The story
At Kleine Flamme in Vipiteno, chef Burkhard Bacher and his wife Annelies have turned a lifelong dream into a small, exclusive restaurant that the chef calls a “temple of tastes.” The name—Little Flame—hints at the warmth and precision that define the experience. Michelin has recognized the restaurant with a Recommended rating, a fitting nod to the artistry on display.
Bacher’s cuisine is a confident fusion of traditions: Italian, Thai, Japanese, and French. He describes himself as the only chef in Italy to marry Mediterranean philosophy with the most modern culinary techniques. The result is a menu that changes with the seasons and the chef’s imagination. Dishes like carpaccio of prawns with black Venere rice, roasted turmeric melon, and lemongrass sit alongside a Scottish salmon marinated in black tea and fennel, or a caramelized foie gras roll with rosemary apple and cranberry-chili gelée. First courses include paccheri with oxtail and polenta, and a saffron-chili risotto with mackerel. Secondi range from lightly smoked char with fregola and clams to roasted duck breast with spiced pineapple, carrot-wasabi cream, and black potatoes. Desserts such as lime-ginger crème brûlée with Marsala savoiardi and an oriental gelato, or a “Black & White” apple with Szechuan pepper mint heart, show the same playful rigor.
The dining room is decorated with care, and the service is impeccable. A well-stocked wine cellar offers selections that complement each course. In summer, guests move to the restaurant’s herb garden, where the scent of fresh herbs enhances the sensory journey. The restaurant is open Tuesday through Saturday for lunch and dinner, and Sunday for lunch only.
Kleine Flamme is a place where fusion cuisine is not a gimmick but a precise, personal language. Chef Bacher’s global influences and local roots create an experience that is both grounded and surprising—a small flame that burns bright.
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