110 years of history, but the sum of the chefs’ ages is less than 80. From their kitchen, they broadcast an idea of haute cuisine that owes much to raw materials and South Tyrol traditions but never settles for an outdated idea of cooking, taking instead a big leap towards a «glocal» concept that makes it very interesting today and, as it’s easily predictable, will bring some impressive developments tomorrow.
Chef Zippl gently dares without overdoing it and shows a remarkable knowledge when it comes to managing flavors. All three chefs are deliberate and work wisely without holding back.
classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it
Ristorante con camere
