The story
Nestled in the alpine village of Nova Levante, Marions Grillstube by Mannius has earned a 4.8-star rating from creator Braciamiancora, who calls it "a fantastic steakhouse" with "a unique taste menu of 12 meats including exotic options" and "great barbecue sauces made in-house." The warm family atmosphere and live cooking in the open kitchen lend a rustic, cosy vibe. The draw is the tasting menu, where guests work through a sequence of proteins from Wagyu Giapponese and Wagyu Sottirol to bison, reindeer, ostrich, and foal; Braciamiancora’s video title also teases kangaroo and crocodile.
Behind the scenes, the Marions sauce laboratory produces 19 handmade sauces, including a whisky barbecue sauce—a fascinating look at the restaurant’s signature products. It’s a local spot that, as Braciamiancora puts it, "turns a meat-lover’s meal into an adventure."
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers praise the venison at Marions Grillstube as a standout, with the Cervo dish earning consistent acclaim for its rich, gamey depth. The overall vibe is one of rustic, hearty warmth, celebrating traditional Alpine flavors with refined execution.
“The venison is very delicate. You can taste the mountain flavor — you understand why they always pair it with raspberry. It's in my top three: foal, reindeer, and venison.”
What creators say
2 creators have covered Marions Grillstube by Mannius. Most active: Braciamiancora, Braciamiancora
- BraciamiancoraLoved
A Bolzano per mangiare CANGURO BISONTE COCCODRILLO e STRUZZO (e bistecche SUPER) · @ 6:49
A fantastic steakhouse in Nova Levante with a unique taste menu of 12 meats including exotic options, great barbecue sauces made in-house, and a warm family atmosphere.
Dishes mentioned
- Antipasto Misto
Wagyu Giapponese
This is the Japanese Wagyu. On the cooking, nothing to complain about. I know some will say 'No, no, Wagyu should be cooked on a griddle' — but here, for logistical reasons, they use a fireplace with embers, old school, romantic, and Manni closed it with a door that creates a sort of oven, like a Josper, and the grill is above. We taste it like this, same cooking for both. The Japanese Wagyu — if you like this super fatty approach, it will make you extremely happy, but know that you can't eat more than 50-100g of this meat. It's clearly Wagyu, you can tell you're eating a Wagyu fillet.
Wagyu Sottirol
This is the Wagyu Sottirol. I'm curious. While the Japanese Wagyu clearly tastes like Wagyu, with this one, if I hadn't known it was Wagyu, I might have had trouble recognizing it. It tastes more like meat, less marbling, more iron-like — it reminds me a bit of Angus, honestly. The Sottirol Wagyu gives you the chance to eat a lot of meat — you could eat half a kilo without problems, wallet permitting. It's a more European approach, less fatty, for those who want a Wagyu experience but not excessively fatty. I can't say which is better or worse — they're two different approaches to the same breed.
Struzzo
I start right away with the ostrich. I'd describe it as a kind of sweetish chicken. Big disappointment — maybe expectations were high. Let's be clear: if ostrich were gastronomically satisfying, we'd find it everywhere, right? Instead it's a rarity, and there must be a reason — it's a lean meat that can't give you much.
Renna
The reindeer is very interesting. It's a meat you could eat considerable amounts of, like beef, because I expected it to be stronger in flavor, but it's actually close to beef — it has a certain iron-like taste but not sweet. It's in my top three: reindeer, bison, and foal.
- Loved
Braciamiancora
In Bolzano to eat kangaroo, bison, crocodile, and ostrich (and excellent steaks) · @ 6:49
The Marions sauce laboratory is a small artisanal facility where they produce 19 handmade sauces, including a whisky barbecue sauce — a fascinating behind-the-scenes look at the restaurant's signature products.
