Restaurant in Anterivo, Italy
Mother-son kitchen, two menus, one detour.
A Michelin Plate-recognised farmhouse inn above Anterivo where a mother-and-son team cook from opposite sides of the same menu: traditional on the left, modern on the right. At €€ pricing with a 4.8 Google rating across 324 reviews, it is one of the Alto Adige's stronger value propositions. Book the valley-view Stube room and order from both columns.
If you are weighing Kürbishof against the Alto Adige's more polished dining rooms, say a contemporary tasting-menu restaurant in Bolzano or Merano, the comparison sharpens the decision quickly. Kürbishof is not a restaurant trying to be something it is not. It is an old farmhouse in the hamlet of Guggal, above Anterivo, run by a mother and son who cook side by side in a way that is structurally built into the menu itself. The Michelin Plate in both 2024 and 2025 confirms what the Google rating of 4.8 across 324 reviews suggests: this is not a sentimental local favourite that coasts on atmosphere. It delivers.
The visual orientation of the room matters here. Kürbishof operates across two Stube-style dining rooms, one of which frames the Cembra valley. A Stube is a specific thing in Tyrolean farmhouse architecture: low ceilings, wood panelling, built-in benches, the kind of room that takes decades of use to look right. These rooms do not feel designed. They feel inhabited. If you have been once and sat in the valley-view room, you already know that the light and the outlook across to the valley are doing real work on the experience. If you have not yet secured that room, request it when you book.
The menu structure at Kürbishof is worth understanding before you arrive, because it is the main reason to come back a second time. The left side of the menu carries traditional dishes prepared by Sara, the mother. The right side presents modern, creative interpretations from Mathias, her son. Michelin's own inspectors noted they were most satisfied when combining choices from both columns. That is the practical instruction: do not order entirely from one side. The dual-column format is not a gimmick. It reflects two genuinely distinct culinary registers operating under the same roof, with the same regional ingredient base, and the menu credits individual producers by name. That producer transparency is worth paying attention to in the Alto Adige context, where short supply chains between mountain farms and restaurant kitchens are a real structural feature of how food moves in this region, not a marketing posture.
On the wine side, the database does not specify a list, so specific bottle recommendations would be speculation. What is worth knowing is the regional context: the Alto Adige produces some of Italy's most precise white wines, particularly Pinot Grigio, Gewürztraminer, and Pinot Bianco from the Terlano and Tramin areas, as well as structured Lagrein and Schiava reds. Any kitchen with this level of regional ingredient sourcing, confirmed by Michelin recognition, is almost certainly working with a wine selection that mirrors that philosophy. If wine pairing matters to you, ask the staff directly what is being poured by the glass and whether there are regional producers on the list. A room like this, in a farmhouse inn in the Cembra valley hills, is likely to have exactly the kind of local bottlings that do not travel far beyond the region. That is a practical reason to order wine here rather than save the exploration for a city restaurant.
Kürbishof also offers guestrooms, which changes the calculus if you are driving from Bolzano or Trento. The restaurant sits at altitude in a small frazione. Staying on-site means you can order properly from both sides of the menu, work through the wine list without a return drive, and wake up in the farmhouse the following morning. For a couple planning a quiet overnight in the Dolomite foothills, this is the format that makes the most sense.
Booking difficulty at Kürbishof is rated easy by Pearl's team. At €€ pricing in a rural Alto Adige location, this is not a restaurant where you need to log on at midnight three months out. That said, the Stube rooms are small by design, and the valley-view table is a single seating. Book with enough lead time to request your preferred room, and confirm whether the inn has availability if you want to stay overnight. No phone number or booking URL is listed in the public record, so approaching via the address directly or through local accommodation search platforms is the practical route. Check availability through hotel booking platforms for the guestroom component.
| Detail | Kürbishof | Typical Alto Adige Stube | Atelier Moessmer (Brunico) |
|---|---|---|---|
| Price range | €€ | €€ | €€€€ |
| Michelin recognition | Plate (2024, 2025) | Varies | 3 Stars |
| Setting | Farmhouse inn, Stube rooms | Village or town | Historic mill building |
| Booking difficulty | Easy | Easy to moderate | Very hard |
| Overnight option | Yes (guestrooms on-site) | Rarely | No |
| Menu format | Dual-column: traditional + modern | Single traditional menu | Set tasting menu |
See the comparison section below for how Kürbishof sits against regional and national peers.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Kürbishof | Regional Cuisine | This romantic inn with guestrooms occupies an old farm with a hay barn. In two typical Stube-style rooms, one of which offers views of the Cembra valley, enjoy cuisine prepared by a mother-and-son team. They work side by side, preparing dishes from mainly regional ingredients (the menu often includes the names of producers) each in their own individual way, which is highlighted on the menu: to the left, you’ll find the traditional dishes made by the mother, Sara, while on the right you can choose from a selection of modern, creative options prepared by young chef Mathias. Our inspectors were delighted with their combination of choices from both lists!; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Atelier Moessmer Norbert Niederkofler | Italian, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Dal Pescatore | Italian, Italian Contemporary | Michelin 3 Star, World's 50 Best | Unknown | — |
| Osteria Francescana | Progressive Italian, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Quattro Passi | Italian, Mediterranean Cuisine | Michelin 3 Star, World's 50 Best | Unknown | — |
| Reale | Progressive Italian, Modern Cuisine | Michelin 3 Star, World's 50 Best | Unknown | — |
Key differences to consider before you reserve.
Yes, with the right expectations. Kürbishof is a Michelin Plate-recognised inn set in an old farmhouse, which gives it genuine character for a low-key celebration. It suits couples or small groups who want something personal and regional rather than a formal tasting-menu event. If you need ceremony and a long wine list, look to Bolzano or Merano instead.
Reasonable choice for a solo diner passing through the Cembra valley area. The Stube-style rooms are intimate rather than cavernous, and a single diner ordering across both the traditional (Sara) and modern (Mathias) sides of the menu is a practical way to experience the kitchen's full range at €€ prices. Phone ahead if possible, as a rural inn at this scale may have limited solo seating on busy days.
Dress casually but neatly. Kürbishof is a farmhouse inn with Stube-style rooms in a rural Alto Adige village, and the €€ price range reflects that register. There is no indication from the venue's profile that formal dress is expected or practised here.
Anterivo is a small mountain village with very limited dining options, so realistic alternatives sit in the broader South Tyrol region. For a step up in formality and budget, Atelier Moessmer Norbert Niederkofler in the Dolomites offers Michelin-starred Alpine cuisine. For a comparable rural, family-run experience, exploring agriturismo dining elsewhere in the Cembra valley is the most direct like-for-like alternative.
The menu is split into two explicit halves: traditional dishes from Sara on the left, and modern creative dishes from Mathias on the right. Michelin's inspectors specifically highlighted the value of combining choices from both lists, which is the approach worth taking. The menu names its producers, so dishes using local regional ingredients are a reasonable indicator of the kitchen's strengths.
At €€ pricing with a Michelin Plate in 2024 and 2025, yes. You are getting a mother-son kitchen in a genuine farmhouse setting with producer-named, regional ingredients at a price point well below what Michelin recognition usually commands in northern Italy. For the Alto Adige, this is accessible dining with real culinary intent behind it.
The venue database does not confirm a formal tasting menu format. What Kürbishof offers is a dual à la carte structure split between Sara's traditional cooking and Mathias's modern dishes. Ordering across both sides is effectively how you experience the kitchen in full, and at €€ that approach is worth taking rather than anchoring to one side only.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
