Take a seat at our hotel restaurant

Fresh cheese with dried pears

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Millefeuille of sesame crackers, scallops

and baked tomato with burrata

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Cream soup from Pustertal Valley Jerusalem Artichoke

with local crayfish and pine needle oil

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Homemade "Schlutzkrapfen" made from whole grain spelled flour

filled with selvatic spinach on autumn chanterelles

and nut butter foam

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Homemade "Schüttelbrot" Tagliolini- Noodles

with venison ragout from the Valley Braies,

thyme salsa and cranberries

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Filet of veal on a pine skewer,

truffled polenta from the Feichterhof in Dobbiaco

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Beef cheeks braised at low temperature

on potato burger from the Valley Anterselva,

marinated chestnuts and salted caramel

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Lukewarm Camposana cheese

on candied citrus fruits

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Passion fruit and rosemary sorbet

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Dessert Royal from Valrhona couverture

with pickled apricots from the Valley Venosta and lemon balm syrup