Hotels in the mountains: 3 gourmet addresses

Sskiing, snowshoeing, relaxing in the sun on the snow, but also eating divinely immersed in beauty. This is what these two mountain hotels and a restaurant at high altitude offer, thanks to their capable chefs. From Alto Adige to Switzerland, three gourmet destinations in the heart of the Alps.

The Liberty charm of Laurin in Bolzano

It is a true institution for Bolzano. In a world where hospitality increasingly tends towards minimum or spectacular excess, the Parkhotel Laurin it stands out for a rare balance: knowing how to be classic without becoming old-fashioned, contemporary without losing its soul.

Inaugurated in 1910 – the Austro-Hungarian Empire was still there – the hotel is a few steps from the Duomo, in a 4,000 square meter park. For Christmas the garden is transformed into an enchanted world and welcomes Laurin’s Winter Lounge, where you can enjoy signature cocktails such as the famous King Laurin Gin, accompanied by donuts, caviar and oysters.

The hotel was born at the behest of Maximilian Staffler, a visionary entrepreneur. He wanted to create a model of functionality. The Liberty style, with floral decorations and details, is reflected in the structure and furnishings.

The cultural connections of chef Dario Tornatore

In the hotel, the talent of the chef Dario Tornatore, born in Naples in 1985, with vast international experienceeven in Arab countries. Al ConTanimafine dining restaurant in the Laurin Glasshouseoffers a menu that combines the rediscovery of his roots and his history as a cosmopolitan chef. With techniques such as grilling, smoking, fermentation and drying, Tornatore creates emblematic dishes. Examples? Chocolate variation, dessert that celebrates the “gift of the gods” in different shapes and consistencies; pineapple and basil, which conquers with the harmonious balance between flavours.

There is also apple strudel, a tribute to local tradition with an added touch of personality. South Tyrolean cheeses take pride of place on the menu, to be tasted with mustard and chutney.

Tornatore’s mastery can also be seen in the Laurin restaurant, in an Art Nouveau period room. Among the dishes on the winter menu, the schlutzkrapfen ricotta and spinachclassic South Tyrolean served with butter and parmesan, and the fettuccine with fermented black garlic and porcini mushrooms. Among the second courses, the albacore tuna tataki, embellished with crunchy sesame, pak choi, lemon and ginger: a reference to the chef’s international experiences. Or offal honored at its best: seared veal liver, accompanied by pickled onions.

The food offer of the Laurin hotel is that of a gastronomic laboratory, well introduced in a city that has made many steps forward in the valorisation of its culture in relation to the necessary contaminations of the contemporary world.

The Sala del Camino: navel of the city

The true center of Bolzano, a sort of living room for the entire city, is the Laurin bar, in the Sala del Camino (adjacent there is also the cigar room, for the aristocratic cigar ritual). The bar is a place for meetings, chats, breaks from the city frenzy, which also exists in Bolzano, not just in the metropolises. The room hosts works of contemporary art, given the passion of the owner Franz Staffler, who personally designed the pentagram of the central carpet. Jazz concerts are frequent, to be listened to while drinking the best cocktails of the moment and the classics of mixing.

ADDRESS: Parkhotel Laurin, via Laurin 4, Bolzano. www.laurin.it

Family tradition at the Hotel Tyrol in Val Gardena

Among the snow-capped peaks of Val Gardena, Hotel Tyrol is not just a hotel, but a microcosm where Alpine tradition meets sophisticated hospitality and a high-level gastronomic offering. The Tyrol, located in the municipality of Selva di Val Gardena, has been an example of family hospitality for generations. Founded in 1966 by Karl Malloyer and Frida Kasslatter, the hotel is now passionately managed by their grandchildren.

Bibiana and Maurizio, together with their son Emanuele, make every stay a personalized experience: here hospitality is not mere service, but a lifestyle. As soon as you cross the threshold, a lobby welcomes you with the scent of wood, the lit fireplace invites conversation. A recent expansion has brought four new rooms – each a small masterpiece of Alpine design – and a 70 square meter attic.

