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:
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
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
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