
Castelrotto, Italy
Omnia
At 2,000 metres in the South Tyrolean Alps, Omnia takes an uncompromising position in plant-based fine dining, operating within a hotel concept built entirely around the same principle. Recognised by the We're Smart Green Guide for chef Aggeliki Charami's vegetable-forward approach, the restaurant sits at an altitude where ingredient sourcing is both a constraint and a creative driver — and that tension produces compelling food.














