The story
In Merano, at the restaurant Sissi by Andrea Fenoglio, the philosophy is disarmingly direct: “We don’t sell dishes or glasses of wine. We sell two or three hours of holiday.” This ethos, stated plainly by the chef himself, defines the experience. Since opening in 1991 and moving to its current Liberty-style home on Via Galilei in 1998, Sissi has been a destination for those seeking a genuinely relaxed yet refined encounter with food.
The kitchen, awarded a Michelin star in 2009 and held ever since, practices a modern cuisine that places technique firmly at the service of tradition. “The good of the simple,” as the restaurant puts it, translates into dishes that feel both inventive and grounded. Diners can choose from several formats: the surprise seven-course SETTEPIATTI '25 menu, described as this year’s “collection” of avant-garde plates served in xsmall portions; the five-course CINQUEPIATTI menu, which represents the restaurant’s history and seasonality (also available in a vegetarian version); a three-course à la carte option; or the more casual “Short Experience” for a quick lunch or dinner.
Service here is treated with the same seriousness as the cooking—cordial, light, and attentive. There is no dress code. The setting is equally considered, with three distinct rooms: the main Liberty-style dining room with views of the Princely Castle and Tappeiner Promenade; the secluded Table 11 near the daily wine cellar; and the 18th-century Stube upstairs, a private Tyrolean room ideal for groups of ten to sixteen. A wine list of 500 labels, selected for quality and producer value, completes the picture, offering a wide range of choices from Alto Adige and beyond.
Recognition
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