Gais · Puster Valley · South Tyrol

— Steakhouse in Gais, South Tyrol

Name: Moretto's Steakhouse
Address: Gissestraße 36, Gais, BZ, 39030, IT
Telephone: +39 333 156 4241

Steak it easy

Prime Meats · Lava Stone Grill · Alpine Hospitality

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Our Restaurant

Quality meats & warm hospitality.

Located in Gais in the Puster Valley, surrounded by the South Tyrolean mountains, Moretto's brings together a passion for honest grilled meats with traditional alpine cuisine and Italian classics.

We focus on what matters: selected cuts, skilled grilling craftsmanship, and authentic flavour. Alongside succulent steaks and handcrafted burgers, we serve fresh antipasti and selected local wines.

Join us, take your time, and enjoy a relaxed evening.

Chef Moritz Leitner carving an aged prime steak at Moretto's Steakhouse in Gais — Chef Moritz Leitner

Experience & Reservation

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Our Kitchen.

Our Cuts

Meat Guide & Prime Cuts.

Tap on a cut in the diagram for details

Ribeye & Tomahawk (Rib)

Extremely Juicy

Heavily marbled with the signature fat eye. Enjoyed as juicy Entrecôte, classic Ribeye, or spectacular long-bone Tomahawk Steak – intensely flavorful and succulent.

02 / 11

01

Chuck Roll & Flat Iron (Chuck)
From the shoulder and neck. Rich natural marbling gives steaks like the Flat Iron and braised cuts an irresistible tenderness and aroma.
Rich Flavor
02

Ribeye & Tomahawk (Rib)
Heavily marbled with the signature fat eye. Enjoyed as juicy Entrecôte, classic Ribeye, or spectacular long-bone Tomahawk Steak – intensely flavorful and succulent.
Extremely Juicy
03

T-Bone & Porterhouse (Short Loin)
The legendary cut with the characteristic T-bone. Combines melt-in-the-mouth filet with robust roastbeef (Club Steak & Strip Loin) for the ultimate steak experience.
Bone-in Classic
04

Rumpsteak & Picanha (Sirloin)
From the beef hip and loin end. Delicious Rump Steak, tender sirloin, or prized Picanha with its golden fat cap.
Savory & Tender
05

Rump Cap & Tri-Tip (Rump)
Lean and tender cap cut from the hindquarter. Superb for Tagliata, slow roasts, or delicate steak slices.
Fine Grain
06

Tagliata di Manzo & Carpaccio (Round)
From the round top. Lean, fine-grained premium beef – thinly sliced over fresh rocket and parmesan or paper-thin for carpaccio.
Italian Classic
07

Ossobuco & Beef Shank (Shank)
Rich in bone marrow. Slow braising renders the beef fork-tender and the sauce extraordinarily velvety and aromatic.
Heritage
08

Flank Steak & Bavette (Flank)
From the lower abdominal muscles. Long distinct fibers and bold beef flavor. Seared hot and carved thinly across the grain.
Bold Flavor
09

Hanging Tender & Onglet
The butcher's best-kept secret (Butcher's Cut). Incredibly fine texture with a deep, mineral-rich beef flavor.
Secret Pick
10

Short Ribs & Skirt Steak (Plate)
From the beef plate. Outstanding for tender low-and-slow BBQ Short Ribs or intensely flavorful seared Skirt Steak.
BBQ & Smoker
11

Beef Brisket (Brisket)
Juicy beef brisket. Smoked low and slow over hardwood for hours until a rich peppery bark and buttery soft core form.
Low & Slow