GRANDE MENU à la carte


  •     Warm shrimp salad, cherry tomatoes and Taggiasca olives
  •     "Char in the woods" (carousel of forest flavors)
  •     Knife-like venison beat, scent of juniper and crisp rye bread
  •     Anchovy pie on chickpea grilled Salmon terrine and prawns on spreadable oil and olive bread
  •     Crispy porcini mushrooms with raspberry-sour crudités
  •     Mushroom burger with "Fario" trout and red currant air
  •     Fake capuccino with polenta and chanterelles
  •     Spaghetti brisé pasta with wild herbs and malga fondue
  •     Salmon trout tartar, orange dressing and pain brioche
  •     Crunchy "Fontal" in grains of pistachios and hazelnuts
  •     Salmon sushi Red cppuccio flan with blue goat's cream
  •     Fritters of "Puzzone" and Saracen flour
  •     Venison tartar with rye crackers and apple pralines

  •     Egg yolk in raviolo, Trentingrana and browned pancetta
  •     Fresh Fettuccine with porcini mushrooms and speck straw
  •     Malfatti with wild herbs on concassé of cherry tomatoes and marjoram (soft gnocchi with ricotta and herbs)
  •     Traditional Cančderli with speck in beef broth
  •     Risotto with silver fir and "Tosela" Tagliolini with cuttlefish ink with rock sauce
  •     Shelled potato shell, candied tomatoes and ginger
  •     Smoked trout candies in light horseradish sauce “Pisarei e fasò” (small bean dumplings with sausage ragout)
  •     Spaghetti alla chitarra in Amatriciana sauce "Caronzèi" all'ampzzana (traditional ravioli with beetroot and poppy)
  •     Maccheroncini with "malghèra", walnuts and speck "Fagoc da mont" (potato and porcini crescents and malga fondue)
  •     Tortelloni with burrata, pesto and tomato water "Strangolapreti" of the Council of Trento (traditional bread and herb dumplings)
  •     Yellow polenta dumplings with venison ragù and venison “Tirtlen with sauerkraut” in white butter sauce flavored with cumin (traditional South Tyrolean ravioli)
  •     Spaghettoni di "Matt" Felicetti selection with river carbonara
  •     Chestnut soup with speck ravioli
  •     Artichoke cream with small lamb medallions Trentino barley soup

  •     Rosé toe cooked at low temperature, mashed potatoes flavored with lemon
  •     Scotona cheek of braised beef with Pinot Noir, leek straw and celeriac puree Tyrolean goulash with Saracen polenta
  •     Fillet of young bull in Mediterranean sauce and potato rosts
  •     Sliced ​​venison in bacon coat, stewed potatoes and red sauerkraut
  •     Lamb chops in a herb crust, first course hay sauce and artichokes
  •     Baked ribs of paprika suckling pig and mustard air Polenta, mixed mushrooms and malga fondue
  •     Salt sea bass Julienne of green squid on soft polenta
  •     Octopus in wild garlic crust, black corn cream and tomato sauce
  •     Gilt fillet with citrus scent with a bouquet of vedurine
  •     Golden squid rings on black bean cream "Japanese Tempura" of prawns, squid and vegetables, Polenta soy sauce and "Tosèla" (fresh Primiero cheese cooked in a pan)
  •     Stinchetto roast suckling pig with thyme and potato and leek flan Roll of puff pastry with vegetables and ricotta, tomato coulis with basil

  •     Williams pear strudel and cinnamon ice cream
  •     Lemon mousse cake and raspberry cream Mascarpone cloud, white chocolate sauce and figs
  •     Mulled cream with berries Cheesecake with persimmons
  •     Chocolate bonet with "mou" sauce
  •     Ricotta pie with almond and raspberry crumble
  •     Duet of chocolate mousse and maracuia sauce
  •     Homemade apple fritters and vanilla ice cream
  •     Slice of "Sachertorte" and mint sauce Quiche of "Renette" caramelized apple sauce
  •     Calvados Soufflé "mi quit" with chocolate and orange sauce
  •     Canèderli sweet with strawberries in their sauce
  •     Soft hazelnuts and coffee cream Tiramisù with wild berries
  •     Soft chestnut cake with wild strawberry sauce

Before making any reservation, it is recommended to check the global pandemic situation (COVID-19) with reference to the geographical area of origin and that of destination. Highlighting that any travel prohibitions or restrictions imposed by national or health regulations cannot be attributed to the property.