South Tyrolean cuisine as it used to be. Yet with a goodly portion of today.

Opening Hours

Monday rest day
Tuesday 12–9 p.m.
Wednesday 12–9 p.m.
Thursday 12–9 p.m.
Friday 12–9 p.m.
Saturday 12–9 p.m.
Sunday rest day
CLOSED 14 to 24 June 2024

Simplicity beneath historic vaults

From the Brixen arcades, the fink restaurant is easily visible through the window arches. A wooden door leads into the interior past a selection of South Tyrolean wines. In the course of careful restoration work, the historic walls and vaults were once more revealed. The effect of the elaborately restored walls is emphasised by furniture made of old wood and table linen created from soft fabric.

The wisdom of monastic cooking

In their cookery, the monks follow the principle of the simple and natural preparation of a dish in order to emphasise its taste and wholesomeness. Preference is given to vegetables, fruit and herbs, always prepared fresh and in season. Out of respect for the value of foodstuffs, we use the products in their entirety. The cuisine is open around the clock for you.

Every day is different

The menu offers seasonal dishes made from ingredients grown in Brixen’s monasteries and gardens. The choice changes with the rhythms of nature, supplemented with daily recommendations according to the fresh foods available.

Ingredients from Brixen monastery gardens

The close relationship with the city’s monastery gardens has a long tradition in the Fink family. The principle that only natural, seasonal ingredients are to be used in the kitchen has thus also become firmly anchored in the family consciousness. To this end, Florian Fink works closely with local vegetable growers, whose vegetables, herbs and fruit play a leading role in his dishes.

More about sustainability

Variety grows from simplicity

Chef Florian Fink grew up in the inn run by his parents. He owes his wide-ranging knowledge of the preparation of vegetables and herbs, pickles and stews, breads and preserves – not to mention the clerical art of healing – to his mother Antonia and his connection to Brixen’s monastery gardens. In developing his kitchen concept he emphasises naturally grown ingredients from traceable origins.

»The art of monastic cooking lies in creating the best from the simple.«