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:
Wants to enhance the realities on the territory, often sought after by tourists and users:
Vegetables and cumin strudel with saffron mayonnaise
Porcini mushrooms dumplings with horseradish butter, potatoes and rosemary cream
Slow cooked beef fillet with spiced carrots purée
Creamy strudel, cinnamon crumbs and crunchy dried fruit
Asparagus pie with rocket and Bozen sauce
Spinach strangolapreti, cheese fondue and sage biscuit
Pork fillet with dates and mint with sesam potatoes
White chocolate namelaka with wildberries
Whole tartlet with pumpkin, rosemary, parmesan and apple mustard
Coffee tagliatella, local cheese fondue and marinated yolk
Salted codfish with walnuts polenta
Sacher cake
Brûlé wine pear, local ricotta, rocket and hazelnut crumbs
Fish carbonara with trout and bacon
Baked pork shank with potatoes and onions
Rye pancakes with white chocolate mousse, chestnuts and maple syrup
Celeriac cutlet, salad and cren mayonnaise
Beet gnocchi, almond milk fondue with pumpkin and poppy
Corn breaded trout with vegetables ratatouille
Carrots and hazelnuts cake with coconut cream and candied carrots
Sauerkraut Tirtlen with marinated celeriac and yogurt sauce
Potatoes and thyme roll with radicchio and fondue
Hungarian beef goulash with polenta and vegetables pie
Coffee pannacotta with sauce and citrus meringue
Rye bread bruschetta, braised cabbage, crunchy speck and Dolomiè cheese
Pasta with cacio cheese, pears and grappa
Braised meat in Teroldego wine with herbs purée and vegetables
Apple strudel
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