Menu la carte


Lukeward char with his egg, lettuce, veal and Parmesan eggnog

Venison tartare with foie gras, goat cheese and rustic bread

Fried egg in a crust of corn with spinach, taleggio cheese and Trentino truffle

Our snails at Bourguignonne style, and crunchy corn snails, porcini mushrooms and erbs salad

piatti d'apertura

First Courses

Pumpkin soup, suckling pig cappelletti, prawns and beech tree oil

Homemade tortelli with cream, veal sauce and Trentino truffle

Homemade pasta “tagliolini”, porcini mushrooms, parsley gel and mountain pine nuts

Homemade spätzle with herbs, fresh goat cheese and smoked bacon infused

primi piatti

Main Courses

Venison fillet, quince, red cabbage, toasted bread and pinot noir sauce

Rack of lamb with chamomile flowers, beets, porcini mushrooms and crunchy polenta

Iberian pork BBQ, Jerusalem artichoke, tomato salad and potato

Selection of best cheeses from the Alps area with fruit marmelade and warm bread

Stewed venison with polenta (typical dish)

Secondi piatti


Vanilla creme brulée with wild berries and ice cream

Hazelnut, hazelnuts and coffe

Raspberry salad, roast pineapple, basil and chamomile ice cream and elderflower

Compasition of sorbets and small fruits

Cheeky chocolate