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Culinary in the heart of Bolzano: restaurant & bar Luna

Culinary delights

at Luna Mondschein Park Hotel

A sumptuous breakfast in the garden, a light Italian summer salad for lunch and for dinner hearty South Tyrolean dishes – at Luna Mondschein Hotel, guests will find a balanced culinary range. The kitchen team impress with creative dishes, served in the restaurant as well as in the historic lounge.

The Bar

modern and stylish

Modern interior meets historic rooms: in the morning, guests at Luna Mondschein Hotel can enjoy a hearty breakfast in the café with its outdoor dining area. In the evenings, its relaxed atmosphere offers the opportunity to sit and have a chat and discover fine South Tyrolean wines or enjoy international cocktails.

Monthly recipe

Leek soup


Place the puff pastry side by side on the work surface. Separate the eggs and keep the egg yolks covered in a cool place. Cut the bacon into small cubes, crumble the bay leaf.

Overlap the sheets of puff pastry and spread them on a floured work surface to form a rectangle of 30x20 cm. Cover one half with the egg whites and sprinkle with bacon and bay leaf. Overlap the other half and roll out with a rolling pin on a rectangle of 30x20 cm. Cover the surface with egg whites and sprinkle with Sichuan pepper. Cut into 16 thin strips with a rolling pin and place them on a baking sheet lined with baking paper. Bake in preheated oven at 220 degrees on the second shelf from below for 15 minutes until browned.

Clean the leeks, cut them coarsely with the delicate light green and white. Heat the butter in the large saucepan and fry the leek gently. Blend with the vermut, cook briefly. Fill with vegetable stock. Cover and cook for 15 minutes and puree.

Finely grate the cheese and mix it with the cream and egg yolk. Just before serving, add the cream to the hot soup and spread it with the stick. Season with salt and pepper and serve immediately with the bacon sticks.


  • 150g puff pastry
  • 2 eggs
  • 40g speck
  • Laurel goliath
  • Flour
  • ½ teaspoon of Sichuan pepper
  • 15 kg leeks
  • 1 butter pot
  • 300ml vermut
  • 700 ml vegetable stock
  • 50g Parmesan cheese
  • 30ml whipping cream
  • Flour
  • salt