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 VALLEY AMONG GRASS, STREAMS AND WOOD


 

Pressed knödel with smoked ricotta cheese on cabbage salad with cumin

 

Schüttelbrot pasta with porcini mushrooms and green sauce

 

Char roll in thyme with vegetables stew

 

White chocolate Namelaka and wild berries

DOLOMITIC TRADITION


 

Local beef tartare, cannellini beans cream, fried polenta

 

Spinach strangolapreti, butter and Cher de Fassa cheese fondue

 

Slow cooked beef fillet in Teroldego wine, celeriac salad and potatoes

 

Dark chocolate, mascarpone mousse with apples and blueberry

MOUNTAIN PASTURE MEMORIES


 

Smoked loin salad, pears and Dolomiè cheese

 

Red turnip orzotto, creamy stracchino and caper powder

 

Crispy egg, Italian spinach and Fontal fondue

 

Sambuca and coffee panna cotta with chocolate and peppery meringues

PRODUCTS FROM OUR VALLEY FIEMME


 

Local ricotta cheese, spicy brûlé pear, hazelnuts and rocket   

 

Cappelli Felicetti selection pasta with fish carbonara with trout and bacon

 

Pork fillet in rosemary, Fiemme beer sauce and topinambur and potato purea

 

Creamy strudel, cinnamon crumbs and crunchy pine nuts

MOUNTAIN FISHING TRADITION


 

Salt cod with tomato and strawberry salad with herbs oil

 

Potatoes gnocchi cooked with butter and char bottarga with marinated seasonal vegetables

 

Corn breaded salmon trout fillet with chickpea purea

 

Carrots, hazelnuts and coconut cake

FORGOTTEN FLAVOURS, DISCOVERING OLD RECIPES


 

Vegetables pie with Bozen sauce

 

Speck knödel with butter and purple cabbage in apple vinegar

 

Hungarian beef goulash with Storo polenta

 

Buckweat cake with cranberry compote

ITALIAN TRADITION ACCORDING TO CAVALESE


 

Pork with local yogurt tuna sauce

 

“Il Cappelli” Felicetti selection pasta with cacio cheese, pepper and grappa

 

Local baked cockerel with mushrooms sauce

 

Tiramisu express

Summer is donating is us clear and sunny days; soon our woods and the whole nature will be covered with the magic, wrapping and silent mantels of autumn.

This is the right time of the year to make room inside us for what will come next… and let our dreams grow.

We close for a while and will get ready to welcome you when the snow falls.

So would like to thank-you all, new and old guests, and those who will come, for trusting us.

See you soon