Village inn in Kaltern · three generations
Knödel and Hummus
Where the young and the young at heart, locals and holiday guests, small and tall simply feel at home. Honest cooking, served without any fuss.
Kitchen Monday to Sunday from 17:00 · Closed Tuesday
A house of generations
First Aunt Marialuise, then Mum Helga, today head chef Armin
The Linde has grown, it was never invented. Three generations have cooked here, served here and made sure that nobody goes home hungry. What has stayed is the attitude: fresh, cheeky and easy-going, a place where everyone who walks in feels at home.
Openness
The regulars’ table sits next to the holiday guest and the family next to the after-work round. Everyone is welcome.
Variety
Knödel (bread dumplings) and hummus share the same menu. South Tyrolean inn cooking meets everything else we enjoy eating.
Warmth
Eva Maria front of house, Armin at the stove and a team that likes being here. You can tell when hospitality is genuine.
Passion
Dough that proves for 2,880 minutes. Pasta we make ourselves. Ice cream with no shortcuts. Anything else simply does not taste right.
Our kitchen
Honest cooking, no shortcuts
Armin stands at the stove himself. Everything that reaches your plate is made in our own kitchen: Knödel (bread dumplings) and Plent (Alpine polenta) just as much as hummus, pasta, steaks, Börger (our take on the burger) and pizza from our own special dough. South Tyrolean craft that dares to look beyond the plate.
- 2.880minutes
- is how long our pizza dough proves. Finest durum wheat and special flours from Tasin Carlo in Trento.
- 100 %homemade
- Pasta, dipping sauces, our Wegg’n bread and our ice cream. All of it made here in the kitchen.
- 0additives
- Our ice cream comes without artificial flavourings and preservatives. The fruit sorbet is lactose free.
Where it comes from
We tell you where it comes from
Regional is quickly claimed. We would rather you could read it for yourself. These are the businesses that supply us, most of them from Kaltern and the surrounding area.
Börger bread
Dorfbeck Wörndle
100 per cent from the village bakery.
Börger meat
Dorfmetzgerei Matha
From Kaltern. The range of meat comes from South Tyrol, Italy and the EU.
Coffee
Rösterei Mohlwerk
A small, fine coffee roastery in Tiers am Rosengarten.
Dairy
Franzelin Felix
From South Tyrol and the Alpine countries.
Flour
Tasin Carlo, Trento
Finest durum wheat and special flours for our pizza dough.
Beer
Batzenbräu, Bolzano
Our favourite beers. Vienna and Weisse come fresh from the tap.
Apples
Our brother-in-law
From Kaltern. A delivery route can hardly get any shorter.
Wine
Kaltern producers & Kellerei Kaltern
Exclusively. We are right in the middle of the vineyards after all.
Menu
From Knödel to Börger
Our menu is bilingual, with allergen information and without any frills. Gluten free pizza is available on request. We do our best, but we are not a certified gluten free kitchen.
Aperitivo & Cicchetti
Kalterer wine of the week · Antipasto platter · Polenta sticks · Sextner Graukäse, a sour milk cheese
Salads & soups
Mixed side salad · Frittatensuppe, broth with pancake strips · Tyrolean soup · Ramen
Pasta
Tagliatelle with Linde’s bolognese · Revolutzer-Schlutzer, filled Alpine pasta · Lindetris · Spaghetti Linde
Our favourites
Schnitzel Viennese style · Burger Tris · Knödeltris · Linde Burger
Main courses
Beef tagliata · Venison ossobuchi · Our cheeky salmon
Börger
Pulled Pork · Veggi-Falafel · Cheese · Crazy Chicken
Pizza
Bufala · Jäger · Gschmackige · Miklaser · Calzone · Filoncino
Sides & dips
Western potatoes · Sweet potato fries · Herb mayo · BBQ sauce
Beer, wine & schnapps
Batzenbräu on tap · Kalterersee · Lagrein · Granny Helga’s schnapps
Themed weeks
A few weeks a year we cook “somewhere else”
In the cold months we take you on a culinary journey: fresh ingredients, plenty of curiosity and a big helping of joy in experimenting. Armin picked up most of the dishes and cooking tricks at a crash course in Cambodia, but that, as he says himself, is another story.
Every time we pick the right wines to go with it. Most recently the Kerner wines from Weingut Niklas.
Current themed week on Instagram
Your hosts
Eva Maria and Armin
Eva Maria holds the service together and keeps track of who is sitting where and what is still missing. Armin stands at the stove and is the boss, all in one. Behind them is a team without which nothing here would work.
The two of them run the Linde in the third generation, after Aunt Marialuise and Mum Helga. What drives them has been printed on their menu for years: openness, variety, warmth and passion for what they do. Easy-going wherever possible and always honest.
Opening hours
When you will find us
- Monday to Sunday
- from 17:00
- Closing day
- Tuesday
We are an evening house. The kitchen serves from 17:00 onwards. In summer we take a few days off, and we announce the exact dates in good time.
Good to know
- We deal with emails and text messages until 16:00. After that we are on the floor.
- We hold your table for 15 minutes beyond the agreed time. If you are running late, please drop us a quick line.
- Bringing a dog? Let us know when you book. Dogs are not allowed in every room.
Thank you
Did you enjoy your visit?
Then we would be delighted with an honest and friendly review on Google. It takes two minutes and helps us more than you might think.
The link takes you straight to Google.
Gift voucher
An evening with us, nicely wrapped
A birthday, a thank you or just because: with a voucher you are not giving an object, you are giving an evening. Knödel and hummus, a good glass of wine and enough time to simply stay seated.
You decide on the amount. We write the voucher out by hand. You can collect it from us or we send it to you.
Book a table
WhatsApp is the quickest way
Just tell us when you would like to come and how many of you there are. If you would rather call, that works too.
How to find us
Dorfgasthaus zur LindeHeppenheimerstr. 6
39052 Kaltern an der Weinstraße
info@dorfgasthaus-zur-linde.com
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Or write to us
For everything that is not a short notice booking: celebrations, larger groups or questions. We deal with messages until 16:00.