Ortisei / Urtijëi is the main village in Val Gardena – hardly surprising, then, that its culinary offer is difficult to surpass. Michelin-starred restaurants with an international flair, specialty restaurants serving delicious South Tyrolean dishes, Italian pizzerias and Ladin farm cuisines: there’s something for everyone thanks to the outstanding meals from three different culinary traditions, joining farming traditions with the South Tyrolean and Italian culinary culture.

You’ll be spoilt for choice in Ortisei: eat at osterias, brasseries, pizze­rias, and Michelin-starred restaurants. Take a seat and get ready to order mouth-watering meals.

Both in Ortisei, the main village in the valley, and the rest of the valley, conscious and committed agriculture and culinary hospitality influence each other. Local restaurateurs get their deliveries not only from Val Gardena’s farms, but also from the other South Tyrolean valleys and their wine growers and farmers. They have specialised in high-quality food and beverages by following the concept of “small but fine”.

For some time now, the trend of making local recipes and products at the heart of traditional and creative cuisine has been clearly noticeable across all Alpine regions. Indeed, although growing so­mething in the area isn’t easy due to Val Gardena’s altitude, and although the farms need another source of income and can only be partially farmed, today it’s the farmers who push the envelope when it comes to a green and healthy eating culture.

Come September and October, the Dolomites literally shine, the golden hues cascading over their beautiful peaks. The farmers have finished gathering hay from the meadows, and the cows, goats, and sheep return from their summer mountain pastures to the farms down in the valley. As they roam around, grazing, not a care in the world, they seem to transmit that very same feeling of peace and calm to any hiker who stumbles upon them. Peace, and calm, is what you need to fully live.

Sometimes you just have to go all out: the “Sega Sacun”, the Leaf Market, is Val Gardena’s largest and most traditional market and has been the autumn highlight in our valley for generations. After the village fair in San Giacomo, a fraction of Ortisei, on the second Sunday in October, Ortisei wears its best and brightest colours during the Leaf Market. Everyone comes together on this day: the locals, guests from all over South Tyrol and even further afield.

A pear as a symbol of love

One typical autumnal fruit which will catch your eye as you walk around the Leaf Market is, without doubt, the pear. Decorated with colourful ribbons, this tradition demands young men give the young woman who has caught their eye a pear as a sign of their interest. Traditions survive because we can adapt them when needed and so, to express your interest in someone, you can now purchase a deco­rated, wood-carved pear from the Leaf Market. Or if you simply like the look of it, you can also buy it as a charming home décor item.

Our packed Culinarium fringe programme will take you on a journey to the source of all of Val Gardena’s cooking traditions and the roots of the valley’s culinary farming culture:

From mid-September on, there is a very special phenomenon to admire in Val Gardena: Burning Dolomites, an incredible natural spectacle at sun­set! The colours of the larch trees are becoming more and more intense and the sun is setting the peaks of the Dolomites on fire. Nature watchers love to visit the Dolomite valley at this time of year, when it becomes pea­ceful – visitors are truly astonished by the spectrum of colours.

In the past, the Bergweiler Pufels was Val Gardena’s granary due to its strategic location. Between three and seven farms built and managed the municipal mills in the Pufeler Schlucht. Guided tours of partially preserved buildings from the 18th and 19th centuries are used to explain how grain cultivation and milling worked in the past.

The finest autumn cuisine served against the backdrop of charming wood-panelled Stuben. Award-winning Chef, Reimund Brunner, only uses fresh, regional, and local produce of outstanding quality to create seasonal and uniquely creative menus. If you could bottle up perfection, then there’d be no better place to do so than in the Stuben’s wine cellar. Simply ask sommelier Egon Perathoner for advice when pairing wines with the creations whipped up in this Michelin restaurant.

