Dishes

STARTER

The variety of hors d'oeuvres available from the menu of the day consists of hot and cold, land and sea, local and continental dishes. Every day you will be able to taste different dishes according to the imagination and inventiveness of the chef, which is also expressed in the aesthetics of the presentation. There is nothing better to stimulate the appetite than to be tempted by the appetising hors d'oeuvres from our kitchen.
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MAIN COURSES

In the main courses, traditional Alpine cuisine means a choice of: pizzoccheri, gnoc dla cua, risotto with speck and provola, tagliatelle with ham and parmigiano, and spätzle. The magic continues with canederli or alternatively spaghetti in more traditional iterations (sauce, oil, garlic and chili, tomato and basil), trenette al pesto, risotto alla milanese or parmigiana, building up to soups and fresh vegetable purees.

SECOND COURSES

Both classic and contemporary cooking techniques are combined for an unrivaled dining experience. Our chefs make great strides to explore this unique landscape, ensuring that you receive truly authentic signature dishes of the Alpine dining experience: salmì of deer, schnitzel, rabbit alla cacciatora, traditional beef cuts slow-stewed in olive oil and local vegetables. Our fish offerings range from trout to seabass, sole to salmon, and come in everything from simple to more complex preparations, and sometimes even fried.

THE SWEETS

A small variation is applied at lunch: the appetizer buffet is replaced with a diverse buffet of both raw and cooked vegetable dishes. Eating starts with your eyes, but our freshly made foods are a delight for all the senses. Tempting treats like pastries and cakes freshly made at our patisserie will haunt if you don’t leave enough space at the end of your meal.