Starters
Smoked trout with its caviar, tapioca chips and citrus gel
20
Salad of mountain herbs and pickled vegetables  
10
Carpaccio of Rubia Gallega dry aged 60 days, black truffle
28
Buffalo mozzarella from the ‘Barlotti’ dairy factory, served with cold date-tomato gazpacho 
18
Beef tartare on charcoal-grilled marrowbone, with mustard seeds and marinated yolk
22

First Courses
Beetroot potato gnocchi stuffed with goat cheese, on creamy mountain spinach sauce 
20
Mountain lovage tagliolini pasta, green cherry tomatoes, red prawn tartare
24
Cod-filled ravioli, Bloody Mary sauce, crispy celery
20
Mortadella dumpling on stracciatella from burrata cheese, crumbled pistachio 
20
Lagrein Pappardelle pasta with wild boar ragout and toasted almonds
22
Spaghetti alla Chitarra, tomato and basil 
19

Main Courses
Smoked beef short ribs, grilled spring onion, vegetable millefeuille
32
Pan-freid sea bass fillet stuffed with “panzanella”, tomato water, potato cubes 
28
Jar cooked rabbit with pine nuts, capers, olives and mashed potatoes 
29
Aubergine Parmigiana in casserole
22

Side dish
Roast nouvelle potatoes
8
Friggitello peppers 
8
Tomatoes and fresh basil salad 
8
Seasonal grilled vegetables
8

Charcoal barbecue – Fish of the day
Sea bass 
10/100g
Sea bream 
10/100g
Turbot
12/100g

Dry-aged meat 
T-Bone-Steak (Fiorentina)
11/100g
Entrecôte bone in / Tomahawk steak
10/100g
Sirloin / rib eye
12/100g
Beef fillet
18/100g

Desserts
Linzer cake, ancient Staffler Family recipe 
10
Red fruit biscuit, yoghurt foam, lime meringue
12
Tiramisu cream puffs, coffee ice cream and mascarpone mousse
13
Selection of home made sorbets
8
Fine aged cheese selection from South Tyrol with chutney and mustard fruits
16