Since 1602, the Gassenwirt stands for genuine hospitality, relaxation and authentic, delicious South Tyrolean cuisine. That has not changed until today, because keeping these values alive is our true passion. Our traditional inn is located in a sunny position in the small village of Chienes close to Plan de Corones; it is an ideal starting point for many excursions and trips. The location is also perfect for various motorcycle tours or bike rides, long walks and unforgettable winter sports experiences. We also offer our guests many more activities, like a guided tour of our flourmill and the pine oil distillery.
There is so much to discover!
Our South Tyrolean Guesthouse
"Here, you'll feel welcome"
Together with other 30 traditional houses, we live the passion of the "South Tyrolean Guesthouse". Our restaurant offers typical regional culinary delights, genuine hospitality and a fine sense of tradition – these three hallmarks of the initiative are reflected in our philosophy, with which we welcome you at the Gassenwirt.
Book a table: +39 0474 56 53 89
Culinary experiences in our new
Enjoy culinary delights in an extraordinary atmosmosphere.
And you will not only be only a guest, you will be a creative part of the event.
Let yourself be surprised!
A look into the kitchen
Here, the host personally cooks for you
Chef Andreas Falkensteiner is also the master of pots and pans at the Gassenwirt. He knows how to present authentic, traditional South Tyrolean cuisine in a modern and creative way.
Round off the evening
There is hardly anything better than a good glass of South Tyrolean wine enjoyed in a cheerful ambience to end the day.
Gassenwirt‘s Pressknödel ("pressed dumplings")
Anyone familiar with the cuisine of South Tyrol knows that you have to try at least once the typical South Tyrolean dumplings. At the Gassenwirt, this hearty dish is prepared following Grandma’s recipe!
150g stale South Tyrolean white bread
100g sliced grey cheese from the Aurina Valley (“Graukäse”)
80 ml South Tyrolean milk
20 ml cream
1 teaspoon parsley, chopped
1 tablespoon flour
Salt and freshly ground pepper
White silver beets from the Pusteria Valley
Cut the white bread into small chops and place them in a bowl. Heat the milk and the cream, and melt 30 g of the grey cheese in it; then pour it over the bread. Cut 50 g of grey cheese into fine dice. Add the cheese, the eggs, parsley, flour and salt to the white bread. Knead well and let the dough rest for about 15 minutes.
Form small round dumplings and press them flat with your hand. Fry the pressed dumplings in butter on both sides until golden.
In the meantime, in a pot bring plenty of water to boil and season with salt and 20 g of grey cheese.
Cook the fried dumpling for 6-8 minutes.
Arrange the dumplings on the silver beets, sprinkle with melted butter and garnish with cherry tomatoes.