Our kitchen is made of local products and authentic flavors.
It all starts with a careful search of the staple, which we mostly arrange in our close surroundings. Our meat, our milk, cheese, butter, bread, vegetables and many other alimony are products of high quality of our territory, and mostly Biologic. In addition, our non-local products, coming from the rest of Italy, are the result of a deep search, which rewards the high quality, and the authenticity of the food.
We will delight you with typical tyrolean- and national dishes, which hide behind their simplicity and naturality, dedication and passion for food.
Our kitchen is also AIC certificated, to delight also the palates of coeliacs, or people with intolerances or food allergies.
We will also be pleased to suggest you a good wine to combine to your dishes. Our wine cellar offers a great choice of local labels and valuable wine bottles from all over the world.
In the picture, from the left side: Our kitchen Chef Karl Niederwolfsgruber, our patisserie Chef Claudio Mei, our entrees Chef Carlo de Filippis and the assistant Chef Donart Gashi.
Making our hotel more functional and welcoming, is the idea that inspired our new project. A four-star hotel with a new touch that still preserves all that was good: the sense of intimacy,
the warmth of a smile, getting together as a family, just like it used to be.