The excellent dishes from Alfred-hotel braunsbergerhof

Cooking is a passion-Chef Alfred-hotel braunsbergerhof

dreamy desserts in the hotel in Lana near Merano

Desserts - culinary cuisine at the Hotel in South Tyrol.

Mediterranean cuisine at the hotel near Merano.

Our evening menus

Every day our chef de cuisine spoils you with delicious creations made from fresh seasonal products. After the gala dinner on Saturday he comes to the table of the guests and reveals some of his secrets. Here you get an insight into the culinary variety of our cuisine and we are looking forward to spoiling you with regional, Mediterranean and international delights.

Gala dinner

King prawns with coloured vegetable pasta and fresh lemon grass from the Wok
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Cream of celery soup with truffles dumplings and garden Ysop
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Soufflé from fresh beetroot with wild alpine rocket salad and hazelnut butter
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Sorbet made from garden rosemary with a shot of South Tyrolean sparkling wine
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Medium-rare chest of Barbarie duck in an orange-star anise sauce
sweet potatoes
coloured vegetable pearls
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Home-made poppy pasta with rhubarb purée
Cinnamon ice-cream with garden mint

Culinary journey of South Tyrolean nature cuisine

Appetiser from our gourmet cuisine
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Cream of fresh field stinging nettle with colourful flowers and home-made wholemeal bread
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Herb dumplings with mushrooms and baked garden sage
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Braised cheek of regional alpine beef in a Lagrein jus
potato pasta sautéed in butter
glazed white cabbage with diced bacon
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Puster Valley "Strauben" dessert with a dialogue of berries and home-made Grappa ice-cream

Choose from our evening menu

Fresh salads from the buffet
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Clear meat broth with small liver dumpling and fresh chives
OR
Home-made ravioli with pumpkin filling sautéed in Amaretto butter
OR
Freshly squeezed apple juice from Golden Delicious apples refined with ginger
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Roast lamb from regional origins with garden herbs on barley risotto
Coloured vegetables
OR
Crispy fried sea bass fillet on fresh wild garlic pesto
sugar pea purée
saffron potatoes
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Semolina soufflé with roast plumbs and cinnamon cream