What’s so fascinating about working as a restaurateur? Buying fresh South Tyrolean products from the market or directly from the farmer to surprise and inspire enthusiasm in our guests every day.
What dish do you most often recommend to your guests? Always the eagerly awaited seasonal dishes, such as Vinschger sauerkraut with deep-fried potato cakes, fresh chanterelles or cèpes with dumplings, Martello strawberry soup, Terlano asparagus with ham.
What’s your own favorite dish? Black polenta with cranberry preserves.
What South Tyrolean specialty is the most popular ingredient in your restaurant kitchen? Mainly bacon and apples, but we use all of them.
Wirtshaus Vögele at the heart of Bolzano’s old town has been the property of the Kamaun family since 1871 and has been run by the Alber family since 1993. People still get together in the wood-paneled Goethestube to enjoy a cozy hour around South Tyrol’s oldest regulars’ table. Seasonal produce from the farmers’ market and local producers are prepared here according to traditional family recipes and served in rooms redolent with history.