Wirtshaus Steinbock is a cozy osteria located in the heart of South Tyrol's smallest town, Glorenza. It is a traditional inn with a butcher's shop offering South Tyrolean cuisine combined with Alpine and Mediterranean influences. The restaurant bakes its own bread and baguettes. It boasts an open kitchen and outdoor cooking in front of the building. The honest cuisine, which draws on fresh ingredients, is a treat for both body and soul. 

What dishes do you cook in the Retigo combi oven, and what preparation methods do you use?

We mainly prepare steaks, roasts, potatoes, vegetables, and bread, so we use baking and stewing the most. The option of cooking/stewing overnight is great.

What advantages does Retigo bring to your kitchen?

I appreciate the easy operation and great cooking results the most and that it can be operated without supervision. We serve around a hundred guests a day, and I can always rely on the Retigo combi oven. 

Would you recommend the Retigo combi oven to other establishments?

Definitely. It is easy to use. And the result is top-quality food. The combi oven works perfectly in every way. 

Cristian Cricol 
Head Chef