I migliori ristoranti di cucina altre cucine d'europanella città Selva di val gardena della Bolzano/bozen

02/09/2025: A spontaneous visit without a reservation. Only available before 6 p.m. Pizza is good, the Hackr Pschorr beer is terrible. It's in the basement, but it's still quaint. I think you can get lost here quickly.

02/09/2025: One of our favorite places in Selva. A cozy and quaint place, excellent food, and friendly staff. Reservations recommended.

08/09/2025: Cute little alpine hut. Great location. Reasonable prices.

05/09/2025: We (four adults and a dog) were absolutely thrilled! 🌟 The staff is incredibly friendly, welcoming, and works with palpable passion and love. The food was simply outstanding – the dumplings were homemade, the Kaiserschmarrn was a dream. 🥰 Everything just fits perfectly here: cozy atmosphere, great hosts, and cuisine you won't forget. A visit is highly recommended – we'll definitely be back 🫶🏼

26/08/2025: 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

26/08/2025: 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.