The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Tradition/Innovation
Trentino Alto Adige

Johannesstube dell'hotel Engel

Thoedor Falser, chef and brains behind this lovely restaurant – the stube is paneled in aged wood and only has 12 seats – had a goal: to only use of the goods that grow between these amazing valleys. The tasty results are dishes like the Deer tartare with dried egg yolk and a fir needles and juniper scent; or the captivating Snail risotto with walnuts, purple carrots and black cumin oil.

Then the excellent Deer in two acts (ossobuco and saddle) with trout liver, cooked on a salt surface and served with sweet potatoes, mallow dressing, Salicornia and consommé.

Andrea Ciprian
Andrea Ciprian

Bellunese, classe 1972, è giornalista freelance e da un decennio collabora con diverse testate enogastronomiche venete e nazionali. Dirige il web magazine dolomitireview.com

Chef

Theodor Falser

Sous-chef
Claudio Denti
Pastry-chef
Andreas Renner
Maître
Johannes Kohler
Sommelier
Johannes Kohler

Contacts

+390471613131
via San Valentino, 3
39056 - Nova Levante (Bolzano)
TAKE ME THERE
Closed
domenica, lunedì e martedì. Aperto solo la sera
Holidays
18 aprile-13 giugno e 5-15 dicembre
Average price (wine excluded)
80 euro
Tasting menu
110 e 139 euro
Read the menu

Ristorante con camere