Where the aromatic waves of wine become the finishing touch of culinary pleasure. Where Italian lightness touches the deeply rooted Tramin cuisine. Where accents become the crowning glory - this is the Tramin world of pleasure.
Ancient tradition meets modern openness. Southern lightness touches Tyrolean solidity. In Tramin, opposites dance together. It is the uniqueness that leaves a lasting impression. South Tyrolean cuisine predominates in Tramin. But in every typical regional dish there are accents from the relaxed south, making the pleasure incomparable. Schüttelbrot is refined with cream cheese. Bacon is mixed with pasta and innovation with tradition. The touch of the new is rounded off by the wine. Sweet and fruity or slightly acidic, it completes every dish. Food and wine complement each other to create a tasty whole that reflects the enjoyment of Traminer as much as the landscape.
Culinary roots of tradition
Traditional wine taverns serve homemade food - from wine fresh from the cellar to Schlutzkrapfen with Parmigiano Reggiano. In the restaurants, the "Bauerngröstl" is served with a light, fresh taste, and in the wine shops the Italian "Spuntini" underline the South Tyrolean wine. The new lightness has touched the cuisine of Tramin. But tradition cannot be suppressed, especially not in this culturally rich wine village. Smoked meats, potatoes, Schüttelbrot and cheese fill the rustic wooden table in the typical Tramin cellar. The wine flows and roasted chestnuts are the highlight of the meal. There you are, immersed in the cuisine of Tramin, in the world of pleasures of the wine village. Deep cultural roots bear delicate, fresh blossoms here.