Tyrol is not only a starting point for exploring the wonders of the Sellaronda or the slopes of the Dolomiti Superski (1200 km), but a gateway to unique “adventures”, such as the adrenaline-filled La Longia slope, snowshoe walkscarriage rides or relaxation sessions in the hotel spa, with heated outdoor pool and sauna in the cabin.

The Ladin soul of the Suinsom restaurant

At Suinsom – which in Ladin means “at the top” – chef Alessandro Martellini celebrates the mountains with a refined and contemporary language, intertwining Ladin flavors and Mediterranean influences. This is not pure experimentation, but a dialogue that respects the territory. Each dish tells a story, from the authentic flavors to the care in presentation.

The restaurant has a well-deserved Michelin star. Any dishes? We enjoyed the venison fillet with parsnip puree and red wine reduction; the beetroot risotto with goat cheese ice cream, with contrasting but convincing textures; grilled eel with chard, shallots and citrus consomme. Then veal cheek braised in Lagrein, with celeriac puree: a dish that pays homage to local products by promoting them in the fine dining world. Desserts of the highest level are the chestnut cream with mountain pine sorbet, the perfect ending to a meal in harmony with the mountains.

You can also eat at the Tyrol Restaurant and TyBistrotagain directed by Martellini. Among the most popular dishes we find: gourmet venison burger with chutney; pumpkin soup with toasted seeds and crusty bread; tempting platter of local cured meats and cheeses. At the hotel’s main restaurant you can breathe classic Ladin cuisine: spinach dumplings with melted butter and flakes of mature cheese, venison goulash with taragna polenta and homemade apple strudel with vanilla cream. Such a summary of (excellent) Alpine cuisine is not easy to find.

ADDRESS: Hotel Tyrol, Strada Puez 12, Selva di Val Gardena (BZ). www.tyrolhotel.it

Langosteria St. Moritz: the sea in Switzerland

If it weren’t an overused expression, one could say that the “place to be” of Sankt Moritz is Langosteria. Founded in 2007 in Milan by Enrico Buonocore, with the first restaurant in via Savona, the brand continues to redefine the boundaries of fine dining but without any constraints, growing with upcoming openings in London (in 2025), Porto Cervo and Miami (from 2026).

Today the Group – in which Ruffini Partecipazioni Holding has entered 40% a few years ago -, with restaurants in Milan (three), in Paris, in the summer in Paraggi-Portofino and from 2023 precisely in Sankt Moritz, represents a symbol of excellence in the world, not only for the quality of its dishes, but also because it knows how to offer experiences that involve all the senses. TO Langosteria St. Moritz, open from 5 December for the winter seasontaste meets the sublime, in the heart of the mountains.

Located in Chesa Chantarella, a hut with timeless charm, it can be reached by cable car or car. The interiors, with a predominance of wood, combine warmth and modernity, with artistic details, such as the mosaic portholes inspired by the brand’s culinary tradition. Each space offers a tailor-made experience: from the main room, with large windows overlooking the Alpine landscape, to the private lounge and panoramic terrace. Pure magic at high altitude.

Grouper on the plate and panoramic view

Under the guidance of Executive Chef Antonio D’Ambrosio, at Langosteria St. Moritz (general manager is Marco Pannacci) the menu stands out for the quality of the raw materials, selected from every corner of the world. The wine list is curated by the very expert Valentina Bertini. Among the dishes, white polenta with seafood, paired with a Chardonnay Burgundy Meursault; the scampi and foie gras tartare with Sauternes reduction, to be paired with a Blanc de Blancs Champagne.

Don’t miss out on ordering two flagship dishes: Chateaubriand of grilled black grouper and paccheri with sea bass, olives, capers and lemon.

This winter too, the restaurant renews its collaboration with Deodato Arte and is transformed into a gallery where contemporary art meets haute cuisine. The selected works range from pop, street and urban culture.

ADDRESS: Langosteria St. Moritz, via Salastrains, St. Moritz (Switzerland). www.langosteria.com

iO Donna © ALL RIGHTS RESERVED