The menu is revised and integrated during all the year to serve only seasonal raw materials chosen among small Italian productions.
Each dish is designed and made with dedication and research.
A challenge aesthetic too looking for an Italian cuisine of high quality.
Speck and cheeses from the mountain hut Pretzhof with pickles of Baita
Smoked alpine char, Cansiglio’s ricotta, endive, pink grapefruit and salted almonds
Creamed codfish, corn bread crusts and green apple gel
Toc’ in Braide Soft polenta, duck egg at low temperature, cheese foam “3 latti”
The aubergine
Beef tartare, egg yolk Mares, marinated finferli and brioche bread with tyme
Veal and tuna, avocado and anchovies pan fried
Carnaroli with aglio orsino, alpine sausage and honey ice cream
Deer ravioli with foam of Graukäse, wild blueberry extract and finferli with rosemary
Verrigni Spaghetti with San Marzano and Pachino tomatoes, basil pesto and stracciatella di burrata
Cream of peas scented with mint with alpine yogurt and puffed quinoa
Potato gnocchi, carrot heart, rabbit’s gems and buffalo ricotta cheese
Onion au gratin soup with seasoned cheese Vezzena
Small spinach canederli with fondue Taleggio and crispy cabbage
Paccheri with marinated shrimps with lime and zucchini in bloom
veal cheek braised with mashed potatoes and crispy taccole
The summer vegetable garden in Baita
Beef fillet with spicy mustard with stewed red cabbage and mountain potatoes
Deer in the scents of the woods
Milan Cortina: Veal chop, Ratte potato and pan of crunchy vegetables
The lamb in three cookings: baked thimble, shoulder bowl, fried chop
Beef steak of Pretzhof hut and its side dishes
Caramelized pineapple with cream ice cream fresh strawberries and traditional vinegar
Millefeuille with pistachio cream and raspberry sorbet
Sponge cake, Illy coffee foam and creamed with mascarpone
Carrot pie, made with ginger and elderflower gelèe
Gianduia Cremino with yogurt mousse and Cardamom pears
Bourbon vanilla ice cream with caramel and nuts