Menus
of Sara and Mathias
We only use top-quality products and fresh preparation is very important to us. That is why we use products from, among other things, our herb garden and our organic vegetable garden, and we source pork, beef and lamb from local farmers.
You can also enjoy home-made fruit juices. Wine lovers will appreciate the wine cellar's assortment of around 200 wines, or they can get excited about our 'Solaris' white wine, which grows behind the house at 1,170 metres above sea level.
Two chefs
two a la carte menus
by Sara
Starters
Veal head, red onion, vinaigrette 14.00
Pancetta, “roascht”, vegetables in sweet sour 14.00
First course
Hemp flour tagliatelle (Ecopassion, Brunico), sautéed with venison ragout 15.00
Beetroot dumplings, on cheese fondue, ground almonds from the garden 15.00
Liver dumplings in meat soup 14.00
Main course
Beef cheek, wholegrain polenta (Römerhof, Termeno), Roman broccoli 25.00
“Herrengröstel” served with cabbage, speck 22.00
Cheeses with homemade mustards 15.00
Graukäse ( Agnes Laner, Valle Aurina ) with red onion and black bread 9.50
Dessert
Dolce Angelica 8,00
Ricotta gnocchi on quince 10.00
Variation of Anterivo coffee 9,50
by Mathias
Starters
Veal tongue with apple and raspberry BBQ, purple carrot from our garden, mustard seeds, vegetable sauce, brioche bread 17.00
Celeriac tagliatelle with vegetable "carbonara" 16.00
First course
Small raviolis filled with Graukäse, onion broth, dandelion, fermented daikon turnip, smoked leek oil 18.00
Risotto (Acquerello, Tenuta Colombara) creamed with black cabbage, fir buds, buttermilk 18.00
Main course
Salmerino fish fillet (Rio Plaocesa, Val di Sole), apricot anzuboshi sauce, cabbage, savory 27.00
Beef saddle, radicchio, beetroot puree, currants 32.00
Dessert
walnut cake, yoghurt mousse, pear 11.00