Agnello Bianco In Brunico

08/03/2026: "South Tyrolean Inn – a distinction that must be earned anew every day." The homemade pasta filled with radicchio, crispy bacon, and Graukäse cheese – that was the dish of the evening, and it served as a reminder of what this kitchen is truly capable of. ✨ And it is, as November 2025 impressively demonstrated: The homemade hemp ribbon pasta with pumpkin – pure craftsmanship. The lukewarm veal tongue with julienned vegetables and confit onion on pumpkin purée – tender, precise, a poem on the plate. The Herrengröstel (a traditional South Tyrolean dish) with bacon and cabbage salad: hearty, honest, impeccable. Here, the kitchen wore the "South Tyrolean Inn" title with poultry and pride. So, what was going on this time? The catfish fillet on three kinds of lentils, Terlano rutabaga, and braised leeks: four or five lonely cubes of rutabaga, accompanied by a gray-green mush that seemed to have no connection to either lentils or leeks – colorless, uninspired. The meat dumplings made from Grey Cattle with pumpkin spaetzle and bacon-creamed Savoy cabbage: brown on brown, heavy, greasy… The designation "South Tyrolean Inn" carries obligations – the kitchen seems reluctant to acknowledge them at the moment. Unfortunately, not recommended at this time. If you still want to go: ask about the Sunday roast – it's a new addition to the menu.

29/01/2026: A proper inn! A member of the South Tyrolean Inn Association. The catfish with lentils and turnips was superb. The Magdalener wine from Fliederhof was the perfect accompaniment. Very friendly and competent service!