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Karl Baumgartner |
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| Born |
1958-03-14 Born: Brixen, Südtirol, IT |
| Apprenticeship/training |
1975: School of Hotel & Restaurant Management, Brixen (Service) |
| Career |
No further training, autodidact.
since 1986: Restaurant Schöneck, Kiens - Bozen
1996: * Guide Rouge (Michelin) |
| Philosophy |
I have a fondness for the beautiful things of life. Company, art, travelling, eating and drinking, and I try to convey this philosophy of mine to our guests. |
| Membership |
Founding member of the JRE in Italy. |
| Awards |
1: Restaurant of the Year, Besser Essen & Reise Atlas Verlag, Munich |
| Publications |
1: So kocht Tirol. Athesia Edition.
2: Südtirol Kulinarische Landschaften. Athesia Edition
Co-author of both books. |
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Schöneck |
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| Address |
via Castello Schöneck 11
39030 Falzes
Italy > Trentino-Südtirol > Bozen-Südtirol > Bozen-Südtirol
number of seats: 60
number of employees: 10
SKZ (Service Index) 0.167
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| Staff |
Baumgartner, Karl (Chef de Cuisine)
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Phone
fax |
+39 (0474) 56 55 50
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email
Homepage |
info ( at ) schoeneck.it
www.schoeneck.it |
| Opening times |
Monday closed
Closed: 1 week end of march, 2 weeks end of june
1 week end of october |
| Prices |
Ala Carte ø 9,- € - 23,- €
Menu ø 45,- € - 60,- €
6 courses menu 60,- €
All credit cards
6 course menu 100 €
price per course = 16.667 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Italy
Total points |
48
52.0
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50
52.5
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112
49.0
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122
48.5
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| Restaurant guides |
Espresso "points"
Feinschmecker "points"
GamberoRosso "fork"
GaultMillau "points"
Michelin "stars"
Schlemmer Atlas "spoon"
Veronelli "stars" |
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G G (95)
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*
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v v
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16.0
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G G (95)
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*
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v v
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16.5
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G G (95)
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v
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16.5
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G G (95)
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*
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v
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(16.0)
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(16.0)
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(16.5)
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(16.0)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.00 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
829 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for his mediterrean seafood & typical regional food |
| Starter |
Ravioli aus Boxelemehl (Johannesbrotbaumfrüchte) gefüllt mit Almkäse im Kohl und Kümmel geschwenkt |
| Main dish |
Heimisches Lamm Bauernbratl im Kupfertopf serviert mit Speck-Kraut-Salat |
| Dessert |
Hollundermousse im Bisquitmantel auf marinierten Erdbeeren und Thymianeis |
| Seminars |
On request |
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