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A one-Michelin-star dining room inside a grand resort hotel, where the cooking stays rooted in South Tyrol even as it reaches for something more considered. The menu runs four to six courses built around local lamb, foraged mushrooms, and reworked Alpine dumplings. Three wine cellars sit below, stocked with historic Tuscan and Bordeaux vintages, and the sommelier treats the list less like a menu and more like a personal collection he's been quietly assembling for years.
The awards strongest first
- Michelin Guide 1 Star
- 50 Top Italy #40 · The Best Italian Restaurants - Luxury
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Turbot and caviar
“His menus change often and focus on seasonality: dishes like Turbot and caviar, Rice with veal tongue, Milk cheek or Beetroot and pigeon show a confident hand.”
50 Top Italy -
Rice with veal tongue
“His menus change often and focus on seasonality: dishes like Turbot and caviar, Rice with veal tongue, Milk cheek or Beetroot and pigeon show a confident hand.”
50 Top Italy -
Milk cheek
“His menus change often and focus on seasonality: dishes like Turbot and caviar, Rice with veal tongue, Milk cheek or Beetroot and pigeon show a confident hand.”
50 Top Italy
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