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Schwingshackl HEIMATKÜCHE
South Tyrolean
Perched at 610 meters with views stretching a hundred kilometers on a clear day, this regional restaurant inside Naturhotel Rebling earns a Michelin Bib Gourmand for cooking that draws straight from the land around it. The kitchen runs its own game reserve and fruit trees, so the deer on the plate and the Schlutzkrapfen with hay-milk butter aren't marketing copy. Cozy rooms give way to a sun-filled terrace in summer, and the whole thing feels like a family project, because it is.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Schlutzkrapfen
“Erich cooks up dishes such as South Tyrolean Schlutzkrapfen (stuffed pasta) with brown hay-milk butter, or game ragout with organic egg spaetzle.”
Michelin Guide -
Wiener schnitzel
“The Wiener schnitzel is also to be recommended.”
Michelin Guide -
Game ragout
“Erich cooks up dishes such as South Tyrolean Schlutzkrapfen (stuffed pasta) with brown hay-milk butter, or game ragout with organic egg spaetzle.”
Michelin Guide
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The neighbors closest first
- Schwingshackl ESSKULTUR Eat · 86
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