1908

The story

1908 Restaurant in Bolzano, Italy – Contemporary Fine Dining with a Green Michelin Star

Restaurant 1908 on the Renon

On the Renon plateau above Bolzano, Restaurant 1908 operates with a clear philosophy: sustainability is not a marketing term but a daily practice. The restaurant is part of the fourth-generation Parkhotel Holzner, opened in 2014 in what was once the hotel's laundry. The name refers to the year the hotel was built, and the space itself blends contemporary design with the building's history.

The Re:vier Cuisine

Chef de cuisine Stephan Zippl grew up on the Renon mountain. He knows the forests, meadows, and farms surrounding the hotel intimately, and this knowledge shapes his cooking. His culinary concept is called Re:vier — a play on the German words "Revier" (territory) and "vier" (four). The four elements are sweetness, acidity, spiciness, and crunch, and Zippl uses them to build dishes that start with the best regional products.

The commitment to local sourcing is concrete: eggs come from a farm two kilometres away, beef and pork from within ten kilometres, organic poultry from five kilometres, and herbs from the hotel's own garden. Even the fish comes from a single aquaculture in Passiria, 60 kilometres away. This dedication to small, local economic cycles earned the restaurant a Michelin Green Star, an award that recognises outstanding commitment to sustainable gastronomy. It also places 1908 among the top contemporary dining destinations in South Tyrol.

The Team

Zippl took over the kitchen in autumn 2016 after working at several notable addresses, including Rosa Alpina with Norbert Niederkofler and the Simon Taxacher restaurant in Tyrol. He leads the kitchen with a respectful, conscientious manner that his team appreciates.

In the dining room, head of service and sommelier Markus Schnitzer guides guests through the evening. Schnitzer completed his sommelier training in 2024 and brings experience from Castel Rundegg and other fine establishments. Together, they create a dining experience that feels both ambitious and grounded.

Atmosphere and Recognition

The restaurant has earned four toques from Gault Millau, a Grand Selection Award for its wine list, and consistent praise from guides including Falstaff and Gambero Rosso. The wine list, in particular, has been recognised for the best regional selection in 2026. The atmosphere is described as contemporary meets historical — a setting that suits the refined yet unpretentious cooking.