Anna Stuben 1 Stella Michelin — Restaurant in Salten-Schlern - Salto-Sciliar

It had it’s ups and downs. The bouche wasn’t really amusing. The sous-vide amberjack (why sous-vide?) was bland and dominated by a drop of spicy gazpacho and confused with a slice of watermelon. The blue lobster, although perfectly cooked, was served with borlotti beans and a slice of grapefruit. The main, a venison saddle, although perfectly cooked, was embarassed by a potato tart and a cabbage-speck combo that was dancing between no flavor and smoke flavor.

None of these dishes seemed like cohesive wholes with elements that belong with one another on the plate. It was like watching a disappointing blockbuster with a star actor instead of their earlier work where they were great and supported by other amazing actors in a compelling story.

One of the dishes I can remember vividly was — a bit on the safe side — a Parmiggiano risotto with tomato, lemon and basil. Technically perfect and packed with flavour. More, please!

The pre-dessert was also yum. Fruit cubes with a pine needle ice cream! Kudos to using something very on brand with the location.

The mango-caramel-whipped cream thing was just mango and not much else. It’s South Tirol in June, for crying out loud. Aren’t there berries, local cheese and herbs ready to be used?

The petit fours were flawless. The strawberry curry macaron melted in my mouth and etched itself in my brain. Very cool.

The head waiter, Egon, doubling as the sommelier, was absolutely amazing. He completely sucked us into his passion for the local wine region and taught us a lot about it.

I like well prepared flavourful food made with local, seasonal ingredients. All the better if it manages to suprise and delight!

For a fine-dining restaurant with a Michelin star, though, despite the technical skills and plenty of gels and foams, the dinner at Anna Stuben fell short in probably the most important aspect of any...

Anna Stuben in Ortisei is that rare one-star that feels both polished and personal, the kind of place that turns a Dolomites day into a little celebration with every course and pour of wine, full stop worthy and then some. Tucked inside the Gardena Grödnerhof Hotel & Spa, it blends South Tyrolean roots with a modern mindset, delivering plates that are light, precise, and quietly luxurious alongside a deep, confident cellar curated by an expert sommelier.

The room is a love letter to Alpine craft: timber walls and ceilings, soft light, and round tables that make conversation easy—more contemporary Stube than rustic chalet, and freshly renewed in the latest renovation. That warm wood sets the stage for a slow, unrushed meal, where attentive service moves at the pace of the table and the wine pairings land like little high‑fives throughout the night.

Chef Reimund Brunner’s cooking leans local but never insular, folding in pristine seafood and bright acids so dishes feel lifted rather than heavy—think Alto Adige spirit with a modern, lighter touch and less butter and sugar by design. The menus play with mood—Creativity, Passion, Dedication—and the team happily lets diners mix across them, which makes the experience feel tailored without a hint of fuss.

From the snacks to the last sweet bite, it’s a confident arc: immaculate fish, supple meats, and sauces that whisper instead of shout, always clean and vivid on the palate. The wine list is broad and deep across Alto Adige and beyond, and the sommelier is excellent at reading preferences, budget, and the chosen dishes to point out the right labels.

Bottom line: if the Dolomites are on the map, this is a must‑book for a night of polished warmth, timber glow, and seriously good food with equally good wine that’s worth planning a...

I am l shocked this restaurant has a Michelin star given the rude and unprofessional service. After seeing this restaurant we reached out and were happy to be put the waitlist for dinner. We received a call shortly before they opened that a table was available. When we arrived at the restaurant at the agreed upon time we were escorted to the front of the hotel and told to wait while the host talked with the front desk. After much back and forth between them, and having to prove record of the reservation phone call, we were told the party that originally cancelled showed up and they were given our table. Instead of apologizing for the mix up or trying to accommodate us the host ask us “What other options do you have for dinner tonight?” THIS was our option for dinner tonight!! He told us perhaps we could eat pizza at another restaurant in town. The customer service was truly appalling. We were made to feel like we had done something wrong even though this was clearly their mistake. We ended up at Mauriz Keller Restaurant. The food was fantastic, especially the seafood pasta. The customer service was superb. After being treated so poorly it was a refreshing ending to our stay in Ortisei! Anna Stuben is...