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Informationen zu Restaurant Pitzock essen & trinken
On arrival, the tempting aroma of delicious food will guide you into the cosy dining room made of larch wood. Take a seat, sit back and let yourself be enchanted: whether it's a tender roast lamb from the "Villnöss Brillenschaf", a fish dish prepared with skill or an original new creation from the chef – the attractive menu has something to suit every taste.
Vegetarians can also look forward to a rich selection. The use of fresh, local ingredients is a matter close to the heart of the kitchen team, herbs from their own garden refine the taste, and the motto is "Slow Food".
Let us serve you a glass of wine with the tasty dishes to perfectly round off your experience. The wine list includes Italian and regional wines as well as local wines from the Funes Valley. On warm summer evenings, the terrace, with its panoramic view, is the perfect place to linger.
Organic, local and in season, just the way gastronomy is supposed to work nowadays.
The 0 Kilometre Kitchen of the Pitzock
The chef Oskar Messner knows his values and manages to express his philosophy in culinary creations in a sophisticated way. The 0 kilometre principle is particularly close to his heart. Oskar wants to guarantee his guests that everything that reaches the plate comes from the immediate surroundings of the restaurant. The result is high quality dishes – made and produced in Villnöss.
And where exactly do the products come from then? Many of the fragrant herbs and the colourful vegetables grow directly in the garden at the Mesnerhof in Nafen/(Teis), the rest comes from various farmers nearby – just like the eggs, cheese, (sheep) meat and fish that are used. The Valle Isarco has delicious wines to offer, and they are not to be missed at Pitzock either.
Absolutely outstanding! With great attention to detail and regional products, authentic slowFood cuisine is created, and along with the excellent service, it is more than worth the money. Pure pleasure!
Slow Food at the Pitzock
"Slow food" is the exact opposite of "fast food". It is not about producing cheap food fast and easy. It's about preserving local culinary traditions with regional products. The Pitzock wants to use the strengths of the natural surroundings in an environmentally conscious and sustainable way to create a modern cuisine.
"Slow food" works away from the hustle. In our everyday stress we experience enough acceleration, so the food at Pitzock gets eaten calmly and thoughtfully. It's the thought of tomorrow that balances the needs of the environment, people and animals.
The chef tells you the story behind each plate and where the ingredients come from: a lot from the Villnöss Valley!