We take art nouveau literally
The Restaurant Laurin in Bolzano goes fifty-fifty
The Restaurant Laurin belongs to the hotel, but is popular with townspeople too. The interior is original art nouveau, but chef Manuel Astuto is still in his thirties. So don’t be surprised to find Mediterranean flair and Alpine fare side-by-side on your plate – or the trees from the Laurin Park hanging on the walls. At your table, we’re always at your service one hundred percent.
12 am – 2.30 pm ⁄ 7 pm – 10 pm
Every year in May
In summer, the Park Restaurant hoists its sails
As soon as the weather permits, we hoist the large sun sails and move the restaurant outdoors. In the Park, we serve delicate dishes that often smell of the sea; you can tell chef Manuel Astuto is half Sicilian, half South Tyrolean. The air is cooler under centuries-old trees than in the narrow city streets. And who knows? Perhaps the rose that scales the mighty cedar tree (higher than anywhere else in the Alps) will be in bloom.
Open from June to September
In search of perfection
What chef Manuel Astuto leaves on his plate
Manuel Astuto is a restless man, possibly because he moves between two worlds. His father is Sicilian, his mother from South Tyrol. In 2010, at the age of 26, he became head chef at the Laurin after cooking for Ferrari in Formula 1. Manuel describes himself as ‘unbearable’ until the moment he lights the gas and starts to cook. Instantly, he slows down … and it takes four hours for the tomato sauce to reach perfection. Today, he compares it to an opera. But when he began watching cooking shows on TV, he was too young to know what an opera was.
Hollywood orders risotto from Manuel
Fair Cooking is the foremost principle at the Laurin
In 2015, a German guest from Hollywood was so taken by Manuel’s truffle risotto that he asked Manuel to cook it at his daughter’s wedding in Milwaukee, USA. Since then, Manuel has become the go-to risotto chef for the stars. He was invited to the Locanda Portofino in Santa Monica, and has visited Berlin on several occasions. Risotto is on the menu every day at the Laurin – sometimes with truffles, sometimes with mountain pine or as a carbonara. It fits well on a menu that is known for the way it combines Alpine aromas with Mediterranean finesse. “We cook for guests with and without allergies, sensitivities and preferences so everyone can eat from the same menu,“ says the chef. Fair Cooking reflects this philosophy. Manuel Astuto likes to buy his ingredients from fair trade suppliers. Or at the farmers’ market around the corner, when he’s not cooking risotto elsewhere on the planet.
"Great location just by the train station. Beautiful lounge and lift (with seats!) with a wonderful garden and small pool. Lovely rooms with wonderful art. Good buffet breakfast with range of options. Recommended."