Restaurants Valle Isarco / Eisacktal

Let yourself be spoiled with culinary delights. The kitchen of the restaurant Klammer offers a delicious combination of local and Mediterranean cuisine. In addition you can enjoy a glass of good wine.

The pizzeria Sylvanerhof spoils you with its delicious italian pizzas, prepared by pizza chef Herbert. Enjoy the sunset on the terrace with view on the Karspitz and the Radlsee and try the different pizzas of the house, or have a seat in the Sylvaner bar and try the beloved white wine of this area, the Sylvaner.

The restaurant with Hofschenke is a cozy meeting place to enjoy good food and spend pleasant moments with family and friends. It is perfect for a stop after a hike through the forests, during a bike or motorcycle trip through the Eisack Valley or Puster Valley.

Life is a pleasure. Every creation from our kitchen is an experience in itself. Good food is all part and parcel of a happy life and the same applies to your stay with us.

Jausenstation Moar in Funes is located at 1340 metres above sea level, and it is the perfect spot for a rest while out hiking. We will serve you culinary delicacies from the Alpine cuisine in our cosy parlour and on our sun-drenched terrace.

The Gasthofstube is a vital part of the Gourmet Hotel: Typical Tyrolean recipes, Mediterranean secrets and the crisp freshness of South Tyrol’s mountains are combined by chef Peter Girtler to a one-of-a-kind experience.

Welcome at Taubers Unterwirt restaurant, where particular importance is destined to fine cuisine for generations. Franz Tauber has always had a special relation to oenology and viticulture and is a certified sommelier.

It is a real insider tip for sporty epicures, who want to combine an excursion with good food and cosy get-togethers in a quiet, sunny and idyllic location. This place is the popular and well-known lodge Naturhotel Runa situated on 1832 m in the Eisack Valley.

Three Gault-Millau merits and two michelin stars! The secret of taste lies within the products that are used: preferably regional from nearby producers or from the own farm. This is the art of cooking, celebrated by award-winning haute cuisine chef Peter Girtler.