Menu

Handmade venison gyoza on mushroom béarnaise sauce, fresh ginger and pulled organic king oyster mushrooms from Trentino

Veal sweetbreads glazed with brown sauce, pea and mint cream, charred leek, pickled peaches and red cabbage crisps

Lake Garda whitefish, trout roe, crunchy celery salad, dill and grapes, verjus, coconut and shallot sauce, rosemary essence

In parchment with mild spices, roasted cherry tomato cream, fresh herb sauce and pepper powder

With homemade sweet bread, fermented cabbage and our homemade fruit compotes

Creamy barley risotto with organic carrot, purple carrot and licorice powder, Rebo wine-marinated blackberries and sea buckthorn cream

Handmade fresh egg tagliatelle with our wild venison* ragù, cranberries, local cheese fondue and fresh thyme

Homemade braised oxtail ravioli with candied lemon zest, confit cherry tomatoes and juniper beurre blanc

Homemade nettle and wild garlic bread dumplings with a beetroot heart, smoked local ricotta foam, chanterelle* mushrooms, parsley sauce and toasted walnuts

Pork filet born and raised in Trentino, local potato purée with onions and dark beer, braised cabbage with apple juice and sweet and sour shallots

Stuffed duck leg with its own liver and organic shiitake mushrooms, apricot cream, marinated mustard, pak choi and citrus demi-glace

Trout fillet wrapped in its own stuffing, green bean cream, celeriac sauce, radishes marinated in rice vinegar and crispy green beans

Wild venison loin, parsnip cream, demi-glace, elderberry gel, baby spinach and pine essence

Beef diaphragm served with chimichurri sauce — recommended for two people

Spiced baked potatoes with caramelized onions, crispy speck, Trentingrana and rosemary cheese cream

Violet and honey parfait, lemon biscuit, flower and pollen meringue, crunchy corn flour and bitter almond crumble

Our Tiramisù with homemade biscuit, coffee cream, mascarpone cream and coffee crunch ice cream from "Gelateria Europeo"

With salted caramel, lime mousse, passion fruit sauce and vanilla ice cream

Warm chocolate cake, rhubarb sauce, lightly whipped cream and mixed berries