Anna Stuben Michelin dinner - Gewürztraminer 8km from its birthplace

Michelin-starred Anna Stuben serves Gewürztraminer from vineyards 8km away in Tramin - the village that literally gave the grape its name. 'Gewürz' means spice, 'Traminer' means from Tramin. You're drinking the original, in its homeland, paired with Ladin mountain cuisine.

What to do there

4 things to do

1. 1 Locate Tramin on the Map Before Dinner History · Free

   Gewürztraminer is the world's most aromatically intense white grape, and its name is a map reference: 'Gewürz' = spice in German, 'Traminer' = from Tramin. Tramin (Termeno in Italian) is a village just 35km south, in the Adige Valley. The grape has been documented here since the 11th century — over 900 years of continuous cultivation. At Hotel Gardena Grödnerhof lobby (Streda Vidalong 3, Ortisei) or the tourist office on Streda Rezia, ask for a local map. Find Tramin/Termeno on it — it's on the Weinstraße (Wine Road). You're about to drink wine named after a village close enough to visit on a day trip. Notice how the valley drops from 1,200m in Ortisei to 250m at Tramin — that altitude difference is why the grape ripens there but not here.

   Backup: If you can't find a map, the drive time on Google Maps tells the story: 40 minutes from Ortisei to the vineyards that grew your wine tonight.

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2. 2 Ask the Sommelier for the 100-Point Wine Wine · Price: high

   In 2018, Cantina Tramin's 2009 Epokale late-harvest Gewürztraminer scored 100/100 from Robert Parker — the FIRST Italian white wine ever to achieve a perfect score. The grapes were grown in Tramin, 35km from where you're sitting at Anna Stuben (the Michelin-starred restaurant inside Hotel Gardena Grödnerhof). When the sommelier approaches, say: 'I know Gewürztraminer is named after a village 35km from here. Do you carry Cantina Tramin?' The sommelier curates a list of 650+ wines with deep Alto Adige representation. When the glass arrives, smell before tasting — Gewürztraminer is the most aromatic white grape on Earth: lychee, rose petal, Turkish delight. That intensity comes from the extreme day-night temperature swings in the valley below. Reservations required: +39 0471 796315. Around €30-40/glass for the Epokale; their standard Gewürztraminer is €8-12/glass.

   Backup: If Cantina Tramin is unavailable, ask for any local Gewürztraminer — the story is the terroir, not one producer. Alternatives: Elena Walch, Kellerei Kaltern, or Tiefenbrunner all make excellent versions from the same valley.

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3. 3 Decode the Three-Culture Collision on Your Plate History · Price: high

   Every dish at Anna Stuben is a three-way cultural collision. Austrian technique (the precision, the sauces), Italian ingredients (the seafood from the Adriatic, the olive oil), and Ladin mountain traditions (the herbs, the game, the ancient grains). This is the only cuisine in the world shaped by three cultures simultaneously — because until 1919, this was Austria. Now it's Italy. But the kitchen still speaks Ladin. Chef Reimund Brunner's tasting menu (€120-160 per person) is the best way to experience the full range. Ask the server: 'Which dish best shows the Austrian-Italian-Ladin fusion?' They'll steer you to a signature — likely something pairing alpine herbs with Mediterranean fish, or Ladin Schlutzkrapfen (spinach-ricotta half-moon pasta) elevated to fine-dining. When it arrives, identify the three layers: the Austrian construction, the Italian ingredients, the Ladin soul.

   Backup: If the tasting menu is too rich, order à la carte. The Schlutzkrapfen (if available) is the most purely Ladin dish — every family in Val Gardena has their own recipe. Here it's served with 4 Gault&Millau toques precision.

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4. 4 Read the Wine List as a History Lesson Wine · Free · Optional

   The 650+ label wine list reads like a political history of South Tyrol. Notice the producer names: German surnames (Hofstätter, Tiefenbrunner) sit next to Italian ones (Elena Walch, Alois Lageder) and Ladin cooperatives (Cantina Tramin, Kellerei Bozen). Each name tells you which wave of settlement that family came from. At your table, ask the sommelier to leave the wine list with you for a few minutes. Flip to the Alto Adige section. Count how many producers have German vs Italian names. Ask the sommelier about their favorite local producer and WHY — the answer always involves family history. Notice how many wines come from within 40km of this restaurant — this is one of the most hyper-local wine lists in Italy.

   Backup: If the list is only digital, ask the sommelier to talk you through the local section. They'll light up — this is the question they hope someone asks.

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