il nostro Menù

100%. Glera - Villa Giustiniani

Traditional Method Sparkling Wine from Lombardy 95% Chardonnay and 5% Pinot Noir – Barone Pizzini

Sparkling wine from Burgundy, Chardonnay – Patriarche

Local still red wine 50% Merlot, 45% Cabernet Sauvignon and 5% Pinot Noir – Caminella

Red wine from South Tyrol, 100% Pinot Noir – Muri Gries

Still red wine from Veneto, Corvina, Rondinella and Molinara – Luca Fedrigo

Still white wine from Lombardy, 100% Turbiana – La Rifra

Still white wine from South Tyrol, 100% Gewürztraminer – Muri Gries

Still white wine from Sicily, Lucido with native and international grape varieties – Donnafugata

Alpine Char Tartare from Trentino, with beetroot cream, crispy green apple and char roe

American Black Angus rump carpaccio marinated with spices and herbs, served with goat cheese mousse, pomegranate seeds and horseradish sauce

Valdostana Fondue with Chestnuts and Acacia Honey, made with Fontina PDO, milk, butter, egg yolk, chestnuts, acacia honey and bread croutons

Savoy cabbage rolls with minced beef and pork, egg, cheese, bread and tomato sauce

Fried battered cod sticks with chive mayonnaise

Puff pastry with smoked Alpine rainbow trout from Trentino, anchovy butter, and a sweet-and-sour pumpkin and cinnamon relish

Ravioli filled with slow-cooked beef, roasted pork, spinach and Grana cheese, tossed with butter, sage and pancetta

Homemade long pasta with squid ink, scampi, zucchini brunoise, bisque and puffed quinoa

Pumpkin gnocchi with red radicchio braised in red wine, Blu Tunt fondue and crispy speck

Ravioli filled with porcini mushrooms and potato, black garlic cream, bread crumble and chives

Homemade long pasta with spelt and semolina, duck white ragù and Schüttelbrot crumble

Ravioli filled with braised grouper, served with caciucco sauce and candied onion

Mixed fried seafood with calamari, prawn tails, king prawn, scampi and sea bass, served with citrus mayonnaise

Low-temperature cooked Duroc pork pluma with spices, seared and glazed with pork jus, served with shiitake mushrooms and Calvados apple

Grilled lamb cutlets served with pea cream and braised peas with pancetta

Beef shoulder cut slow-cooked for 12 hours with herbs and red wine, served with baked potato, melted butter and crispy pancetta

Low-temperature cooked octopus, seared and served with mountain potatoes seasoned with paprika and tapenade sauce

Fish soup with shelled seafood and shellfish, meagre fillet, scallop, toasted bread croutons, fresh cherry tomato sauce, garlic, olive oil and basil

Raw julienned cabbage with a dressing of olive oil, balsamic vinegar, anchovy and Dijon mustard

Rustic fried potatoes

Roasted Vegetables: Zucchini, eggplant, onion, carrots, and potatoes

Cover charge: homemade multigrain bread made with flour from the Merano mill and Isigny AOP alpine butter

Storo polenta with alpine cheese and melted butter

0.75L water

Canned beverages

Draft Beer

House wine, white or red, 0.5L

House wine, white or red, 0.25 L

Mille-feuille with Pastry Cream and Fresh Strawberries

Warm Chocolate Lava Cake: French 70% Acarigua chocolate, with raspberry cream and fresh cream ice cream

"Menodiciotto" an exceptional product made with carefully selected raw materials • Dark Chocolate • Fiordilatte Milk • Marron Glacé • Pistachio Gin & Pepper • Late Ciaculli Mandarin • Mango Alphonso & Rum • Mango • Bergamot

Pear cooked in red wine, served with Parmesan ice cream

Chef’s Cake: homemade cake of the chef’s own creation

Cheeses from the Valleys – 3 pcs / 6 pcs • Stracchino, Formaggella from Monte Bronzone, Brè • Mezzano di Malga, Bagòss, BluTunt