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Trippolt Zum Bären
Alpine
The family's homemade Bärmut, a vermouth-style aperitif they bottle themselves, is the right way to start a meal here. This polished Alpine dining room runs along a "from the Alps to the Adriatic" thread, so spit-roasted venison might land beside ricotta gnudi, and the aged Parmesan soup comes frothed. Set menus or à la carte courses from each, plus a board of daily specials. A secluded courtyard handles warm evenings with some grace.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Foam soup of aged parmesan
“You could start your culinary journey with a foam soup of aged Parmesan with fried sage leaves”
Michelin Guide -
Spit-roasted young venison
“follow that up with spit-roasted young venison accompanied by creamy ricotta gnudi, shallots and strawberries marinated in balsamic vinegar”
Michelin Guide -
Apricot dumplings
“For dessert, the classic apricot dumplings never fail to delight.”
Michelin Guide -
Bärmut
“Bärmut, their own hand-crafted "lifestyle aperitif" inspired by vermouth – also the perfect way to kick off your meal.”
Michelin Guide
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