menu of the day
Hotel Orso Grigio and its chef Silvia for this summer, has created for every evening a tasting menu that tells a story, a feeling, a reality of our territory; a fusion of the culinary secrets of the past with strong mountain roots and innovation.
For this culinary process, we have created two main themes: Monday’s, Tuesday’s and Saturday’s proposals follow the historical and cultural strand where the intent is to introduce old traditions, original recipes, forgotten flavors giving absolute value to the simplicity and quality of the materials processed, the other four menus follow the territorial line and the environment enhancing the realities on the territory, often sought after by tourists and users.
Where the intent is to introduce old traditions, original recipes, forgotten flavors giving absolute value to the simplicity and quality of the materials processed.
The three menus:
- Historical Recipes Menu
- Cavalese Souvenir Menu
- The Dolomite tradition Menu
Wants to enhance the realities on the territory, often sought after by tourists and users:
- The Avisio stream, nourishment of the valley Menu
- The Earth, combination of cooked and raw food Menu
- Herbs and vegetables, between meadows and fields Menu
- Memories of mountain pasture biodiversity rooted in the millennia Menu
The cost of the tasting menu is Euro 35,00 per person and should preferably be booked the day before at the hotel reception or on 0462 341481.
THE DOLOMITIC TRADITION
The kitchen as a crossroads of cultures
Potato Krapfen with homemade speck on seasonal salad
Trentino style dumplings, hazelnut butter and fried spring onion
Paprika-glazed pork chops, sauerkraut in cumin and spicy apples
Fregolotta cake with passito wine hazelnut bavarois, passito wine jelly, fregolotta crumbs and chocolate mousse
FORGOTTEN FLAVORS
Rediscovery of historical recipes menu
Potato Rosti with smoked ham and goat cheese
Buckwheat frittatensuppe
Braised beef cheek hungarian style with Tyrolean green dumplings
Our Sacher cake
HERBS AND VEGETABLES
Between meadows and fields
Egg whites omelette with wild asparagus, bay leaf bolzanina sauce
Parmentier soup with polenta and lemon dumplings
Storo’s corn crispy egg, zucchini nest with tomato concassé
“Coffee with sambuca” fennel semifreddo with mint candied fennels , licorice and coffee sauce
THE SOIL
Combination of cooked and raw
Carne salada
Tartar with celeriac salad and seared rags with cannellini humus
The red turnip
Red turnip tagliolini with marinated vegetables on Fontal cheese light fondue
Grigio alpina
cowBeef fillet in Teroldego wine, Polenta and dark chocolate
The dessert
Wholemeal tartlet, lemon cream with melon and raspberries
THE TURRENT
Nourishment of the valley
Black bread Panzanella with seasonal vegetables and raspberry vinegar marinated trout
Felicetti selection local pasta with fish carbonara
Roasted Arctic char fillet, escarole with olives and raisins and bagna caoda sauce
Warm fruit and karkadè soup with almond bread and vanilla ice cream
SOUVENIR from Cavalese
Smoked loin salad, pears and Dolomiè cheese
Orzotto with apples and Fiemme beer, hazelnut crumble
Pork fillet with speck and mustard with celeriac puree and rosemary
Red berries mousse, cacao powder and mint sauce
MOUNTAIN PASTURE MEMORIES
Mountain biodiversity rooted in the millennia
Local ricotta cheese, spicy brûlé pears, toasted hazelnuts and rocket
Roll of potatoes with mascarpone and spinach, alpine butter and pine nuts
Lamb chops, cardamom carrot tartare and Sei Lune leaking
Lavender panna cotta, thyme honey with peppery meringues
