Take a seat at our hotel restaurant

Amuse bouche: olive cream

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White tomato mousse with basil gel and lemongrass pike with atlantic scallop

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Wild Asparagus cream- soup with scottish salmon

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Homemade zucchini blossoms "Gnocchi" with fried sage
and sous vide cooked suckling belly

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Apricot- Sorbet with southtyrolean sparkling wine with ginger and elder

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Beef- Steak "Sprinzen" from the Valley Pusteria with spring leek
and new potatoes

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Frozen strawbeery jam with quark- soufflé and pistachios- brittle- ice cream