Brixen is known for its family-run establishments, farms selling local specialities and chefs with an eye for detail. Diners can choose from numerous different restaurants and mountain lodges, which never fail to surprise locals and visitors alike with their unique take on traditional and modern dishes. The region’s farmers, local producers and restaurant managers all work together incredibly closely, and the town plays host to a range of events and culinary festivals throughout the year to provide insights into its exceptional cuisine. Food simply tastes better in Brixen!
Young hosts, farmers and winemakers are breathing new life into the Törggelen harvest festival by serving traditional dishes with a modern flair. We visit three of them on a voyage of culinary discovery.
Hot stuff
They say Adelheid Kerschbaumer Raifer makes South Tyrol’s best Strauben, the traditional local funnel cakes. A visit to her farm in Verdings.
The dumplings are ready when they’re ready!
Antonia Fink, innkeeper at the traditional Fink inn in Brixen, on nettles from the forest, country-style cooking with a Mediterranean twist, and her discerning guests.
Of Inns and Stars
From starred cuisine to farmer’s inns, in and around Brixen, an exciting culinary culture is prospering, which honours tradition while also trying new things.
Treasured Traditions
Young hosts, farmers and winemakers are breathing new life into the Törggelen harvest festival by serving traditional dishes with a modern flair. We visit three of them on a voyage of culinary discovery.
Hot stuff
They say Adelheid Kerschbaumer Raifer makes South Tyrol’s best Strauben, the traditional local funnel cakes. A visit to her farm in Verdings.
The dumplings are ready when they’re ready!
Antonia Fink, innkeeper at the traditional Fink inn in Brixen, on nettles from the forest, country-style cooking with a Mediterranean twist, and her discerning guests.
Of Inns and Stars
From starred cuisine to farmer’s inns, in and around Brixen, an exciting culinary culture is prospering, which honours tradition while also trying new things.
Treasured Traditions
Young hosts, farmers and winemakers are breathing new life into the Törggelen harvest festival by serving traditional dishes with a modern flair. We visit three of them on a voyage of culinary discovery.
Hot stuff
They say Adelheid Kerschbaumer Raifer makes South Tyrol’s best Strauben, the traditional local funnel cakes. A visit to her farm in Verdings.
The dumplings are ready when they’re ready!
Antonia Fink, innkeeper at the traditional Fink inn in Brixen, on nettles from the forest, country-style cooking with a Mediterranean twist, and her discerning guests.
Of Inns and Stars
From starred cuisine to farmer’s inns, in and around Brixen, an exciting culinary culture is prospering, which honours tradition while also trying new things.
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