You could describe South Tyrolean cuisine as a symbiosis between Alpine and Mediterranean flavours. Those concepts can be circumscribed to a specific geographic reality, but they are much more than just a region when it comes to South Tyrol.
‘Alpine’ doesn’t only stand for the Alps, but more than anything else for the ingredients which are plucked straight from the mountains, the abundance of nature in the recipes, the variety of preparations typical for a mountainous area, and passed down from one generation to the next.
What is Alpine cuisine? It all boils down to mountain cooking - and where else would you enjoy such a type of food, if not at the heart of the mountains?
A beating heart which, since time immemorial, has been found in Val Gardena: a valley boasting beautiful cliffs, summits, and towers. A valley of artists and aesthetes. A valley of gourmands.
Enjoy! Be surprised. Be pampered.
Heinrich Gasteiger