Mountain Flavours
Nutris is the first restaurant of South Tyrol gourmet vegetarian-vegan. Opened in March, the local is part of Alpiana Resort, following the refined style, with interiors furnished in glass and stone wood. The key words in this restaurant are: local, seasonal products, vegetarians and vegans.
Saturday 5 November 2016 3 minutes reading time
In recent years it has spread greater attention to lifestyle, in particular all''alimentazione: more and more people choose un''alimentazione healthy and sustainable. To do this is not necessary also to give up good taste and refined dishes. These are the foundations on which it was born Nutris, the first vegetarian-vegan gourmet restaurant of South Tyrol.
Arnold Nussbaumer was the chef of Nutris, who knows well how important the food and flavor and equates the welfare of its guests with the necessary creativity to give character to any dish. For this vegetarian and vegan proposals are really unusual. In this way, the restaurant is suitable for all gourmets a little '' curious, who love to experiment and try new things.
The raw materials used in the kitchen are seasonal and local materials, quality products that come exclusively from the territory, at Km 0. In fact the surrounding farms to supply the Nutris pantry. In the dishes created by the chef is no shortage of herbs forgotten and rediscovered. In the menu you can find dishes such as: carrots, tortello ash, chervil, tofu hazelnut; of blackberry dessert, plum, pollen 'bees ricotta caramel ice cream and cardamom.
To accompany the beautiful Nutris plates were selected several regional wines high, produced by young winemakers who are dedicated to organic or biodynamic. Not lacking juice and extracts, nell''insolita drinks menu.
Alpine Nell''arco, this restaurant is quite unique in design and offer: slow food and gourmet cuisine traveling hand in hand, to provide un''esperienza gastronomic out dall''ordinario.
© ALL RIGHTS RESERVED
Social media engagement
More about Mountain Flavours
Snow Food
Press Release, Wednesday 10 September 2025
Snow Food
Redazione Turismo, Wednesday 1 February 2023
Alta Badia
Alta Badia, the new edition of “Skiing with taste” in support of pediatric palliative care
Press Release, Sunday 18 September 2022
Alta Pusteria
Aromas and flavors of Alta Pusteria in the kitchen of chef Markus Auer at the Naturhotel Leitlhof
Redazione Turismo, Tuesday 25 January 2022
Snow Food
Valle del Vanoi, 5th March 5th edition of the CraspaMagna Dolomitica
Michela Caré, Friday 21 February 2020
Snow Food
Happy Cheese, the cheese-based aperitif is back in Trentino
Michela Caré, Thursday 13 February 2020Ultimi in Turismo
Stazioni sciistiche tra rincari e sostenibilità: l'efficienza energetica coniuga equilibrio economico e tutela ambientale
Venerdì 26 giugno a Luino, nel corso dell'evento Destinazioni in quota: costruire strategie condivise per il sistema montagna organizzato da MMA Studio, in collaborazione con SPM SpA Società Benefit, Davide Franchi, Senior Advisor Business Strategy e Referente MMA per le Alpi Centro-Occidentali, nonché collaboratore di Neveitalia, ha presentato un'analisi sullo stato attuale del Turismo di Montagna. In questo terzo e ultimo articolo approfondiamo l’impatto sul consumo di gas serra delle stazioni sciistiche riprendendo le evidenze emerse da una ricerca condotta, nel 2022, dal Politecnico di Torino, nell’ambito del progetto italo-francese ALPIMED CLIMA.
2