Löwengrube in Bolzano: Alpine-Global Cuisine in South Tyrolean 16th-Century Inn

Posted by Rowena Dumlao Rowena Dumlao - Giardina 3/20/2025

Löwengrube in Bolzano: Alpine-Global Cuisine in South Tyrolean 16th-Century Inn

Löwengrube which means (literally “lion’s den”) immerses you in over 500 years of history at the heart of Bolzano, framed by the towering Dolomites. Established in 1543, the restaurant stands as one of the city’s oldest culinary landmarks, its walls echoing with stories of generations past. Step inside, and centuries-old details surround you: neo-Gothic Tyrolean stube with carved wooden panels, faded frescoes whispering of Renaissance artistry, stone staircases worn smooth by time, and majolica stoves that once warmed nobles and merchants.

The Löwengrube's interiors combine modern and historical elements. Contemporary architecture and 20th-century design blend harmoniously into the medieval structure of Bolzano's oldest inn. Particularly impressive is the original, preserved Neo-Gothic-style dining room with its Art Nouveau tiled stove. In the lounge with its red designer armchairs, in the original dining room with its magnificent Art Nouveau tiled stove, or in the rooms upstairs, the team serves modern, mostly Mediterranean dishes and South Tyrolean specialties.

Beneath its historic floors lies Löwengrube’s crown jewel: a wine cellar dating to 1280. With over 1,000 meticulously curated labels from Italy’s finest vineyards and global terroirs, this subterranean sanctuary invites oenophiles to savor rare vintages and discover hidden gems. It’s a space where medieval architecture meets modern connoisseurship, perfect for private tastings or simply marveling at the depth of its liquid history. Underground is the suggestive cellar where wine and cheese tastings are also held. Over 30 wines, mainly from the surrounding vineyards, are served by the glass.

The Visionary Behind the Löwengrube

At the helm is Chef Michael Meister, a former award-winning chef and Bolzano native whose culinary journey took him from Munich’s legendary Tantris to kitchens worldwide. Returning home in 2012 at just 28, he took charge of the city’s oldest inn (documented as early as 1543), becoming its owner in 2019. Alongside Head Chef Philipp Mantinger, Meister has transformed Löwengrube’s three floors into a symphony of flavors, a first-class oasis where tradition and innovation entwine.

Löwengrube’s Culinary Experience

Under Chef Michael Meister and Head Chef Philipp Mantinger, Löwengrube’s menu bridges South Tyrol’s Alpine heritage with globally inspired precision. Hyper-local ingredients, foraged herbs, mountain game, and lake trout are elevated through refined techniques, yielding dishes like reinvented schlutzkrapfen (alpine ravioli) with modern textures or the signature saddle of venison cloaked in fragrant mountain pine crust (€40).

The six-course tasting menu (€94) features standout creations such as orange blossom-crusted scallops, Rossini-style veal filet with truffle, and nougat semi-frozen dessert. À la carte options span appetizers (€14–€35), including carpaccio from South Tyrolean wagyu beef with zuke sauce (€30), and mains (€32–€40), such as grilled rock octopus with ‘nduja (€32). Desserts (€10–€20) range from rosemary crème brûlée to artisanal cheese selections.

Seasonal highlights shine year-round: winter brings white Alba truffle (Tuber magnatum pico) atop handmade pasta, while summer showcases Normandy oysters. Three dishes define the experience: ravioli stuffed with local lamb (€24) layered with truffle and Jerusalem artichoke cream, fregola Sarda with grilled scallop (€24) in lemon beurre blanc, and the aromatic deer saddle. Guests can also enjoy curated takeaway or delivery options, bringing haut cuisine to their homes. Paired with wines from the 13th-century cellar, every meal intertwines South Tyrol’s rugged soul with timeless culinary artistry.