The story
In the heart of Falzes, just outside Brunico, the Ristorante Sichelburg offers a dining experience that bridges centuries. Chef Mirko Mair has been at the helm for over a decade, guiding the kitchen of this meticulously restored estate whose roots reach back to the 1300s. The result is a place where the stone vaults and wood-panelled stube of the 14th and 18th centuries provide a quiet, atmospheric setting for food that is decidedly of the moment.
Mair’s philosophy centres on freshness and the courage to explore new flavours. He insists that perfection and craftsmanship matter as much as the authenticity of each ingredient, and that every plate should faithfully reflect the character of its components. The kitchen works with premium ingredients, combining them with a clear attention to detail. The restaurant’s approach has earned it a place in the Michelin guide, a recognition that speaks to the consistency and ambition of the cooking.
The estate itself, a landmark of Falzes, was owned over the centuries by families including the Plazoller, the Jückl of Dobbiaco, the Mörl and the Mayrhofen. Since 1999 it has belonged to the municipality, and in 2013 Mair transformed the restored property into a gastronomic destination. The dining rooms are intimate: the historic stube seat between 20 and 40 guests each, while the solarium terrace offers outdoor seating for warmer months. For larger events, the restaurant can host up to 100 people.
The Sichelburg is also a venue for private celebrations and business gatherings, with a conference room in the attic that seats up to 30. The space blends historic architecture with modern elements, and is equipped with a flip chart, TV, internet connection and PC.
The restaurant is closed on Wednesdays and Thursdays, though it opens on Thursday evenings during July, August and December. Kitchen service runs from 12:00 to 13:30 and 19:00 to 21:00. Dogs are not permitted inside the stube but are welcome on the terrace, in the bar and in the wine lounge.
Recognition
Ambience
Location