What’s so fascinating about working as a restaurateur? Working with all kinds of people, and when you feel that your guests are going home happy and satisfied and will want to come back.
What dish do you most often recommend to your guests? Dishes which immediately make the guest realize: this is South Tyrol! For example, home-made potato pockets filled with grey cheese from Lagundo or locally reared veal, cooked traditionally and served with flair.
What’s your own favorite dish? Braised veal cheeks with potato gnocchi and root vegetables.
What South Tyrolean specialty is the most popular ingredient in your restaurant kitchen? Dairy products, bacon and apples.
First mentioned in documents in 1371 and now managed by the fourth generation of the Ganthaler family, the hotel and restaurant Sonne is located at the heart of the historic village of Parcines. Traditional South Tyrolean dishes given a modern twist are served in the original vaults dating back to 1371.