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A historic building on the South Tyrolean wine road, with a garden romantic enough to make you forget the menu is short. This is a regional restaurant where the chef leans into local ingredients, venison and Termeno asparagus alongside house-cured speck, with a few fish dishes rounding things out. Everything has a modern, considered feel without straining for it. Guestrooms are available if the wine list makes leaving seem like a poor decision.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Venison
“The dishes reflect the flavours of the region, making use of local ingredients such as venison and asparagus from Termeno accompanied by home-produced speck ham.”
Michelin Guide
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