Appertizers
Tyrolean Caesar salad, Tyrolean grey cheese, “Schüttelbrot” and bacon crumble
15
Beef tartare with mustard seeds and Brioche
20
White almond gazpacho and radish salad
15
First course
Pasta soqquadro Verrigni, pomodoro, burrata dell’Alto Adige e puré di basilico
15
Orzotto with wild garlic and tonka bean
15
Spaghettoro affumicato Verrigni, frutti di mare alla brace e colatura di alici
18
Main course
Celeriac variation: mille-feuille, carpaccio, mashed potatoes and barbecued celeriac
20
Mackerel fillet, monk's beard and lemon dressing
28
Beef short ribs 24h cooked, corn puree, polenta and popcorn
31
Dessert
Crumble, caramelized apples, lemon sorbet and elderberry sponge
10
Cookies with white chocolate and miso, apple and kaffir lime
10
Selection of sorbets
8