Menü des Tages

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

EVERYDAY PROPOSAL LUNCH AND DINNER € 35.00
(ALSO WITHOUT RESERVATION)

Celerian cutlet on misticanza

Speck knodel with mushrooms infusion

Pork fillet with must and potato croquette

Chef’s dessert