Nives In Selva di val gardena

I booked this restaurant on the recommendation of a dear friend, and I'm still thanking him. We had beef tartare and a spectacular Black Angus carpaccio, while my friends opted for sea bass and venison fillet, which they both said were exquisite. The service was prompt and discreet. Prices were reasonable for the high quality. The wine list is second to none. I'll definitely be back.

I booked this restaurant for the meat! It was an incredible experience, from the game to the tomahawk, everything was perfect! The wine cellar is simply superb, a rare find in the area! The fondue is unique, which we didn't order but noticed at the table next to us. We'll try it next time, because it's worth coming back! Thanks to Mr. Alex for the recommendations!

I must admit, the dedication to providing such impeccable service and a unique culinary experience is incredible! This is what Nives is all about! Prices are in line with the quality, service, and wine list!

We were looking for a nice place for lunch and we were definitely not disappointed. Very welcoming staff delivering a great service. The food was really good. I took the polenta which was delicious, but it is quite big.

Slide into Restaurant Nives in the Dolomites and you instantly get that snug, wood-and-warmth cocoon vibe. Amber glasses catch the light, linens are quietly chic, and the room hums at a soft, happy volume. It’s the kind of cozy interior where you loosen your scarf, exhale, and know dinner’s going to be good. Wine first, obviously. Their list is a mini atlas of Italy—glasses if you’re grazing, bottles if you’re settling in. From Alto Adige whites to serious Barolo and Brunello, the sommelier nudges you toward pairings that actually make sense with the mountain-driven menu. Now, that Alpin Beef Rib Eye. You can smell the sizzle before it lands. Thick-cut, rosy-centred, rimmed with glossy fat, crowned with rosemary—juicy, minerally, deeply beefy. It comes with sauces but needs nothing more than a sprinkle of salt. Order the Pannocchia on the side: sweet kernels and rustic corn notes that play perfect backup. Pasta people, don’t skip the Ravioli plin tartufo. Tiny cocoa-tinted parcels, rich meaty filling, and a black truffle lift that feels like walking through a pine forest after rain. If you’re in a leaner mood, the Filetto di cervo is finesse on a plate—silky deer fillet, careful sear, clean flavours, pretty veg. Bottom line: great food, real hospitality, and a wine program with range. Cozy place to linger after a day in the mountains—your cheeks warm, your glass full, your fork always finding its way back.

Very nice area where you can have a coffee or something to eat. Very clean bathrooms, even hand cream after washing with the liquid soap from the same range. Can be purchased at the bar

Everything is good, you can see they are working hard, the prices are medium-high, but you can accept it for the food and the atmosphere, the service could do more for the guests who in the end are the ones who are always right.

This place is so classy, so professional and so tasty that we dined here three nights in a row. Couldn’t think of going anywhere else. The absolute stand out was the Chateau Briand that was nothing short of a masterpiece. It’s not a cheap restaurant, but it’s worth every cent you will pay.

Limpio, buena y fresca comida. gran servicio. El encuentro fue de gran calidad, pero necesita más sabores beefi. global - recomendado

Hugo is delicious Exceptional service Normal price for the area