Star cuisine
Star cuisine
In the last couple of decades, Meran and its environs have been drawing the interest of gourmets. Several restaurants have climbed the charts and received awards. Ingredients of the highest quality, a connection to the surroundings and creativity are what marks out the best local chefs. Here follow those who, thanks to their passion and skills, gained a Michelin star (two in the case of Castel finedining).

Throughout the years, Sissi, placed between Prince’s Castle and the Lauben arcades, has been a point of reference for high class gastronomy in Meran. The chef Andrea Fenoglio proposes a lively cousine with playful traits that never forgets traditional dishes, but revisited in a modern perspective. Extreme care is placed on the choice of products. There are more than five hundred different wines on the list and about twenty of those can be tasted by the glass.

The Relais & Châteaux Castel Fragsburg lies in a historical environment with a perfect view on the city. Chef Egon Heiss, with his passionate dedication and refinement creates moments of happiness for real connoisseurs, who know how to taste with their heart and their senses, in a setting where the genuineness of products is the uncontested star of a cuisine made of healthy, alpine and Mediterranean dishes.
Gerhard Wieser’s cuisine of the restaurant Castel finedining is a natural one with alpine and Mediterranean hints that really brings out the flavour of the ingredients. Only the best products are used, not only as far as quality and freshness are concerned, but with an eye on their environmental sustainability and ethics as well. Organic and regional products are always used if appropriated. So, this is a cuisine of the land based on local ingredients, where the unmistakable sheer taste of the plate stands above its presentation.

The "Zum Löwen" inn was mentioned already in 1405 and today is one of the most celebrated restaurants in this area. Anna Matscher is a passionate chef who has turned a hobby into a profession, convincing her husband Alois, once a banker, to switch to gastronomy: he is now the home sommelier. Anna pays great attention to local products and proposes a reinterpretation of classic local dishes in a light and modern way.

The Kuppelrain restaurant is a second generation family team working in Val Venosta. Jörg Trafoier flanks his son Kevin, a talented chef who refines the typical dishes of his valley with an international touch. The daughter Nathalie is an enthusiast pastry chef who creates superb pralines and desserts. Giulya, the younger one in the family, helps everyone. In 2022 Sonya, the mother, has been nominated best Italian sommelier from the Michelin Guide.