What’s so fascinating about working as a restaurateur? The creativity, the variety, the guests.
What dish do you most often recommend to your guests? Castelrotto beef steak.
What’s your own favorite dish? Potato and carob flour gnocchi with chanterelles and bacon strips.
What South Tyrolean specialty is the most popular ingredient in your restaurant kitchen? Herbs, honey, beef, bacon, apple strudel, wine and grappa.
Enjoy our plain home cooking and choice wines in the old wood-paneled Krausenstube, the cozy dining room or on the sunny garden terrace. Our chef de cuisine Karl Ploner from Bressanone and his team pamper you with traditional and regional dishes, lovingly served by our head waitress Gabriela and Jasmin from Castelrotto.