Teresa manages the hotel and the restaurant, while Levin takes care of the menu with modern dishes. An innovative half board and a tasting menu inspired by the cycle of the seasons, in an environment where the minimalist design of the suites enhances the view of the South Tyrolean vineyards
We are in Kranebitt, in the hills of Bressanone, from Haller Suites & AO Restaurant, an oasis of hospitality immersed in the vineyards. 18 spacious suites featuring large windows that offer a breathtaking view of the rows of vines, a suspension effect between the green slopes that open towards the mountains dominating the city panorama. A hotel that is not just a refuge for lovers of wine and good foodbut also for those seeking direct contact with nature and wish to immerse themselves in an intimate and private atmosphere, far from the daily hustle and bustle.
The generational change: Michaela and Hans leave the helm to Teresa and Levin
After years of work, Michaela and Hans have entrusted the management of the facility to their daughter Teresadynamic and prepared CEO, and her partner Levin Gruetena very talented chef with Belgian roots but with a deep connection to Alto Adige.
The two have brought a touch of modernity to the menu AO restaurant, without however neglecting the values of tradition. LLevin’s philosophy focuses on simplicity and the excellence of ingredients, all rigorously selected from the South Tyrolean region. Teresa’s room management and her passion for wine complete a picture of passion and commitment that puts the guest at the center with attention and care.
Levin Grüten: from Belgium to Bressanone, a journey around the world
Belgian, born in 1995, chef Grüten began his career in a hotel school in his native country, where he had the opportunity to learn about every aspect of managing a restaurant, even if the his true passion has always been cooking. Specializing in classic French cuisine, he soon realized that his interest was directed towards one more modern and refined style of fine dining.
After one Australian parenthesis, his career path took a significant turn when he reached St Moritz, Switzerland. Here, Levin met Teresa, with whom he shared not only a common vision of cooking but also a future professional and personal collaboration. After their meeting, the two decided to return to Bressanone, where Levin expanded his experience by working as a pastry chef at Brix 0.1 under the guidance of Philipp Fallmerayer and Ivo Messnerto then arrive at the helm of Haller.
Here, he revolutionized the cuisine, which until then had a clear traditional vocation (the cook was Teresa’s grandmother), introducing a new concept of “casual fine dining” which, among other things, allowed hotel guests to enjoy the refined dishes of the AO restaurant as part of their stay package. A further extremely important piece in his training was the six month period spent at Noma in Copenhagen: an experience that gave him a deep understanding of the perfect combination of local products with innovative techniques, while maintaining the focus on sustainability and lightness.
Half board or fine dining? The AO Restaurant menu
Haller Suites & AO Restaurant guests who opt for the half board they enjoy a four-course menu included in the price, also available to non-residents, which varies daily. This path follows the same fine dining philosophy as chef Levin Grüten: certainly a modern reinterpretation of half board, traditionally associated with lower gastronomic standards. Alongside this, AO offers a more elaborate seven-course tasting menu, at a cost of 110 euros, with a wine pairing option for an additional 58 euros. Currently, the seasonal theme is “Scent of Flowers,” which enhances the flavors of spring through innovative dishes.
The menu starts with a salmon trout ceviche, enriched with hibiscus and habanero for a balance of sweetness and spiciness, complemented by red onion, cucumber, dill and radish that add freshness and crunch. They follow Baked asparagus tips, combined with lard for a savory touch, with hollandaise sauce and egg yolk to intensify the creaminess, while the watercress introduces a peppery note. THE tortelli with wild garlic they combine Genussjäger cheese and asparagus with a potato crisp to provide contrast. The main dish is the steamed charserved with its own caviar, a herb velouté for a light herbaceous touch, and accompanied by leek and watercress, which completes the dish with a touch of freshness.
Design and nature: the unique experience of the Haller suites
The 18 suites and 5 rooms of the Haller Suites & Restaurant offer a different stay experience than usual: Teresa’s choice was to favor minimalism in furnishingseven with interesting flashes of design, without weighing down the atmosphere too much with useless frills: the guest’s focus must be on keep your mind free to fully enjoy the surrounding nature. An elegance that manifests itself in the attention to detail, in the clean lines and in the choice of materials that reflect the sobriety of Alto Adige. The suites, arranged on three floors, enjoy an unparalleled view of the vineyards, the mountains and the city of Bressanone.
All environments are carefully designed to blend in with the external landscape thanks to large glass windows that eliminate any break with the passage of timewhile the walls are decorated with works by local artists.
More than just rooms to stay in, the Haller suites are conceived as spaces to relax and regenerate, immersed in the South Tyrolean wine-growing context. Here you really can savor the silence of nature and the scent of the vineyardswake up to birdsong and end the day with a glass of wine on the private terrace, while contemplating the majesty of the mountains.
Haller Suite & AO Restaurant
Weinbergstraße 68 – Brixen (BZ) – Südtirol
Tel. +39 0472 834601 | www.byhaller.com
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Gabriele Pasca
Gastrotourist by passion, cook by necessity, journalist by laziness, writer by mistake. Born in 1992, in a town “south of the south of the saints”. I review, travel and experiment: always better than working.
