a fish speciality in the restaurant of the Hotel Pienzenau traditional dining room with alpine flair a dessert prepared in the restaurant of the Hotel Pienzenau a covered breakfast table in the garden of the Rosehotel Pienzenau a patisseur of the Pienzenau fills jam into glasses a bowl with cut off roses and one with raspberries, next to it raspberry jam filled in glasses

Meals are transformed into an experience at your gourmet restaurant in Merano

Exquisite offers from our catering team

In the morning a refreshing, lavish breakfast, in the afternoon freshly baked delights from the buffet, in the evening exquisite house specialities. At our gourmet restaurant in Merano no delicacy is lacking!

Let yourself be seduced by a world of taste and delight: together with his team, our Head Chef Martin Burger creates international and South Tyrolean specialities from local and home-grown ingredients, always prepared with the utmost care and love.

The catering team of our restaurant in Merano will also produce weekly culinary highlights for our guests: indulge in a romantic rose-themed gala dinner by candlelight, discover regional specialities at our themed evenings, or try a delicious starter buffet, sensational dessert buffet, or varied cheese buffet with products from South Tirol and the whole of Italy.
These delights are accompanied by exceptional wines from a variety of cellars that are home to some of the finest wines available.

An explosive taste adventure awaits you at our gourmet hotel in South Tirol!

In vino veritas

At Pienzenau, your gourmet hotel in South Tirol, it’s not only the finest cuisine that you can indulge in; prepare to be astonished by our wine cellar. Thanks to its Mediterranean climate, South Tirol is an outstanding wine-producing region, and the Merano area and spa town of Merano itself benefit from these ideal climatic conditions.

Each year over 300 days of sunshine light up the picturesque villages around the bottom of the valley, and light up the mood of the people as well – they combine Mediterranean spirit with alpine charm. Atop these gently rolling hills populated by countless vineyards, outstanding grape varieties flourish, and from these we derive a number of renowned and much loved wines.

Blauburgunder (pinot noir), Vernatsch und Lagrein are the best known red wines in this region, and the Gewürztraminer is the go-to white. These four, along with many other varieties, are grown across the numerous vineyards of South Tirol: the Vernatsch hails from the gentle slopes surrounding Merano, in particular Küchelberg.

Our wine cellar is home to a carefully selected spectrum of choice bottles. We have an emphasis on locally-produced wines, expanded with some of the best Italian, French and world wines available.

On request we would be delighted to organise a wine tasting for you in our wine cellar, or our own Sommelier can provide specialised recommendations to accompany your meal.

A touch of sweetness with a hint of rose petals for you to try at home

Rose-infused Tiramisu

Ingredients sufficient for a square tin approx. 20x20 cm:

  • 20 savoiardi sponge biscuits (lady's fingers)
  • approx. 4 tbsp rosewater syrup
  • 1-2 tbsp rum
  • 4 eggs
  • 2 tbsp sugar
  • 500g mascarpone
  • 200ml cream
  • 50g rose jam
  • Fresh rose petals and rose sugar or icing sugar to decorate

Lay half of the sponge biscuits in the base of the tin. Thin the rose syrup with water and rum and pour over the biscuits. Beat the egg yolk with the sugar until foamy, then fold in the mascarpone. Separately, beat the cream and egg whites before combining this with the mascarpone mixture. Layer the mascarpone mixture thickly over the biscuits and spread some rose jam on top. Lay the rest of the biscuits on top finish with another layer of the mascarpone. Leave to stand for at least 4 hours in a cool place. Before serving scatter with rose petals and icing sugar.

Rose Ice Cream

Ingredients for 4 people:

  • 100ml Milk
  • ½ Vanilla pod
  • 3 egg yolks
  • 50g sugar
  • 4 rose petals
  • 2-3 drops rose oil
  • 100ml blueberry juice
  • 500 ml cream

Half the vanilla pod lengthways, scrape out the extract and let it infuse into the milk on the heat. Beat the egg yolks and sugar until creamy. Take the vanilla pod out of the milk and combine the hot milk with the egg mixture. Over a bain marie beat to a creamy consistency. Then transfer to a cold bain marie and continue to beat the mixture. Finely chop the rose petals, and combine them with the oil and blueberry juice. Beat the cream until its visibly firm. Leave the mixture in the freezer for at least 3 hours, stirring regularly (or finish off in an ice cream maker).

Rose Creme

Ingredients for 4 people:

  • 500 g quark (cheese curds)
  • 60g sugar
  • Some whipped cream
  • 1 to 2 handfuls of fresh, scented rose petals (colour as you prefer)
  • Some honey and rose liqueur

Mix the cheese curds with the sugar. Combine the rose petals and the honey and then add in the cheese curds. Fold the cream into the rose mixture and add a dash of rose liqueur. Mix well and divide between the serving dishes. Scatter with rose petals and dust with icing sugar.

Rose bowl

Ingredients for 5 people:

  • A handful of rose petals (reserve a few for decoration)
  • 75g sugar
  • 50ml raspberry liqueur
  • 50ml cognac
  • 25 ml damascene rose water
  • Juice of half a lemon
  • 1 bottle of dry white wine or rosé (chilled)
  • 1 bottle dry prosecco or champagne (chilled)

Place the rose petals in a bowl and scatter with sugar. Add raspberry schnapps/raspberry liqueur and cognac, mix together and leave for at least one hour to infuse. Add cold white wine and keep chilled. Strain out the rose petals, add rose water and pour into a large punch bowl. Top up with prosecco or champagne, scatter with fresh rose petals and serve chilled.

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