Farm to table: Hotel Belvedere and it’s culinary concept
From our gourmet restaurant above Bolzano, the view stretches far into the distance, while on our plates, we celebrate what is close to home.
Gourmet can also be down-to-earth. Because good food does not have to be complicated. Our cuisine follows the seasons and what our partner farms are able to supply at any given time. Anyone visiting our hotel or restaurant above Bolzano should not only enjoy good food, but also gain a real sense of the place. For us, the „Jenesien lokal“ project is neither a trend nor a label. It is a choice. A choice for short distances. For personal partnerships. For our farmers. And for a kitchen that knows where its ingredients come from.
Not sourced from far away
For us, good food does not begin in the kitchen. It begins where products are grown, cultivated and produced. With „Jenesien lokal“, we connect the farms in our immediate surroundings directly with the kitchen at Hotel Belvedere.
Our ingredients come from farms, fields, meadows and alpine pastures around the Salten – practically right on our doorstep.
Potatoes from Wegscheiderhof, meat from Thurnerhof, free-range eggs from Kirchsteigerhof and honey from beekeeper Erwin, together with many other local products, all find their place in the creations of our gourmet restaurant near the Dolomites.
For something to enjoy in your glass, there is Guggenbräu from Afing with its 0-kilometre beer, as well as wine from Noafer.
We want to know where our food comes from. Above all, we want to know the people who produce it. That is why we avoid anonymous supply chains and work directly with local farmers and producers. This creates trust, keeps transport distances short and ensures a freshness you can taste.
From farmers to food lovers
Good food comes from understanding where the ingredients originate. Our two head chefs are farmers themselves, driven by passion.
They know from personal experience just how much work goes into every food product. They understand the challenges of farming, know when each product is in season and appreciate that no two years are ever the same.
This shared understanding of the land and the kitchen gives rise to honest cooking that never feels artificial, but simply tastes delicious.
We pay fair prices, provide reliable demand and keep transport distances short. This supports the farms in our village and brings the highest quality to your plate.
A well-rehearsed team in the kitchen
A concept like this only works when everyone pulls together. Head Chef Christian Reiterer is himself from Flaas near San Genesio. Together with pastry chef Michael Platter from San Genesio, Benedetto Sicolo from Puglia and Ignazio Vigneri from Sicily, he forms our kitchen team.
The four chefs work with what each season provides and what the local farms are able to deliver. The result is a cuisine that combines the down-to-earth character of South Tyrol with Mediterranean influences: honest yet fresh, thoughtful, flavourful and deeply rooted in the region.
What „gourmet“ means to us
We are convinced that gourmet does not necessarily mean cooking as extravagantly as possible.
Gourmet can be a potato that tastes of earth and summer. A crisp apple from the farm. Fresh honey. Good bread. Cheese from the surrounding area. Or a beer brewed just a few minutes away.
It is about quality. Care. Flavour. And the people behind it all.
As a farm to table hotel in South Tyrol, we therefore do not simply want to show what our kitchen can do. We want to show what our surroundings can offer.
Experience farm to table at Hotel Belvedere
Fancy tasting San Genesio on your plate with the Dolomites right before your eyes? Enquire here about your culinary holiday at Hotel Belvedere and experience South Tyrol with all your senses.
Would you like to join us for a meal? Reserve your table at our panoramic restaurant with Dolomites view on +39 0471 354 127. With advance booking, we also warmly welcome external guests for a panoramic breakfast or a five-course evening dinner.
