In the mountains there are scents, breezes and silences that are never empty.
We turn them into recipes that tell of this land and of lands throughout the world.
The altimetric menu
The Executive Chef Matteo Maenza has studied the mountain trails, creating an Altimetric tasting menu composed of twelve and eight courses, divided into three different altitudes.
High Mountain
Trout
Rapid yet patient, finding peace in the torment of rippling water.
Deer
Escape, chasing the wild.
Arctic Char
To flow and strive downwards, seeking depth and final destination.
Roe Deer
Impervious movements in one shape.
Alpine Pasture
Red turnip
Underground red natural power.
Wild Berries
Like precious pearls among wild vegetation.
Elder
A breath out of the green, a call to burn.
Huchen
Research and rarity: from fresh water, a precious salmon.
Valley Floor
Rabbit
Elusive flare in a receding leap.
Mountain Potatoes
Because Earth is a chrysalis: a womb of wonder, silence and beauty.
Capers
A bud growing on bare rocks.
River Prawns
A light in the creek at night.
The experiences
The best mountain ingredients reinterpreted by contemporary cooking techniques are the expression of the constant study and research of the entire kitchen.
The Path - Tasting menu
Marinated trout, tuber salad and mountain pine
Red turnip gnocchi, smoked ricotta and black tea
Risotto, goat butter, lemons and capers
Arctic char, mushrooms and lettuce
Saddle of roe deer and cherries
Thyme granita, Fernet Bio Walcher, green apple
Undergrowth - walnut emulsion, chocolate mousse, blackberry compote and mountain pepper ice cream
8 courses
110 €
Selection of local wines
70 €
The Peak - Tasting menu
River prawn sandwich
Mountain potatoes, spontaneous herb pesto and rosehip ketchup
Ravioli filled with rabbit, celery, candied Bleggio walnuts and Formagella Rendena cheese
Durum wheat fusilloni pasta, venison salmis, smoked butter and cornelian cherries
Arctic char, mushrooms and lettuce
Char collar lacquered with elderberries
Saddle of roe deer and cherries
Crepinette of braised roe deer leg
Thyme granita, Fernet Bio Walcher, green apple
Undergrowth - walnut emulsion, chocolate mousse, blackberry compote and mountain pepper ice cream
“The Peak”
12 courses
160 €
Selection of local wines
110 €
À La Carte Menu
Ravioli filled with rabbit, celery, candied Bleggio walnuts and Formagella Rendena cheese
Green beans, mustard seeds and hazelnuts
Mountain potatoes, spontaneous herb pesto and rosehip ketchup
Risotto, goat butter, lemons and capers
Guinea fowl, potatoes from the Gresta Valley
ALPINE PASTURE
Mountain Egg, vegetable vignarola, Prà fiorito cheese
Red turnip gnocchi, smoked ricotta and black tea
Beef matured in beeswax, apricots, tarragon, marrow
Grilled Huchen, courgettes, meunière sauce
HIGH MOUNTAIN
Marinated trout, tuber salad and mountain pine
Durum wheat fusilloni pasta, venison salmis, smoked butter and cornelian cherries
Saddle of roe deer and cherries
Arctic char, mushrooms and lettuce
Selection of Trentino-Alto Adige cheeses from the trolley
Desserts
Cocoa millefeuille - 72% chocolate ganache, cocoa grue ice cream
Babà, strawberries and elderberry
Wild berries, mascarpone cream and pollen, buttermilk ice cream
