Appetizers
Courgette flower with anchovies, ricotta and mint
15

Hand cutted beef filet tatar (110g) from Renon and handmade bread
18

Aromatic salad from freshly handpicked herbs and radish
12

Southtyrolean mountain char “Trota Oro” and citrus
18

Mountain caprese
14

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First courses
Tagliatelle with ragout from beef rump “Tenuta il Poggio” and tomato sauce “San Marzano”
15

Spaghetti alla chitarra with datterino tomatoes and basil
14

Tagliolini and chanterelles
15

Ravioli stuffed with potatoes and octopus
18

Kamut fusilli with basil pesto
15

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Main courses
Fish of the day cooked in foil
30

Eggplant, stracciatella, tomato and basil
22

Grilled chicken salad
24

Hand cutted beef filet tatar (150g) from Renon and handmade bread
25

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Main courses from the charcoal grill
Pork chop
30

Rumpsteak from mature cow from Abruzzo (1 KG; preparation time 45 min)
60

Octopus
26

Turbot (suggested for 2 people)
60

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Garnishings
Courgettes and mint
6

Spinach
6

Leek from the charcoal grill
6

Potatoes from the charcoal grill
6

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Desserts
Ricotta from „Amò“ cheese dairy bee pollen and honey from Plattnerhof
12

Apricot and chocolate
12

Shortcrust and lemon
12

Yoghurt and strawberries
12

Homemade ice creams and sorbets, flavour by choice
3,50

Fine cheese selection "Degust"
16