Our menu changes frequently determined by seasonal availability, by the rotation of the items below and by any new daily inspiration.
Consequently it is subject to change without notice and it will always be an extract of the menu below.
If you would like to know specifically what is on a particular night, give us a call.
The gastronomy of Trentino Alto Adige is a result of the strong relationship between historical traditions, but also because for a long period of time the area was a sort of stage for the German, Italian, Austrian, French and sometimes Spanish, Arab and Russian cooks who passed through and leaving lasting marks on the food on the region. Its predominant grape varietals are Chardonnay, Lagrein and Gewürztraminer. Fruit in the region such as berries and apples do not grow in abundance but quality is focussed rather in smaller quantities aided by cool temperatures and high altitude. Sunny days and cool nights are also ideal conditions for their favoured vegetables including a range of lettuces as well as cauliflower, radicchio, potatoes and beetroot.
The strict non GM controls ensure high quality dairy production and Trentino boasts a unique lightly smoked, squashed and rectangular shaped prosciutto named Speck, Its’ reputation protected via the IGP branding as it can only be produced in the confines of this region. Both Speck and cheeses are often found in the local canederli (bread dumplings) sometimes served in broth, sometimes rolling around in creamy cheesey buttery accompanying sauces.
antipasto della casa 23
cured meats, grilled vegetables, grana padano cheese,
olives fresh home made bread (serves 2)
zuppa baccalà, cavolo nero 13
salt cod soup, cavolo nero, chilli, lemon zest
involtino di verza 17
cabbage involtino, pancetta, smoked ham, fontina fondue
capesante e speck 18
baked scallops, speck, breadcrumbs
All our pastas are freshly made on a daily basis
canederli tirolesi 22
tyrolean dumplings, beef bone broth, parmigiano
linguine trota affumicata 25
linguine, smoked river trout, zucchini, crème fraiche
pappardelle al ragu con funghi 24
pappardelle, pork and veal ragout, porcini mushroom
lasagna prosciutto e piselli 23
lasagna, bolognese ragout, béchamel, peas, smoked ham
gnocchi di zucca 23
pumpkin gnocchi, smoked ricotta and butter sauce
MEAT & FISH
stinco d'agnello 30
braised lamb shank with cabbage
pollo al ginepro 29
chicken thigh, juniper berries, dutch carrots, brussel sprouts
costata di manzo 33
grilled beef rib eye on the bone, braised onions
trota intera alla menta 30
panfried whole trout, mint, onion, garlic
salsiccie e polenta 25
homemade pork german sausage, soft yellow polenta
coffee soaked Savoyard biscuits layered with mascarpone cream
set cream infused w/ grappa liqueur
torta al cioccolato
dark chocolate ganache cake with berry coulis
apple strüdel gelato, pine nuts, sultanas