Osteria Acquarol

Centrally located and with a plain, almost minimalist interior and a small charming outdoor space on the pedestrianised street for summer dining, Osteria Acquarol serves dishes which are strongly rooted in the region yet prepared with modern techniques and very much influenced by the character of the owner-chef here. Regionally sourced sustainable ingredients often feature in its highly original cuisine, including aromatic and wild herbs grown in the chef’s own garden. In 2023, the restaurant’s kitchen garden was extended so vegetables now play a more dominant role in the two tasting menus served here (seven and nine courses, with dishes that can be chosen à la carte style) – examples include the cold minestra soup entitled “L'orto dietro l'angolo” (“the garden around the corner”) and the unusual green tagliatelle with its carefully balanced bitter flavours. Originally from Cremona, chef Alessandro Bellingeri showcases the region in interesting and original ways.

Historic, minimalist setting in the valley's oldest hotel

• Osteria Acquarol is housed in the Rio Bianco hotel, the oldest hotel in the valley, within a historic home in San Michele, and its interior is described as a minimalist oasis overlooking a lively pedestrian street.

A bold commitment to sustainability and zero waste

• The restaurant embraces a zero-waste philosophy with a focus on sustainable, local, often zero-kilometer ingredients and ethically sourced products, aligning taste with environmental responsibility.

Local tradition with global culinary influences

• The menu roots in South Tyrolean and mountain traditions but incorporates modern techniques and influences from beyond the region, including flavors and methods inspired by Mexico and other places, all built around seasonal produce.

Signature Ingredients

• Summer herbs from the mountains: Mountain-foraged herbs that define the flavor profile of many dishes, highlighting seasonality and the terroir of the South Tyrolean Alps.
• Freshly caught fish from local waters: Local, seasonal fish used when available, grounding plates in the surrounding natural environment.
• Seasonal vegetables / produce of the earth: Vegetables and other earth-grown produce sourced from nearby farms, reflecting the harvest and regional agriculture.
• Local cheeses: Cheese produced by nearby dairies, representing regional dairy traditions and adding depth to the menu.
• Artisanal cured meats: Cured meats sourced from regional artisans, contributing to the representational charcuterie and savory foundation of dishes.
• Local meats: Meats from livestock raised in the surrounding area, enriching the menu with territory-driven protein.
• Sustainable, zero-kilometer ingredients: A guiding principle emphasizing ingredients sourced as close as possible to the kitchen, supporting environmental sustainability and terroir-aware cooking.