In Viaggio - Claudio Melis

The name of this restaurant gives a good indication of the experience you can expect here: a culinary voyage through the chef’s varied selection of recipes and ingredients, some from the Alps, others from countries across the globe. Dishes are served on tasting menus of five, seven or nine courses in a quiet dining room with just a few tables, where the chef himself explains his dishes to guests.

• A small, quiet room with only a handful of tables, built around tasting menus that change with the chef’s travel-and-territory idea.
• Set inside Hotel Villa Irma in Merano, reached via the hotel reception and stairs.
• Dinner-only with a tight arrival window, phones are expected to be silent, children under 12 are not admitted, and pets are not allowed.

Recurring ingredients and flavours on the current sample menu include coregone (freshwater whitefish), artichoke and snails, autumnal notes of chestnut, apple and truffle, venison in ravioli, glazed baccalà, and a pork dish built around multiple cuts or preparations.

Dinner-only tasting menus, with a short sample of current dishes published on the site.

Tasting menus

• 5 courses, chef’s freehand selection, 128 EUR per person
• 7 courses, chef’s freehand selection, 158 EUR per person
• 9 courses, 178 EUR per person

Sample dishes (prices shown per dish)

• Coregone, white carrots, plums, brodetto, edible flowers, 42 EUR
• Ricordo di una passeggiata in Sardegna!, artichokes, snails, eucalyptus, 42 EUR
• Brodo d’autunno, chestnut, apple, truffle, Parmigiano, 40 EUR
• Fusilloni di Gragnano, freshwater soup, gin, watercress, 52 EUR
• Ravioli di cervo, black walnuts, marrow, wild berries, 50 EUR
• Trancio di baccalà glassato, Giarretane onions, skins sauce, 62 EUR
• Il Maialino di Alfredo si fa in quattro!, 65 EUR
• Canéles di buckwheat, buffalo ricotta, toffee sauce, 32 EUR
• Orange is the New Black!, mandarin, bergamot, orange, kumquat, pompia, 32 EUR