Restaurant in Ortisei, Italy
One Michelin star, grounded in Alto Adige.
Anna Stuben holds one Michelin star and 85 La Liste points under chef Reimund Brunner, operating out of a new purpose-built Stube attached to Hotel Relais Châteaux Gardena in Ortisei. The kitchen runs creative Alpine cooking — lighter than the traditional Stube style, with strong regional produce and seafood alongside a serious hotel wine program. Dinner only, Monday to Saturday, and easy to book by fine-dining standards.
Yes — if you are in Ortisei for a serious dinner and want a one-star Michelin experience that feels grounded in Alto Adige without being trapped by it. Anna Stuben earned its 2025 Michelin star under chef Reimund Brunner and scored 85 points on La Liste 2026, which puts it in credible company for creative Alpine cooking. The new purpose-built dining room, open since December 2024, gives the restaurant a physical identity that the previous space could not. Book Monday through Saturday, dinner only, 7 PM to 11 PM. Sunday the kitchen is closed.
The dining room Anna Stuben moved into in December 2024 matters for your decision. The previous iteration existed inside the Hotel Relais Châteaux Gardena, a property already well-regarded for its wine program — the hotel carries Relais Châteaux status and has built a reputation as a serious destination for wine lovers. The new Stube sits adjacent to the hotel entrance, purpose-built rather than repurposed, with round tables, large windows, and a summer terrace facing the centre of Ortisei. The atmosphere is composed rather than theatrical: quieter than a city restaurant of this calibre, with the low ambient hum you expect from a small alpine dining room. If you are looking for a high-energy room, this is not it. If you want to eat well and hear your table, this is the right call.
That calm carries through to the service rhythm. Ortisei is a small town in the Val Gardena valley in South Tyrol, and Anna Stuben reads as a local institution that happens to hold a Michelin star, not a destination restaurant performing for visitors. For the explorer who wants depth over spectacle, that distinction is worth noting. The cooking under Brunner sits in the creative bracket, drawing heavily from Alto Adige , the region's tradition of pairing mountain produce with Austrian-influenced technique , while pulling in fish and seafood and keeping preparations lighter than the butter-forward conventions of the Stube tradition. The Michelin inspector specifically flagged the organic duck with late radicchio and black poplar mushrooms as a dish worth ordering. The overall style is described as fresh and reduced in sugar and butter, which positions it closer to modern Italian creative cooking than to the richer Alpine repertoire you find at more traditional addresses.
The editorial angle assigned to this page asks about counter or bar seating, and it is worth addressing directly: the database does not confirm a chef's counter at Anna Stuben. The new Stube has a few round tables and a terrace, which suggests a conventional table-service format. If counter access and kitchen proximity are the reason you are booking, verify directly with the restaurant before confirming. What the room does offer, based on the Michelin description, is a genuinely intimate scale , a small number of tables means the kitchen is not cooking for a crowd, which in practice tends to mean more consistent execution on every cover.
The wine context here is unusually strong for a venue of this size. The Hotel Relais Châteaux Gardena's wine program has received specific recognition for the care taken with its selection. For a food and wine pairing dinner, Anna Stuben is a more coherent choice than a standalone restaurant of similar star level where the wine program is an afterthought. If wine matters to your evening, this is one of the better-positioned addresses in the region.
Booking is assessed as easy. The restaurant is open six nights a week, and Ortisei, while a popular ski and hiking destination, does not have the same reservation pressure as a city fine-dining address. That said, the dining room is small and summer terrace season runs concurrent with peak Valle Isarco tourism. Book ahead rather than assuming availability, especially for weekend evenings in July and August or during the ski season from December through March.
At the €€€€ price point, Anna Stuben is not a casual dinner. It sits in the same tier as [Atelier Moessmer Norbert Niederkofler in Brunico](https://www.joinpearl.co/restaurants/atelier-moessmer-norbert-niederkofler-brunico-restaurant), which holds three Michelin stars and represents a significantly higher investment of both money and pre-planning. Within Ortisei itself, [Tubladel](https://www.joinpearl.co/restaurants/tubladel-ortisei-restaurant) offers regional cuisine at a lower price point if the Michelin format is not what you need. For a broader look at dining options in the town, the [Ortisei restaurants guide](https://www.joinpearl.co/restaurants/ortisei) covers the full range. If you are planning a longer stay and want to build out your itinerary, Pearl also covers [hotels](https://www.joinpearl.co/hotels/ortisei), [bars](https://www.joinpearl.co/bars/ortisei), [wineries](https://www.joinpearl.co/wineries/ortisei), and [experiences](https://www.joinpearl.co/experiences/ortisei) in Ortisei.
