Young Christoph Huber brings to the Blue Grape (Blaue Traube), a historic establishment known since the 17th century, the experience gained in the finest starred restaurants. His cuisine pays homage to South Tyrolean tradition, reimagining it with a contemporary touch and careful selection of local products, while not forgoing some refined freshwater fish offerings. Guests are welcomed in the lounge area for aperitifs, then escorted to their table where a tasting menu – including vegetarian options – created by the chef awaits them. At lunch, however, the atmosphere becomes more informal, with offerings in the style of a traditional locanda/gasthaus.