with boletus, the traditional canederli (a kind of Tyrolean dumplings made of bread dumplings, speck and cheese), spätzle (Tyrolean pasta) with the scent of carrots and oranges, duck stew and crunchy fennel. The wine-bar for bistronomy: lunch, aperitivo and evening.

"Stefano Bertoni cooks in the ovens of this trendy and gourmet address in the pedestrian centre. The programme includes a range of gourmet paninis. For example the panini il gionalista with Parma ham, arugula, ricotta and truffle oil. Dishes such as a roast rack of lamb with pistachio invite you to linger here. The organic wine offered is fruity and long on the palate. You eat on a few tables on the terrace, at the counter or on small tables in the back room. The decoration is design and offbeat.

Nice bistro nestled in a passage not far from the castle, appreciated by the Tridentines for the lunch break. You can eat well and quickly (salads, dishes, burgers...). There are also several local craft beers. Perfect between two visits in town, especially since you can also take your meal with you to eat outdoors. The place is also very lively at the aperitif time, especially on Thursday, with live music and a more festive atmosphere. Here we make Venetian Spritz, with Select aperitivo produced in the "Serenissima".

If you want to eat fish or seafood, this is the place for you! These are obviously not the region's specialties, but mountain dwellers are entitled to a few seafood restaurants. Spaghetti alle vongole, fish soup, shrimp kebabs, the choice is wide. On Thursdays, the restaurant serves excellent grilled seafood. There are also meat dishes and some typical Trentino specialties. We recommend the pork tenderloin wrapped in speck and glazed with marsala wine. Warm welcome and fair prices.

A historic brewery-restaurant with a beautiful wood-panelled room and chandeliers. It offers South Tyrolean cuisine and craft beers. The waiters move between the tables in traditional costume. A fresh giant pretzel bread is served with the nonna salad, speck chips, trentignana (a kind of parmesan cheese) and honey sauce. Try the pork goulash with canerderli (Tyrolean dumplings), also known as knödels, a must. A little too touristy though.

An enviable location, right on the shores of Lake Caldaro, and refined cuisine, above all Italian, but with some Tyrolean and even Asian digressions. Creative, colorful plates and delicious combinations of flavors. The starters are beautiful and inventive, as are the main courses and desserts. The €15 weekday lunch menu is a real bargain! You can also opt for breakfast by the lake, with a choice of formulas ranging from the sportiest to the most festive, the latter accompanied by sparkling wine.