Anna Stuben

Many have been the “Anna” ladies who have succeeded one another in the family running the restaurant; for several years, however, there has been a brilliant cook, Reimund Brunner. Since December 2024, the restaurant has been housed in a new purpose-built room (adjacent to the hotel entrance), a modern stube with a few round tables, a large window and a terrace overlooking the town centre in fine weather. The cuisine starts out decisively from Alto Adige, but does not shy away from a few escapes outside the region - towards the sea! - veering towards a lighter and fresher gastronomic line, involving reduced doses of butter and sugar. The inspector recommends: organic farm duck, late radicchio, pioppini mushrooms.

• Purpose-built dining room introduced in December 2024, with large windows and a summer terrace overlooking Ortisei.
• Cooking led by Reimund Brunner, using Alto Adige as a base while staying open to fish and seafood.
• Wine pairing is a central part of the experience, with recommendations from sommelier Egon Perathoner and a deep cellar list.

Signature Ingredients

• Regional Alto Adige produce
• Fish and seafood used alongside mountain ingredients
• Organic duck
• Late radicchio
• Black poplar mushrooms
• Wines selected from the hotel’s cellar

Menu Summary

Creative, modern cooking with roots in Alto Adige, and a willingness to bring in fish and seafood. The style runs lighter and fresher than classical stube fare, with a reduced use of butter and sugar. Since December 2024 the restaurant has operated in a purpose-built dining room beside the hotel entrance, with round tables, large windows and a summer terrace looking over the town.

A representative plate noted by inspectors, organic duck with late radicchio and black poplar mushrooms.