Patauner In Terlano

The food for Mother's Day was very good 👍 friendly and nice staff, highly recommended ♡❤️

Good selection of food. Excellent. We enjoyed some asparagus and the special Asparagus Wine! We will come again!!

Highly recommended! 😍 I've rarely eaten so delicious food as here... everything is lovingly prepared completely fresh, and the meat is absolutely world-class 🧡

In short: Amazing 👍 Food, coziness, everything South Tyrol has to offer ☺️

Restaurant Patauner offers classic South Tyrolean cuisine in a rustic setting and is featured in the Michelin Guide, among others. The restaurant is popular and particularly appealing to meat lovers, as it also includes less commonly offered cuts such as sweetbreads and spleen on the menu. The meat is of very high quality, the portions are generous, and the preparation is solid. A creamy asparagus soup with wild garlic was pleasantly seasoned, although the wild garlic somewhat overpowered the delicate asparagus flavor. The foam seemed more decorative than essential. The boiled beef with horseradish was served in a very large portion. The meat was of high quality, but the side dishes were comparatively simple. A warm horseradish sauce or more subtly seasoned vegetables would have added depth to the dish. Similarly, with the braised ox cheeks, the meat itself was the standout, while the interpretation of the asparagus hash was rather atypical. Regional classics like Bolzano sauce and salsa verde, which add a fresh touch, are particularly noteworthy. The dessert (a semifreddo with hazelnuts and chocolate) was solid, but lacked a certain finesse. Overall, it's a decent restaurant with very good quality meat and traditional dishes, but it feels less sophisticated compared to more product- and detail-oriented cuisine. Nevertheless, it's a good option for guests who prefer classic meat dishes.

"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.

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!

Everything was great, excellent restaurant, delicious. With one flaw, however: the tagliata I ordered was far too small for a price of €23. It was a paltry little piece, almost shameful for a restaurant like this. What a shame.

The atmosphere is harmonious and pleasant, the dishes are beautiful to look at and delicious, made with high-quality ingredients. I was amazed.

The place is truly charming and authentic, with unique and traditional dishes worth trying. Prices are medium-high, but in line with the quality offered. The only downside to my experience, at least regarding the food, was that they served the bitters warm, in a room-temperature glass, making them a bit difficult to drink. The waiters are friendly enough, if a bit cold. The place is frequented mostly by locals; it's not a tourist hotspot, which makes the experience even more authentic.