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