Member of the Südtiroler Gasthaus: Restaurant Sunnegg in Brixen

Take a seat! Enjoy the South Tyrolean hospitality

Simply comfortable. The restaurant Sunnegg maintains the Tyrolean style, deer antlers and Tyrolean decorations adorn the wood-panelled dining rooms. Alexander and his team in the kitchen will spoil you with regional dishes with Italian and international influences.

The cosy crackling of the wood stove in winter and the shade of our 100-year-old pear tree in summer, that is pure well-being - combined with good cuisine and the expert service of chef Evi. This is what we call culinary enjoyment at the Sunnegg.

The restaurant was founded in 1985, when senior chief Hermann was still cooking. Chef Alexander himself moved back home to Sunnegg after various experiences in Italy and abroad.

Yes, who was once in Sunnegg... but you will see it yourself.

Regional dishes

"Mein Lokal, dein Lokal"

The Sunnegg kitchen team has already proven its talent on TV. In the show “Mein Lokal, dein Lokal”, they had to convince the other gastronomes with culinary specialties.

Video

Inns of South Tyrol

Since 2014 we are a member of the group "Inns of South Tyrol", an association of inns with that special touch all over South Tyrol, which are selected through strict evaluation procedures.

Behind a South Tyrolean inn there is a host family who hosts their guests with heart and great passion, a family who lives and passes on tradition. Authentic hospitality, South Tyrolean conviviality and traditional delights are the hallmarks of the member inns.

The hotels and inns association (HGV) has created the brand in order to maintain and preserve the typical inn culture. Mystery checks are conducted annually to determine whether the facility delivers what a "South Tyrolean inn" promises

Read more about the "Südtiroler Gasthaus"

Traditionelles Gasthaus
Alexander Thaler

"Our guests should leave Sunnegg happy and satisfied. To achieve this, we rely on genuine, regional ingredients from various small and medium-sized South Tyrolean growers and producers."

Alexander Thaler