The Google rating sits at 4.5 across 147 reviews, which for a fine-dining address with a strong local and tourist mix is a reliable signal of consistent execution. Polarised ratings at this price point are usually a flag; a steady 4.5 from a reasonable sample size is not.
The bottom line: Anna Stuben is the right booking if you want one-star creative cooking in an alpine setting with serious wine backing, a calm room, and a kitchen that is clearly operating with confidence after its 2025 Michelin recognition. If you want three-star ambition or a more technically aggressive tasting menu, Atelier Moessmer is the regional benchmark. For a first serious dinner in the Val Gardena, Anna Stuben is a more accessible and proportionate choice.
| Venue | Stars | Price | Booking Ease | Setting |
|---|---|---|---|---|
| Anna Stuben (Ortisei) | 1 Michelin | €€€€ | Easy | Alpine Stube, hotel-attached |
| Atelier Moessmer, Brunico | 3 Michelin | €€€€ | Hard | Historic mill, standalone |
| Dal Pescatore, Runate | 3 Michelin | €€€€ | Moderate | Rural farmhouse, Lombardy |
| Le Calandre, Rubano | 3 Michelin | €€€€ | Moderate | Contemporary, near Padua |
| Enoteca Pinchiorri, Florence | 3 Michelin | €€€€ | Moderate | Historic palazzo, Florence |
Anna Stuben is a one-star Michelin restaurant operating inside Hotel Relais Châteaux Gardena in the small alpine town of Ortisei, South Tyrol. The current dining room only opened in December 2024, so you are eating in a purpose-built space rather than a converted hotel room. Chef Reimund Brunner runs creative cooking rooted in Alto Adige produce but lighter in style than traditional mountain cuisine , less butter and sugar, more fish and fresh technique. At €€€€, expect a full fine-dining experience. Dinner only, six nights a week. The room is small, the setting is calm, and the wine program behind the hotel is serious.
The Michelin inspector specifically called out the organic duck with late radicchio and black poplar mushrooms as a standout dish. Beyond that named recommendation, the kitchen's stated direction is lighter preparations drawing on regional Alto Adige ingredients alongside seafood, so dishes that reflect that balance are likely to be where the cooking is most confident. Specific current menu items are not listed in the public record, so ask the team what is in season when you arrive , the approach is ingredient-led enough that the answer will be useful.
Yes. A one-star Michelin room at €€€€ with a serious wine program and a calm, intimate atmosphere is a strong frame for a celebratory dinner. The small number of tables means it does not feel like a production line, and the hotel's Relais Châteaux wine credentials make it a better pairing dinner than many comparable addresses. If you want three-star intensity for a milestone occasion, [Atelier Moessmer in Brunico](https://www.joinpearl.co/restaurants/atelier-moessmer-norbert-niederkofler-brunico-restaurant) is the step up, but it requires significantly more lead time to book.
The kitchen's style , lighter preparations, reduced butter and sugar, a mix of regional Alpine produce and seafood , suggests some flexibility, but there is no confirmed public information about specific dietary accommodation policies at Anna Stuben. At this price point and star level, most kitchens expect and accommodate requests with advance notice. Contact the restaurant directly before booking to confirm, particularly for serious allergies or plant-based requirements.
