Restaurants in The Dolomites
South Tyrolean specialties are served in a wood-paneled stube.
Iacopo Lenci, the 26-year-old owner, serves serious beer and formidable pub grub inside this cavernous repurposed farmhouse, next to a sweet terrace filled with jazz and children.
Just below the jagged, 10,000-foot-high Sassolungo peak sits this popular lunchtime spot which offers grilled fish and generously portioned tiramisu.
High above town, Castel Fragsburg turns out locavore dishes such as grilled fillet of Tyrolean ox and goose liver accompanied by a tonka-bean brioche.
Northern Italian cuisine made with regional ingredients such as tortelloni stuffed with chamois and wild-berry butter.
Local meats are the house specialty: Try the pork cheeks in a red-wine reduction and the beef carpaccio.