FARM TO TABLE
Our Kitchen
We cook with "San Genesio Locale – Farm to Hotel Connection," a joint pilot project that connects agriculture and local producers with the hotel industry. We talk seasons, exchange ideas, and create together. They master their craft, we master ours—and that is where true authenticity is born.
This is made possible by working as a team, a philosophy shared by our South Tyrolean head chef, Christian Reiterer. Together with pastry chef Michael Platter from San Genesio (Jenesien), Benedetto Sicolo from Apulia, and Ignazio Vigneri from Sicily, an ensemble of diverse influences comes together. They listen to what the season offers, utilize what local producers supply, and combine elements that naturally belong together.
The result is a vibrant South Tyrolean cuisine infused with Mediterranean lightness. Seasonally inspired, flavorful, rooted in Italian tradition, and open to new influences. It is a style of cooking that effortlessly blends diversity, enjoyment, and a conscious approach to food—a culinary culture recognized by UNESCO in 2025 as Intangible Cultural Heritage of Humanity.
Breakfast while the world awakens down in the valley
THE DOLOMITES IN THE MORNING LIGHT.
Homemade bread and jams, fresh eggs from head chef Christian's family farm, local cheese from the farmer, cured meat specialities, fruits, and berries from surrounding farms: you can help yourself at the buffet from 7:30 am to 10:30 am. Thanks to the mild climate, breakfast is served on the panoramic terrace from May onwards.
Bar & Bistro for small indulgent moments during the day
SMALL MENU AND DELICIOUS DRINKS.
Homemade apple strudel, savoury stuzzichini, and the best views: the bistro offers a seasonally changing menu full of delights. Whether it's sustainably brewed craft beers, organic wines, rare South Tyrolean spirits, or freestyle cocktails: We consciously choose smaller producers for our drinks selection, who are still insider tips even among connoisseurs.
Evening menu as part of the Belvedere half board
WITH A VIEW OF THE SEA OF LIGHTS.
While the lights of Bolzano sparkle, you can experience the varied tastes of South Tyrolean cuisine from hearty alpine to light Mediterranean in our restaurant above Bolzano. The kitchen team led by head chef Christian Reiterer conjures up imaginative menus instead of large buffets with plenty deal of creativity and taste.
Our restaurant for special evenings
SURPRISE MENU IN THE GOURMET STUBE.
Gourmet tasting menu – an evening full of surprises
For our half-board guests, chef Christian Reiterer, pastry chef Michael and their team create a refined 5-courses tasting menu that reveals its secrets only when served at the table.
Whether classic or vegetarian – both versions are prepared with the same creativity and dedication.
• Surcharge: € 85 per person
• Start: 7:00 pm
A culinary experience that turns your half-board into a true highlight.
Indulgence for external guests
Upon reservation at +39 0471 354 127, you can treat yourself to a panoramic breakfast (40,00€) or dinner with a 5 course menu (65,00€).
Hand-picked holiday moments that open up new horizons.
