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The name nods to the year the surrounding hotel opened, and the room leans into that Liberty-era design, but the cooking is firmly now. This contemporary restaurant in Soprabolzano runs a tasting menu built around Alto Adige produce, including Wagyu beef raised on the chef's home turf in the Renon region. A wine list of nearly 400 regional labels gives the kitchen a lot to work with, and non-alcoholic pairings are taken just as seriously.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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