Dinner

Regional ingredients and local producers:

In our kitchen, we prioritise producers from the region. This keeps transport distances short and helps to reduce CO2 emissions. Twice a week, we prepare our menu from products that have been produced within a radius of 30 kilometres. The dishes we prepare are as varied as the South Tyrolean way of life - from cosmopolitan to typical Italian to traditional South Tyrolean. When preparing seasonal and regional dishes, our kitchen team also pays attention to the use of local herbs, which we grow ourselves in our herb garden.
 
Seasonal products:

Vegetables and fruit in season simply taste better! With this in mind, we prefer to use seasonal produce in our kitchen. From asparagus and fresh herbs to sun-ripened tomatoes, mushrooms and chestnuts. Every season has its typical flavours - and we are only too happy to express them in our dishes.



Allergies & Intolerances

It is very important to us to be able to give our guests who suffer from a gluten or lactose intolerance absolute security.
In order to be able to prepare optimally, we therefore ask you to inform us of any possible intolerances and allergies before your arrival. In the case of coeliac disease or lactose intolerance, you can also briefly discuss the dishes that are tolerated by you with our chef on site, so that we can then take this into account for you individually. Our chefs are well informed and trained to take the greatest possible care in the preparation of our dishes. We strictly separate dishes from foods that contain gluten and make sure that you don't have to do without gluten-free bread at breakfast either.