Wirtshaus zur blauen Traube

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Wirtshaus zur blauen Traube Cook off

Ieri abbiamo avuto il piacere di accogliere presso il nostro ristorante i Carabinieri di Silandro.L’accaduto del 10 giug...
10/10/2026

Ieri abbiamo avuto il piacere di accogliere presso il nostro ristorante i Carabinieri di Silandro.

L’accaduto del 10 giugno rimarrà per sempre nei nostri ricordi. Senza il vostro aiuto, molte cose non sarebbero state possibili. Desideriamo ringraziare di cuore ognuno di voi.

Grazie per la vostra dedizione, per il vostro impegno quotidiano e per il servizio che svolgete a favore del nostro territorio.

Gestern durften wir die Carabinieri aus Schlanders bei uns willkommen heißen.

Der Vorfall vom 10. Juni wird uns immer in Erinnerung bleiben. Ohne eure Hilfe wäre vieles nicht möglich gewesen. Dafür möchten wir uns von Herzen bei euch allen bedanken.

Ein besonderer Dank gilt euch für euren täglichen Einsatz und euren Dienst für unser Land.

Yesterday, we had the pleasure of welcoming the Carabinieri from Silandro to our restaurant.

The events of June 10 will always remain in our memories. Without your help, much of what was possible would not have been achieved. We would like to express our heartfelt thanks to each and every one of you.

Thank you for your dedication, your daily efforts and your service to our community.

A little glimpse into our evening service. ✨Here you can see our saddle of venison, served as one of the main courses on...
07/10/2026

A little glimpse into our evening service. ✨

Here you can see our saddle of venison, served as one of the main courses on our evening menu. 🦌🍷

03/10/2026

Spaghetti Aglio e Olio 🍝

Golden garlic, fresh parsley, a little heat from fresh and dried chili, and plenty of good olive oil. Simple ingredients, big flavor — exactly how we like our pasta.

Ingredients:

* Spaghetti
* Garlic
* Fresh parsley
* Fresh chili
* Dried chili
* Olive oil

Our zander fishcake, served with seasonal vegetables and a rich garum made from fermented zander bones. Finished with pi...
02/10/2026

Our zander fishcake, served with seasonal vegetables and a rich garum made from fermented zander bones. Finished with pickled cucumber and fresh coriander. ✨

A dish with depth, freshness and plenty of character.

Our sourdough bread from Forno Bakery in Merano. 🥖✨Freshly baked just before service, so it arrives at the table warm an...
29/09/2026

Our sourdough bread from Forno Bakery in Merano. 🥖✨

Freshly baked just before service, so it arrives at the table warm and ready to enjoy with our homemade fermented salted farmhouse butter.

One of our true house classics: our Apple Tarte Tatin. 🍎✨It has been on our menu since 2019 — and some things are simply...
29/09/2026

One of our true house classics: our Apple Tarte Tatin. 🍎✨

It has been on our menu since 2019 — and some things are simply meant to stay. We’re pretty sure this one will be here for many years to come.

26/09/2026

Our Fish & Chips 🐟🍟

Ingredients for 2

Fish

* 2 trout fillets, approx. 115 g each
* Flour for coating
* Salt
* Pepper
* Oil for frying

Batter

* 200 g rice flour
* 200 g Tipo 00 wheat flour
* 1 sachet baking powder
* Approx. 500 ml cold b**r

Chips

* 300 g floury potatoes
* Oil for frying

Method

1. Potatoes
Boil the potatoes in unsalted water for approx. 45 minutes. Drain and let them cool slightly.

2. First fry
Cut the potatoes into chips and fry them at 130°C until cooked through but still pale.

3. Batter
Mix the rice flour, Tipo 00 flour and baking powder. Gradually add the cold b**r and mix until you have a smooth batter.

4. Fish
Season the trout fillets with salt and pepper, lightly coat them in flour, then dip them into the batter.

5. Fry the fish
Fry the battered trout at 180°C until golden and crispy.

6. Second fry
Fry the chips a second time at 180°C until golden and crispy.

Serve immediately and enjoy your Fish & Chips!

A little snapshot from our w**e cellar. 🍷✨David knows every bottle inside and out and takes great care of our collection...
22/09/2026

A little snapshot from our w**e cellar. 🍷✨

David knows every bottle inside and out and takes great care of our collection.

**elover **ecellar **e

19/09/2026

Today, Christoph is showing you how he makes a proper Carbonara. 🍝✨

From the first step to the final plate — enjoy! 😉

Our version of Saltimbocca ✨Trout with sage hollandaise, finished with a thin slice of pancetta. A little twist on a cla...
15/09/2026

Our version of Saltimbocca ✨

Trout with sage hollandaise, finished with a thin slice of pancetta. A little twist on a classic, with our own touch. 🐟🌿

Indirizzo

Strada Vecchia 44, Lagundo
Algund
39022

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