Take a seat at our hotel restaurant

Amuse bouche: tomato cream

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Burrata chese in kataifi nest with spicy figs
and balsamic vinegar ice- cream

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Short roasted tartare of red sicilian shrimps
with braised artichokes

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Cappuccino of sweet chestnuts from the Valley Isarco
with marinated plums wraped with southtyrolean “speck”

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Homemade Fagottini of pumpkin seed flour
filled with oxtail on “Noilly Prat” and thyme sauce 

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Sunflower seeds and Williams pear sorbet
- saffron meringue

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Roulade of veal filet filled with black winter truffle
and sproud cabbage

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Potato pillow with mountain cheese

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Dessert Royal from hazelnuts and kaki- apple