Scopri il migliore ristorante di cucina mediterraneanella città Aldino della Bolzano/bozen

03/01/2024: Di norma non scrivo recensioni… per pigrizia e perché ho seguito le inchieste di report sulle recensioni truccate dei siti… di recensioni. Mi sento in dovere di recensire con il massimo dei voti questo ristorante perché credo sia penalizzato dal luogo un po’ fuori dalle località di richiamo della zona. Abbiamo cenato scegliendo alla carta piatti di pesce. Tutto strepitoso e preparato con cura e ricerca. Carta dei vini assolutamente all’altezza. Cortesia e servizio che non hanno nulla da invidiare ai ristoranti rinomati / stellati tenuto conto dell’esiguità del personale (1 cuoco + 1 fratello e mamma ai tavoli). Prezzi adeguati alle materie prime e alla maestria nella preparazione. Se siete in zona…. o dovete farvi qualche decina di minuti per raggiungerlo….non perdete questa occasione..

16/11/2023: Restaurant Ploner - One review instead of many For us, the Ploner restaurant is THE culinary jewel in the South Tyrolean mountains. A small family business in the best sense of the word that achieves great things. With Richard in the kitchen, with his brother Walter and his mother Maria in the service. Three hosts - a brilliant performance that combines all South Tyrolean virtues and puts the guest at the center. Hidden away at an altitude of 1200 meters, something very special is created. For example, a 7-course “Classic” tasting menu that brings the largely undestroyed nature of the mountains and meadows through which you can hike underground onto your plate. Original, genuine, intense. At the same time refined, artfully and contemporary. With wild Asparagus, fennel, porcini mushrooms, chanterelles and cranberries straight from the forest. With old vegetables and grains, herbs, flowers and berries from the local bed. Uncompromising freshness, best quality, unadulterated, dense taste. Honesty, authenticity, regionality, paired with Traditional craftsmanship in preparation determines the dishes. No chic, no illusion. Nothing that distracts, doesn't really belong on the plate. Almost puristic in appearance - on the one hand. Yet refined, innovative, imaginative, contemporary implementation. Lavish - on the other hand. Tradition meets modernity The guest is taken by the hand in a friendly manner and guided through the varied, diverse culinary landscape, in small stages, 7 courses long. Stunning. Every dish is a revelation that leaves you wanting more. For example porcini mushroom sausage with pickled porcini mushrooms, bread cream with lost egg and summer truffle, venison nut with celery puree, taglierini with chanterelles and venison ragout. But you can also have it more cosmopolitan. With an 8-course fish menu that doesn't fit into the ambience of a South Tyrolean mountain village. But it belongs here because Richard likes it that way. Appreciate the wealth of nature where it comes from streams, rivers, lakes and oceans. Sea bream, John Dory fillet, amberjack, turbot, wild salmon, sturgeon, trout, char. Same concept: unconditional quality, outstanding craftsmanship, passion for the soul of the products, sincerity, without annoying frills. Just not unconditionally local. But with exquisite champagnes on the menu - and always the right wine in the cellar that the curious guest can recommend. In Aldein. In the south of South Tyrol. At 1200 meters altitude. In a mountain village. Simply casual, cool and confident! Because the Ploner’s can – and because they like it that way. What a statement!? At the same time, it says a lot about the Ploner family. He grew up in alpine farming at a time when the work there was not primarily focused on feeding tourists. You lived on what nature had in store for you. And you made the best of it. Then excessive efforts to broaden one's own horizons and to experience the world of culinary art. Driven by a strong passion. At the end, the acquired knowledge is imparted in bread baking and cooking courses for chefs and restaurateurs in the region. We never lost respect for nature with its products and the guests with their wishes. Open, down-to-earth, honest, approachable and humble. Unconditionally committed to the quality of their dishes. After six years of regular visits, our conclusion is: we have never been treated more personally. Thank you three for the many carefree hours of sincere hospitality! Thank you for everything! Jürgen & Andrea