DRINK Review > Bobbie Peels, North Melbourne (15/20)

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Tucked away in the picturesque village of Ortisei and within the stunning Hotel Grödnerhof, lies the Michelin-starred gem, Anna Stuben. The name “Anna Stuben” pays homage to Anna Demetz, one of the founders of the Hotel Grödnerhof, which began as a guesthouse in 1923 and ‘stuben’ is a south tyrolean word for parlour. Over the years, the restaurant has evolved, with many talented “Annas” contributing to its culinary legacy. Today, under the helm of Chef Reimund Brunner, Anna Stuben offers a culinary journey that blends traditional South Tyrolean flavors with modern flair, all set against a backdrop of warm, inviting Alpine charm.

STYLE >

The restaurant underwent significant renovations as part of the hotel transformation in 2024. The new space is fresh, modern and very stylish, with smart white pleated table cloths that drop to the floor and comfortable seats to settle in for a properly enjoyable meal.

For those that chose a slightly different experience there is a chef’s table experience where a smaller room adjacent to the main dining room has a window into the workings of the kitchen. It is a large shared table and on the night we were there we shared the table with another couple (a large orchid between us) but it was very large and there was still plenty of privacy.

A couple of minor complaints while the kitchen window let you see the chefs moving around the glass is set too high for you to actually see what is being prepared so it is almost worthless. Then later they make the glass opaque so that diners don’t watch them as the do the kitchen clean up. We found this slightly off putting and possibly would have preferred the main restaurant room but don’t be put off this was definitely a minor point in an otherwise outstanding meal.

EAT >

Chef Brunner’s passion for cooking shines through in every dish, as he masterfully incorporates regional ingredients to highlight the best of South Tyrolean cuisine. The menu is a delightful blend of local flavors with international touches, including fish and seafood, all presented in a lighter, fresher style with a reduced use of butter and sugar. Guests can choose between three different tasting menu’s “creativity”, “dedication” and “passion” each offer delicious modern interpretation of traditional Sudtirol cuisine and showcases Brunner’s culinary philosophy.

DRINK >

The wine cellar, though not a dining area, is a treasure trove of fine wines, expertly curated by the sommelier who is always ready to offer pairing recommendations with a smile. There are numerous excellent wines available by the glass enough to suit almost any palate.

SERVICE >

The service at Anna Stuben is impeccable, with highly attentive staff ensuring that every guest’s needs are met. The sommelier’s expertise is particularly noteworthy, providing insightful wine pairings that elevate the dining experience.

CONCLUSION >

Anna Stuben is one of the best restaurant options for anyone traveling through the Dolomites. The food is excellent with its unique blend of traditional and modern cuisine, combined with its warm ambiance and the exceptional service, makes it a standout in the region. The overall dining experience is nothing short of exceptional.