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A journey into Osteria Acquarol: a journey into Alto Adige according to Alessandro Bellingeri
In the heart of Appiano, Osteria Acquarol represents one of the most unmissable destinations in Alto Adige’s fine dining scene.
Here, Chef Alessandro Bellingeri has built a restaurant that has earned the recognition of 1 Michelin Star. A project that is, first and foremost, an act of listening to and respecting the land that welcomed him.
And from Bellingeri’s perspective—offbeat, curious and original—was born a proposal that captures the influences of a land rich in nuances.
A journey that began far away, and ended in Alto Adige
Originally from the province of Cremona, Bellingeri arrived in Alto Adige driven by a visceral passion for the mountains, bringing with him a wealth of experience gained among hills, coastlines and peaks. A path that he himself describes as a puzzle: “Each of these stages, in restaurants with important figures, left me with a small piece that came together here in Appiano,” explains the Chef, “allowing me to develop a cuisine that is entirely rooted in the territory, even though I am not originally from these areas.”
A menu that listens to nature
Since 2012, and with the opening of the new location in 2018, Osteria Acquarol has followed a clear direction: to create an essential, flavour-driven and accessible experience, where the menu does not undergo abrupt changes but lives through constant metamorphosis. “Our cuisine is in motion, like the turning of the seasons. There is never a sharp break between spring and summer, but rather a transformation that follows what our gardens and nature offer us day after day.”
Kettmeir and Osteria Acquarol: together, with the same philosophy
The strength of Alto Adige lies precisely in its ability to bring together small excellences within a shared vision: “It is remarkable how this territory has transformed the work of farmers into its strength. Many wineries contain within them many small pieces and unique characteristics; no other region like this is able to bring them together, like an orchestra, inside a bottle.”
This search for coherence led the Chef to choose partners who shared the same vision.
A perfect example of this synergy is the meeting between Kettmeir Athesis Brut and the Chef’s cuisine. Bellingeri suggests a pairing with a wild garlic tortello filled with alpine ricotta, finished with flowers from the garden and polypody root. In this dish, where every bite releases different aromas, the bubbles play a fundamental role: “Athesis Brut helps bring freshness and lightness, allowing the aromas of the herbs to emerge with extreme clarity.”