The story
Krone sits in the heart of Aldino, a small village in the Dolomites, where the Franzelin family has been tending a legacy of hospitality. The restaurant’s consistent quality and value earned it a Michelin Bib Gourmand, but the story here is older than any award.
The Krone’s kitchen is guided by Alberta Franzelin, whose cooking stems from generations of farmhouse recipes. Many ingredients come from the family’s own mountain farm above Aldino, giving each dish a direct link to the land. This is South Tyrolean cuisine at its most honest: milza dumplings in beef broth, handmade Schlutzkrapfen (filled pasta), venison goulash, and roast pork with crackling, followed by apple fritters with vanilla sauce. Alberta’s canederli — the celebrated dumplings — are a local legend, combining tradition with a refined touch.
The restaurant occupies a protected historic building, with wood-paneled stube that feel both rustic and elegant. A veranda offers a light-filled alternative, and in summer, tables spill onto the church square in Aldino. The atmosphere is warm and unhurried, a place where conversation lingers. The wine list, curated by sommelier Georg Franzelin, draws from the family’s own cellar and features both well-known South Tyrolean producers and small growers he knows personally.
Krone’s inclusion in the Michelin Bib Gourmand guide reflects its commitment to cooking that is both authentic and affordable. The restaurant has also been recommended by Slow Food, Der Feinschmecker, and Essen & Trinken — a testament to the steady, passionate work of the Franzelin family. Whether you come for lunch, dinner, or a glass of wine on the piazza, the experience is rooted in the same philosophy: respect for tradition, pride in local ingredients, and the simple pleasure of good food shared.
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