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Kulinarische Köstlichkeiten
Kulinarik
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Take a seat at our hotel restaurant

Menu example from Michl Steiner

 Amuse bouche: Ricotta with thyme

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Wild herb salad from the Valley Fiscalina
with pickled goat cream cheese from the Unter- Oltl- Hof

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Chanterelle cappuccino
with baked lemon tortelloni and marjoram dip

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Sorrel risottino with house- smoked brown trout
and braised nectarines

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Fried crayfish in a spruce needle stock
on datterini tomatoes

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Sorbet for drinking elderflower and Arunda sparkling wine
with pineapple sage

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Veal ribs cooked for 72 hours
with malt beer and napkin dumplings

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Sous vide roasted from local venison
with polenta and asparagus

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Grilled camembert with rubarb and red onions

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Praline made from southtyrolean apricots and saffron

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