À la carte menu
Appetizers
Amberjack carpaccio, tomato dressing, olives and crispy capers
24
Salad of mountain herbs and pickled vegetables
10
Cimelio tomato salad, “stracciatella di burrata” and edible flowers
19
Green gazpacho, courgette carpaccio and smoked feta cheese
18
Beef tartare on charcoal-grilled marrowbone, with mustard seeds
22
First courses
Ricotta gnocchi with basil, confit plum tomato and aubergine
19
Fresh “Sedanini noodles” with duck ragù and grapefruit
22
“Ravioli del plin” with pulled pork, shitake and Cynar jus
23
Linguine pasta from the “Benedetto Cavalieri” manufactory, lobster and cherry tomatoes
39
Fettuccine pasta made from Schüttelbrot, stewed leeks and chanterelles
21
Main courses
Homemade roasted pork, Bok Choi and Gia-n’duja style potato croquettes
29
Albacore tataki, sweet green chilli peppers and lemon
35
Halibut roulade, stuffed squash blossom, chives and almond milk
38
Tarte tatin with red onions, goat’s cheese, walnuts and sour cream-gelato
26
Quail coated in bacon, sautéed spinach and chanterelles
32
From our charcoal grill
T-Bone-Steak nach Florentiner Art
11/100g
Rippensteak / Tomahawk
10/100g
Lendenstück / Rib Eye
12/100g
Wolfsbarsch
11/100g
Goldbrasse
11/100g
Steinbutt
11/100g
Rotbrasse
11/100g
Geißbrasse
11/100g
Mittelmeer-Kaisergranat 5 Kaisergranat
38
Side dish
Fish courses include a side of grilled vegetables and raclette potatoes.
Timeless Classics of South Tyrolean and Italian Cuisine
Marinated sardines Venetian style
14
Schlutzkrapfen with ricotta cheese and spinach filling, butter and parmesan
13
Aubergine parmigiana in cocotte
20
Linzer cake
8
These dishes can also be ordered as a tasting menu
50
TASTING MENUS
"Four steps with the Chef"
Beef tartare on charcoal-grilled marrowbone, with mustard seeds
“Ravioli del plin” with pulled pork, shitake and Cynar jus
Homemade roasted pork, Bok Choi and Gia-n’duja style potato croquettes
Tiramisú cream puff
80
"Vegetarian delights"
Green gazpacho, courgette carpaccio and smoked feta cheese
Fettuccine pasta made from Schüttelbrot, stewed leeks and chanterelles
Tarte tatin with red onions, goat’s cheese, walnuts and sour cream-gelato
Strawberries from Jenesien and vanilla ice cream
65
Desserts
Tiramisú cream puff
13
Wild berry pavlova
12
Strawberries from Jenesien and vanilla ice cream
10
Mango cream, hazelnut praliné, dark chocolate and peach jelly
14
Selection of home made sorbets
8
Fine cheese selection from „Degust“ with chutney and mustard
16
