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An old farm with a hay barn in the South Tyrolean hills, converted into a cozy inn with a menu split right down the middle: traditional dishes on the left, modern and creative on the right. A mother and son run the kitchen together, each cooking in their own distinct way, and the menu names the producers behind most of what arrives at the table. Ordering from both sides is the obvious move, and apparently inspectors agreed.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
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