Our menu

Cold hors d'oeuvre

Young beef tartare
octopus, melon

Served in three different ways suckling pig
speck produced exclusively for our house, bacon. baked head

Lobster poached in seasalt butter „sous vide“ style
roasted artichokes and wild mushrooms, black truffle

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Soupes

Mountain flowers from Aurina valley cream soup
deer carpaccio, home made „puccia“ bread

Tirolean „Brennsuppe“ (toasted flour soup) “my style”
Farmer' egg cooked slowly, asetra caviar

Pressed bread dumplings with grey cheese from“Knollhof“ farmstead
oxtail, consommè

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Warm first courses

Baked potato and mugo pine crisps
South Tyrolean speck, sauer crauts with cumin seeds
(winning recipe of our chef Mair Mirko of South Tyrolean smoked ham)

„Breatl“ ravioli filled with pork chops
„burrata“ cheese, Sicilian prawns

Risotto with fresh herbs and „alplagrein“ cheese from Venosta valley
low fat bacon fat, roasted onions pesto

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Middle corse

Blue cheese from Sarentino valley
Aromatic herbs salad, walnutsbrioche, ice of figs mostarda

Roast potatoes crescent
local pears, duck liver, vanilla smoke

Torrent char poached in parsley oil
Porcini mushrooms carbonara, smoked sausage

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Main courses

Served in two different ways suckling veal
Potatoes and cumin seeds sheets, „Pustra“ sauer craut , grapes jelly

Filet of beef under a crust of chestnuts and anchovies
Seared Zigger cheese dumplings, Mediterranean tubers

Medaillons of saddle of venison
Red cabbage, potatoes and celery cannolo, kumquat, balsamic

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Desserts

Yusu fruit sorbet
Wild berries consommè with spices

The best of Valrhona chocolade
Passion fruit and maldon Salt

“Rittner” apple strudelröll
Cinnamon eis, warm and cold rose hip and marzipan