Take a seat at our hotel restaurant

 Amuse bouche: Ricotta with thyme

++++

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

++++

Chanterelle cappuccino
with baked lemon tortelloni and marjoram dip

++++

Sorrel risottino with house- smoked brown trout
and braised nectarines

++++

Fried crayfish in a spruce needle stock
on datterini tomatoes

++++

Sorbet for drinking elderflower and Arunda sparkling wine
with pineapple sage

++++

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

++++

Sous vide roasted from local venison
with polenta and asparagus

++++

Grilled camembert with rubarb and red onions

++++

Praline made from southtyrolean apricots and saffron