The story
Osteria Acquarol is not just a restaurant; it is the home of chefs Alessandro Bellingeri and Perla Becerra Cardenas. Born as a place to rediscover the simplicity of good cooking, this contemporary osteria in Appiano sulla Strada del Vino, near Bolzano, has evolved into something more refined. “Acquarol is simplicity, is research, is raw materials, is elegance, but above all it is home,” they say. Through the herbs of the surrounding meadows, the products of local farmers, and the scents of this Alpine land, they aim to stop time and invite guests to walk alongside them.
The kitchen draws deeply from the Alpine landscape and modern techniques, earning a Michelin star for its high-quality cooking. The cuisine is a seamless blend of Alpine traditions and modern sensibility—every dish rooted in the territory yet expressed with contemporary clarity.
Acquarol does not offer a static menu. Instead, guests experience a “menu in movement,” a constantly evolving carta that follows the seasons and the chefs’ ongoing research into taste. The focus is on authentic flavors—sapori autentici—achieved by letting the finest ingredients speak for themselves. Counter dining offers a front-row view of the kitchen’s work, while outdoor seating in warmer months lets the mountain air become part of the meal.
Alessandro and Perla are the heart of Acquarol. Their passion is palpable in every plate, and their personal story is woven into the restaurant’s fabric. The intimate space, the warm service, and the reverence for nature all reflect a deep connection to this corner of Italy. Private parties and special experiences are available, allowing guests to share this home with friends and family.
At Osteria Acquarol, the Alpine landscape is not just a backdrop—it is the main ingredient.
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