Decantei — Restaurant in Eisacktal - Valle Isarco

We came for the ham hock and we’re not disappointed but so impressed by all the food we ordered. Please not that the cost representative of ordering for two people and included alcohol which we had 4 glasses of wine.

We ordered the following Dumpling trio. Very nice and it was good to try a local style dumpling.

The hammock was melt in your moth and crispy on the outside. Served with a hot sauce, mango and bbq sauce. There was also horseradish on the plate. My favourite was the mango it went really well with the pork and still with a bit of spice. But let me tell you on it’s own was divine.

We also ordered the duck which was perfectly cooked and the wine sauce was a perfect pairing.

We then had my favourite desert Apple strudel and it was divine would have been a 10/10 if it was warm.

We also had the house Pinot noir which was quite good too.

Service was amazing we didn’t make a reservation but we’re seated pretty quickly and whilst you have the option to eat indoors or out we were glad to eat in. The staff were friendly attentive and able to speak Italian German and English.

The atmosphere is warm and cozy inside. The outdoor is undercover and nice too.

I would definitely come back here and if you’re in the area or hunting down a really good ham hock then come here.

Apologies about only showing such a small amount of the strudel but I want quick enough and my partner started to...

I usually love Decantei for its awesome cuisine, beautiful presentation, thoughtful menu concept, and upscale vibe. But what I experienced today was super disappointing, and I'm seriously considering checking out somewhere else on my next visit to Brixen. The dinner menu was totally lacking and uninspired. Aside from salmon trout, octopus, onion roast, fried mushrooms, and one other random dish, there were only five items on the evening menu, none of which really captured the essence of South Tyrol.

Since I was pretty hungry, I went with the onion roast. The waitress soon came by with a plate... which had a slice of onion roast, some onions, and three tiny broccoli florets - that was it. No sides at all for a steep 32 euros. If you’ve ever had 300 grams of meat on a lukewarm plate, you know time is not on your side. Within just two minutes, the roast was cold - sadly, it seems Decantei hasn’t thought to keep the temperature up with a hot stone or a sizzling pan. The bland taste could have maybe been lifted by some salt or pepper at the start, but by the time the seasonings finally arrived, everything had chilled down just like the plate itself.

I really wish the server had mentioned that the lunch menu items were still available... but no. What was supposed to be a nice dinner turned into a one-hour experience. Such a bummer; I won't be making that...

Eine ehemalige Metzgerei erfuhr nach einer geraumen Zeit des Leerstandes einen neuen, lebendigen Bestimmungszweck. Eine gut gelungene Bar sowie das ebenso sehr schöne Restaurant empfängt seit gut einem Jahr (Mitte 2019) die Gäste. Im Gesamten betrachtet sind wir in der Beurteilung etwas hin und her gerissen. Die Investoren wollten in Zeiten, in denen Instagram mit darüber bestimmt, wie schnell ein Restaurant zum laufen kommt, wohl nichts dem Zufall überlassen. Ob rein zufällig oder nicht, das zum Teil sonderbar bärtige Personal bestimmt den ersten Eindruck. Die gewählte Bartform erinnerte uns an den Südtiroler Freiheitskämpfer Andreas Hofer. Ob man hier der Intention folgt, das Speisen nicht nur gut schmecken, sondern auch gut aussehen müssen, vermögen wir nicht zu beurteilen. In jedem Fall wirken die Gerichte zum Teil etwas überladen und nicht jede addierte geschmackliche Zutat beglückt den Gast, da er möglicherweise damit überfordert wird. So unser Eindruck bezüglich des bestellten Kalbskoteletts, welches neben der zum Gericht passenden Soße, mit Topinambur und Artischocke serviert wurde, dazu noch mal eine kontrastreiche grüne „Soße“. Diese stand so auch nicht auf der Speisekarte. Sollten Sie zu den Fleischgerichten tendieren, so raten wir, dort wo angebracht den Gargrad zu hinterfragen, um ggf. der Küche persönliche Präferenzen übermitteln zu können. Diese Art von Gerichten dominieren jedoch die Karte nicht gänzlich. Tadellos hingegen die Einrichtung. Sehr schöne Südtiroler Schreinerarbeiten bestimmen bei den Böden und dem Mobiliar das Bild. Eine perfekt abgestimmte Beleuchtung bringt diese optimal zur Geltung und trägt so ganz wesentlich zum Wohlbefinden bei. Extrem gelungen fanden wir an einer Decke den Übergang von einer historischen Holzdecke zu modernem Dämmmaterial, wohl eine sich aufgrund der neuen Raumaufteilung ergebende Notwendigkeit und zugleich eine Meisterleistung in Punkto Innenarchitektur.

hs 11.20 .... A former butcher’s shop was given a new, lively purpose after a long period of vacancy. A well-designed bar and the equally beautiful restaurant have been welcoming guests for a good year (mid-2019). All in all, we are a little bit torn in our assessment. In times when Instagram has a hand in determining how quickly a restaurant is up and running, investors probably didn’t want to leave anything to chance. Whether purely coincidental or not, the sometimes strangely bearded staff determines the first impression. The chosen beard shape reminded us of the South Tyrolean freedom fighter Andreas Hofer. We are not in a position to judge whether the intention here is that the food should not only taste good but also look good. In any case, the dishes sometimes seem a bit overloaded and not every added flavourful ingredient makes the guest happy, as he might be overwhelmed by it. This is our impression of the veal chop we ordered, which was served with a sauce to go with the dish, with Jerusalem artichoke and Jerusalem artichoke, plus a contrasting green “sauce”. This sauce was not on the menu. Should you tend to the meat dishes, we advise you to question the degree of cooking where appropriate, in order to be able to communicate personal preferences to the kitchen. However, these types of dishes do not completely dominate the menu. On the other hand, the interior is impeccable. Very beautiful South Tyrolean carpentry work determines the floors and furniture. Perfectly coordinated lighting brings them out to their best advantage and thus makes a significant contribution to a sense of well-being. We found the transition from a historical wooden ceiling to modern insulation material on a ceiling extremely successful, probably a necessity resulting from the new room layout and at the same time a masterpiece of interior...