Within Ortisei, [Tubladel](https://www.joinpearl.co/restaurants/tubladel-ortisei-restaurant) is the main alternative for regional South Tyrolean cooking at a lower price point , a better choice if you want traditional Stube food without the fine-dining format. For the broader region, [Atelier Moessmer Norbert Niederkofler in Brunico](https://www.joinpearl.co/restaurants/atelier-moessmer-norbert-niederkofler-brunico-restaurant) is the three-star benchmark in Alto Adige and worth the trip if you are willing to plan further ahead. Further afield in northern Italy, [Le Calandre in Rubano](https://www.joinpearl.co/restaurants/le-calandre-rubano-restaurant) and [Osteria Francescana in Modena](https://www.joinpearl.co/restaurants/osteria-francescana) represent the high end of the creative Italian bracket. See Pearl's [full Ortisei restaurants guide](https://www.joinpearl.co/restaurants/ortisei) for the complete picture.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Anna Stuben | Creative | The Hotel Relais Châteaux Gardena is a true paradise for wine lovers, where every detail of the wine selection is taken care of with great attention. This hotel is distinguished by its exceptional win...; La Liste Top Restaurants (2026): 85pts; Although many brilliant “Anna’s” have cooked in this family-run restaurant over the years, in recent times there has been a superb male chef – Reimund Brunner – at the helm. Since December 2024, the restaurant has occupied a new purpose-built dining room (next to the hotel entrance) – this modern Stube has a few round tables, large windows and a summer terrace overlooking the centre of the small town. The cuisine is inspired by the Alto Adige, yet also remains open to ingredients from further afield, including fish and seafood, in dishes which are lighter and fresh in style with a reduced use of butter and sugar. Our inspector particularly recommends the organic duck serve with late radicchio and black poplar mushrooms.; HIGHLIGHTS: • 1 MICHELIN STAR 2025 • CREATIVE COOKING; La Liste Top Restaurants (2025): 84pts; Although many brilliant “Anna’s” have cooked in this family-run restaurant over the years, in recent times there has been a superb male chef – Reimund Brunner – at the helm. Since December 2024, the restaurant has occupied a new purpose-built dining room (next to the hotel entrance) – this modern Stube has a few round tables, large windows and a summer terrace overlooking the centre of the small town. The cuisine is inspired by the Alto Adige, yet also remains open to ingredients from further afield, including fish and seafood, in dishes which are lighter and fresh in style with a reduced use of butter and sugar. Our inspector particularly recommends the organic duck serve with late radicchio and black poplar mushrooms.; Michelin 1 Star (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 | — |
| Enoteca Pinchiorri | Italian - French, Italian Contemporary | Michelin 3 Star, World's 50 Best | Unknown | — |
| Enrico Bartolini | Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Le Calandre | Progressive Italian, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
How Anna Stuben stacks up against the competition.
check the venue's official channels before booking — at €€€€ pricing and Michelin-star level, the kitchen is equipped to accommodate most restrictions, but creative tasting menus require advance notice to adjust. The cuisine is lighter in style with reduced butter and sugar, which already suits some dietary preferences. Confirmation via reservation is the safest step, especially for seafood-heavy courses or allergens.
Anna Stuben is the highest-credentialed dinner option in Ortisei itself, holding a Michelin star since 2025 and 85 points on La Liste 2026. For Alto Adige fine dining at a higher level, Atelier Moessmer Norbert Niederkofler in San Cassiano is the regional reference point. If you want to stay in the Dolomites corridor but want a different format or price tier, that comparison is worth making before you book.
The Michelin inspector specifically flags the organic duck with late radicchio and black poplar mushrooms as a standout. Beyond that, the menu draws on Alto Adige produce alongside fish and seafood, leaning lighter than the butter-rich alpine cooking you might expect in the region. Trust the kitchen's tasting format — at this price point, ordering à la carte without guidance is the wrong move.
Yes — the new purpose-built dining room that opened December 2024 has a summer terrace overlooking central Ortisei, which makes it the most atmospheric dinner option in town for a milestone meal. The Michelin star gives it the credibility for a significant occasion, and the setting is formal without being stiff. Book well ahead; with limited seating and a small town location, last-minute availability at €€€€ pricing is not reliable.
The restaurant moved into an entirely new dining room in December 2024, so older reviews describe a different space — expect a modern Stube with round tables and large windows, not the previous hotel-interior setup. Chef Reimund Brunner has been at the helm in recent years, though the restaurant historically rotated around female chefs named Anna. Sunday is the one closed day; all other evenings run 7–11 PM, and at €€€€ this is strictly a dinner-only, pre-planned visit.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
