This time we are heading to Unterinn for a meal - to Restaurant Pirbamer.
From the outside, you might not expect that this unassuming spot serves not only down-to-earth local fare, but also some truly exceptional dishes.
We spoke with a loyal Pirbamer guest — someone who, as he puts it, only has to cross the street to enjoy a meal that, every time, is a wonderful culinary experience.

Raimund Clementi has known Restaurant Pirbamer for many years. In fact, he celebrated his wedding there 21 years ago, when the restaurant was still run by Maria and Richard Unterhofer, parents of the current hosts Hannes and Werner.
To this day, Raimund eats at Pirbamer Monday through Friday — something he doesn’t take for granted. He emphasizes the variety of the cuisine and how Pirbamer guests enjoy fresh, balanced, and incredibly flavorful menus every single day.

And where does he go when he wants to enjoy a nice dinner with his wife or friends in the evening?
Back to Pirbamer — true to the motto:
"Why go far when the good is so close by?"

Werner, the chef, shares that he trained after school under the renowned South Tyrolean chef Anna Matscher in Tisens. He then moved on to Munich, where he worked at the celebrated Tantris restaurant, followed by Hangar-7 in Salzburg, where he cooked under Roland Trettl, a famous chef from Ritten.
After gaining valuable experience abroad, Werner returned to South Tyrol — first to the gourmet restaurant Anna Stuben, and finally back home to Pirbamer.
Three years ago, he took over the family business together with his brother Hannes, who had already been working in service.

The dishes created by Werner and his team are served by Hannes with charm and energy — and always with a witty remark or cheerful comment, as Pirbamer regulars have come to expect.

The Unterhofer brothers stand by their motto: "Diverse Delights."
At lunchtime, they offer a small, traditional menu that changes daily. In the evening, guests can enjoy modern and seasonal dishes prepared with care and high-quality ingredients by Werner and his team.
On request, they also serve multi-course menus with wine pairings.

On the restaurant’s website, you’ll read:
"Each dish should delight your palate and soothe your soul."

Guests are invited to discover traditional flavors and creative interpretations made from a wide range of regional, high-quality ingredients.

Werner places great importance on the quality, seasonality, and sustainability of the products he uses. He prefers to work with whole animals, such as lamb, venison, or chicken — using every part with skill and respect.

And what matters most to Hannes?
“We want our guests to spend a beautiful, enjoyable evening with us — and to come back again and again!”

Contact:
Restaurant Pirbamer
Tel. +39 0471 359014
39054 Unterinn am Ritten

For more information about dining options on the Ritten:
Photo: Julia Frank