To Restaurant Anna Stuben

The Bernardi family and the chef of the Hotel Genziana, Simone Renaldini, welcome you to their restaurant. The stylish restaurant in the heart of Ortisei has a cozy “Stube” and a terrace where you can enjoy the pleasant autumn temperatures. The gourmet chef knows how to create first-class dishes made of organic and regional products. An insider tip for the autumn culinary season are the tortellini stuffed with thyme potatoes, chanterelles and truffle pearls.

Visit Restaurant Genziana

In a breathtaking setting with a view over Ortisei, the Mahlknecht family and chef Matteo Noce welcome you to the Costamula Restaurant. The traditional building is one of the oldest farmsteads in Val Gardena and was renovated in 2010. Today, the restaurant not only combines old with new and noble building elements, but also a regional cuisine of a high class. On the sunny terrace with a stunning view you can relax and enjoy autumnal dishes. The chef recommends an autumnal apple and bacon orzotto.

Visit Restaurant Costamula

In the lovely pedestrian area of Ortisei, the Mauriz Keller invites you to a cozy get-together. The Bellemo-Comploi family will bless you both at lunchtime and in the evening with a wide selection of South Tyrolean specialties, international dishes and exquisite wines, as well as fresh pizza from the traditional wooden oven. The historic restaurant in the heart of Ortisei welcomes you in an alpine ambien­ce and offers various seasonal delicacies in autumn.

Visit Restaurant Mauriz Keller

A family business since 1957 with great passion for South Tyrolean cuisine. According to tradition we offer several variations of homema­de „ravioli“, dumplings with „gulasch“, pork shank and many other tasty dishes. All this can be accompanied by a good aperitif or a glass of South Tyrolean wine.

Visit Restaurant Stua Catores

A rustic ambiance and 25 years of traditional cuisine is what Chef Gerardo Spinelli has used to base his careful yet fine innovations on. His potato fritters with herbs or pork knuckle are joined by Medi­terranean as well as international dishes: homemade pasta, sashimi, grilled spareribs. What does the Chef recommend? When visiting during the Culinarium week, be sure to explore delicious food from all over the world as well as rare, local wines.

Visit Restaurant Tubladel

The Café Restaurant Annatal blesses you with local specialties of South Tyrolean and Italian cuisine. It is also known for its homemade cakes and pastries. Along a relaxing walking path through the nature of the Annatal, you can reach the hut comfortably on foot in 20 minutes from the Seceda valley station. Café Annatal is a true oasis for gourmets and offers to families with children plenty of space to play.

Visit Café Restaurant Val d’Anna

This family-run inn serves South Tyrolean traditions made used regional products and uses them as a starting block to create innovative meals with a Mediterranean flair. It was opened in 2017 and is all about modern design, providing the perfect backdrop for its cuisine. The Culinarium week will feature Ladin “grosti y kraut” and chestnut gnocchi, potatoes served with mountain cheese and truffles – as well as spareribs and grilled steak. And, of course, every dish is paired with the perfect label from small South Tyrolean vineyards.

Visit Restaurant Ustaria Da Checco

Welcome to Hotel Hell and its family-run restaurant. Sit down on the scenic, outdoor terrace or in the spacious, modern dining room. Choose from regional and Mediterranean fish and meat dishes, made with fresh, high-quality ingredients, accompanied by outstanding wines and cocktails all-year round. The lunch menu, while smaller in scope, won’t disappoint you, and the vaster choice of the dinner menu will leave you speechless with delight. One of the many highlights during the Culinarium week will be the use of local dandelions when preparing soups, pastas, and meat dishes.

Visit Restaurant Zicoria Brasserie

A rustic and traditional ambiance and more than 90 years of traditional cuisine is what the family–run restaurant Lamm can offer. Already in the fourth generation, the Kelder family invites to a cozy get-together in a traditional and rustic location. For the Culinarium weeks, the restaurant serves autumnal specialties such as „Grosti and Kraut“ and liver dumplings. Besides the traditional cuisine, the restaurant is also known for its big pizzas.

Visit Restaurant Pizzeria Lamm