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