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Culinary highlights

The quality of our cuisine is as high as our mountains. Take a seat in our top restaurants and see for yourself our haute cuisine. Star- and toque awarded haute cuisine and top wines – we create pleasure at the highest level. In our region, numerous star- and toque awareded chefs take Alpine-Mediterranean cuisine to tasteful heights. The wines from our winegrowers achieve top marks worldwide. What reputation our top cuisine enjoys and how many stars are in our culinary sky.

Under the stars of South Tyrol

In South Tyrol, the stars also sparkle on the plates. Of all the regions in Italy, South Tyrol has the most Michelin-starred chefs. Experience the top cuisine of our restaurants.

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What do Michelin stars mean?

Three Michelin stars mean that the restaurant is worth making the journey. The signature of a great chef is elevating cuisine to art. Here you will find the perfectly prepared dish.

Two Michelin stars mean that the restaurant is worth a detour. With know-how and inspiration, the best products are processed into refined, excellent and sometimes unusual dishes.

One Michelin star means that the restaurant is worth a stop. Here you will find cuisine that is full of finesse, select-quality products and distinct flavours.

The Green Star means that the restaurant expresses its strong sustainable commitment through a wide range of positive initiatives. 

Toque your pick!

In the gourmet region of South Tyrol, numerous top chefs have been awarded toques from the renowned Gault&Millau gourmet guide. 

Alongside the Michelin stars, the Gault-Millau chef's hats, also known as toques, are among the most coveted awards in haute cuisine. Once a year, the renowned restaurant guide Gault&Millau publishes its ‘Genussguide Südtirol’ (Culinary Guide to South Tyrol) and awards prizes to our best restaurants. Who will be featured in it? Chefs who use local products, creatively interpret our local cuisine culture and develop it further in an innovative way. Chefs like Gerhard Wieser, who focuses on natural, Alpine-Mediterranean cuisine at Castel finedining (formerly Trenkerstube) in Dorf Tirol/Tirolo. The same goes for top chef Norbert Niederkofler, who was in charge of the kitchen at St.Hubertus located at the Hotel Rosa Alpina in San Ćiascian/San Cassiano. In accordance with his kitchen philosophy “Cook the Mountain”, he combines regional raw materials and food from the mountains to create innovative dishes. 

 

IDM Südtirol-Alto Adige/Marion Lafogler

South Tyrolean toque-rated haute cuisine

Get ready for your culinary flight of fancy through our gourmet kitchen landscape. An overview of all the restaurants and inns that have been awarded toques by the renowned Gault&Millau gourmet guide can be found here.

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The pinnacle of wine

From South Tyrol to the world: renowned wine guides regularly award prizes to wines of Alto Adige. Which white and red wines are particularly well received?

Our winegrowers cultivate Alto Adige wines with passion, a spirit of innovation and know-how that has been passed down and allowed to grow for many generations. Around 20 different grape varieties thrive on an area of 5,700 hectares. Coupled with our contrasting climate, the different high altitudes and soil types, they repeatedly achieve the highest ratings from international wine guides.

Every year, Alto Adige white wines, red wines and sweet wines compete for the best ranks in Italian and international wine guides, such as Veronelli, Gambero Rosso, L'Espresso, Doctor Wine, Decanter, Falstaff and Robert Parker. In addition to great classics from renowned vineyards and wineries, there are always surprises from newcomers that impress the wine scene. Click here for a list of our excellent wines.

IDM Südtirol/Florian Andergassen

Insight into upscale mountain cuisine

In his cookbook “Cook the Mountain. The nature around you”, our Michelin star-rated chef Norbert Niederkofler gives insights into his Alpine kitchen philosophy and shares recipes, such as mountain ramen or beetroot gnocchi, for you to try out.

IDM Südtirol-Alto Adige/David Klotz
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