Restaurant in Pedraces, Italy
Ladin farmhouse cooking, easy booking, strong value.
A Michelin Plate-recognised farmhouse in the Val Badia, Maso Runch-Hof serves Ladin home cooking from an 18th-century building surrounded by forest. The single tasting menu moves through spinach-filled cajinci t'ega, pork ribs with polenta, and apple strudel, backed by an all-Alto Adige wine list. Recently expanded with chalets on-site, it sits at the quieter, more rooted end of the Dolomites dining scene.
At €€ per head, Maso Runch-Hof is the clearest value argument for regional cooking in the Badia valley. While most destination restaurants in northern Italy's mountain corridor charge €€€€ for tasting menus built around creative reinterpretation, this 18th-century farmhouse delivers Ladin home cooking at a price point that removes the usual hesitation. Its Google rating of 4.7 across 531 reviews is not a soft score padded by low expectations — it reflects consistent execution of a focused, single tasting menu format that rarely disappoints.
The recent addition of chalets on-site changes the calculus here meaningfully. Maso Runch-Hof is no longer just a dinner destination requiring a drive back down the mountain , it is now a plausible overnight stay that turns a meal into a longer occasion. For couples or small groups planning a special-occasion trip to the South Tyrol, that combination of Stube-style dining room, local wine, and wood-framed chalets is difficult to replicate at this price bracket anywhere in the area.
The format is a single tasting menu , no à la carte, no substitution negotiation. The kitchen works from a Ladin repertoire: cajinci t'ega (spinach-filled ravioli), pork ribs with polenta, and apple strudel have all appeared on the menu according to the Michelin record. Portions are described as generous, which matters here , this is not a ten-course tasting menu built around restraint. The wine list keeps a local focus, drawing from Alto Adige producers, which is the right call given how well the region's whites and lighter reds track against mountain food. Expect Pinot Grigio, Gewürztraminer, and Schiava from local estates rather than a broad international selection.
Stube-style rooms , wood-lined, low-lit, built into the bones of a working farmhouse , are the right setting for this food. This is not a restaurant designed around counter seating or open-kitchen theatre, but the close quarters of the dining rooms create a similar kind of intimacy: you are close to other tables, the space feels inhabited rather than staged, and the atmosphere is more farmhouse supper than formal tasting.
Maso Runch-Hof holds Michelin Plate recognition in both 2024 and 2025. The Michelin Plate denotes a restaurant producing good cooking , it sits below Bib Gourmand and star level, but its retention across consecutive years confirms that the kitchen is consistent. Paired with a 4.7 Google rating across more than 500 reviews, this is a venue with a clear and stable track record. For a farmhouse restaurant in a small mountain village, that combination is more meaningful than a single award from a single year.
Booking difficulty is rated Easy. Maso Runch-Hof does not have the reservation pressure of a starred restaurant, and the single tasting menu format means the kitchen's output is predictable. No phone or website is listed in the current record , contact through local booking platforms or directly via the address at Località Runch, 18, Badia, 39036 is the practical route. The chalet accommodation is a recent addition, so confirming availability for overnight stays warrants a direct inquiry.
For the broader Pedraces area, see our full Pedraces restaurants guide, our full Pedraces hotels guide, our full Pedraces bars guide, our full Pedraces wineries guide, and our full Pedraces experiences guide.
| Venue | Price | Format | Booking difficulty | Location |
|---|---|---|---|---|
| Maso Runch-Hof | €€ | Single tasting menu | Easy | Badia, Dolomites |
| Atelier Moessmer Norbert Niederkofler | €€€€ | Creative tasting menu | Hard | Brunico |
| Trattoria al Cacciatore - La Subida | €€€ | Regional tasting | Moderate | Cormons |
| Thaller - Gasthaus | €€ | Regional à la carte | Easy | Sankt Veit am Vogau |
See the full comparison section below.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Maso Runch-Hof | Surrounded by woods, a trip to this restaurant housed in an 18C farmhouse is like taking a journey back in time. Take a seat in one of the wood-adorned Stube-style rooms and enjoy generous portions of delicious home-cooked Ladin specialities featured on a single tasting menu, including cajinci t’ega (spinach-filled ravioli), excellent pork ribs with polenta, and apple strudel. The small wine list has the same local focus, featuring labels from the Alto Adige region. A recent addition, the restaurant also now has a few spacious, welcoming chalets available for guests.; Michelin Plate (2025); Michelin Plate (2024) | €€ | — |
| Atelier Moessmer Norbert Niederkofler | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Dal Pescatore | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Osteria Francescana | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Quattro Passi | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Reale | Michelin 3 Star, World's 50 Best | €€€€ | — |
Comparing your options in Pedraces for this tier.
At €€ per head with Michelin Plate recognition in both 2024 and 2025, yes. The single tasting menu format means no hidden upsells, and the Ladin repertoire — spinach-filled cajinci t'ega, pork ribs with polenta, apple strudel — is cooked from a genuine regional tradition rather than a tourist approximation. For the price bracket, it is hard to find a more honest argument for regional cooking in the Badia valley.
The restaurant is housed in an 18th-century farmhouse with wood-adorned Stube-style rooms, which typically means intimate, lower-capacity dining. A single tasting menu makes group coordination easier — everyone eats the same thing — but large parties should check the venue's official channels to confirm availability, as space is finite and the format does not flex for mixed dietary needs the way an à la carte menu would.
Maso Runch-Hof is the practical entry point for serious regional cooking in the Badia valley at €€. If you want a step up in ambition and price, Atelier Moessmer Norbert Niederkofler in the wider Alto Adige area operates at a different tier entirely. For something comparable in spirit but outside the Dolomites, the comparison list includes Osteria Francescana and Dal Pescatore — both of which are different propositions in category, price, and booking difficulty.
Yes, with the right expectations set. The 18th-century farmhouse setting, wood-panelled Stube rooms, and Michelin Plate-recognised cooking make it a credible special occasion choice — particularly if the occasion calls for something rooted and local rather than grand and formal. The recently added chalets also mean you can stay on-site, which makes it a more complete destination for a landmark dinner than a typical restaurant booking.
For €€ per head, the single tasting menu is a good deal. There is no à la carte option, so you should only book if you are comfortable eating what the kitchen decides — but the Ladin repertoire is specific enough to feel like a genuine reason to visit rather than a generic set menu. The local Alto Adige wine list stays consistent with the kitchen's regional focus, which adds coherence rather than padding.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
