True South Tyrolean cuisine. Regional. Honest. Cooked with passion.
At Hotel Enzian Genziana in Seis am Schlern, the kitchen – alpine and Mediterranean – is at the heart of your holiday.
The kitchen is the soul of the house. Each day, dishes are created that are shaped by genuine regionality, Mediterranean lightness, quality and craftsmanship.
Werner, owner of the hotel and passionate cook, personally oversees the culinary direction – rooted in the Alps and inspired by the Mediterranean.
Day to day, our experienced head chef team ensures the highest quality and smooth operations in the kitchen.
A special highlight: once a week Werner himself steps into the kitchen, bringing his personal creative touch.
Our cuisine – this is the taste of South Tyrol
We cook with what makes our home special:
- Meat from farms in the Schlern area
- Fresh herbs from the nature around Seis
- Seasonal vegetables and fruit from South Tyrol
- Homemade specialities based on traditional recipes
- Honest preparation without unnecessary additives
Our kitchen bridges alpine simplicity with Mediterranean lightness – rooted in the region, inspired by the Mediterranean and always prepared fresh.
An evening of culinary pleasure
Every evening a varied and inviting menu awaits you:
Sunday to Friday set menus with regional and seasonal dishes
Individual requests welcome We are happy to cater to personal needs:
- Vegetarian & vegan dishes
- Gluten-free & lactose-free cuisine
- Adaptations for allergies and intolerances
Freshly cooked, honestly served, without compromise.
Enjoyment
In the restaurant of Hotel Enzian Genziana, you can enjoy regional cuisine with Mediterranean lightness in a relaxed atmosphere.
Here, what counts is not presentation, but genuine craftsmanship, honest flavour and the tranquillity of the South Tyrolean mountain world.
Werner, owner of the hotel and passionate cook, stands by a clear philosophy: regional produce, honest cooking – rooted in the Alps and inspired by the Mediterranean.
The kitchen is the heart of the house – and you can feel that in every dish.
Together with his professional chef team, he ensures consistently high quality every day and personally brings new ideas to the kitchen once a week.
