Menus
of Sara and Mathias
We only use top-quality products and fresh preparation is very important to us. That is why we use products from, among other things, our herb garden and our organic vegetable garden, and we source pork, beef and lamb from local farmers.
You can also enjoy home-made fruit juices. Wine lovers will appreciate the wine cellar's assortment of around 200 wines, or they can get excited about our 'Solaris' white wine, which grows behind the house at 1,170 metres above sea level.
Two chefs
two a la carte menus
by Sara
Starters
Veal head, red onion, vinaigrette 13.00
Pancetta, “roascht”, vegetables in sweet sour 13.00
First course
Potato gnocchi (Wolkenhof, Anterivo) and buckwheat, sautéed with venison ragout 14.00
Beetroot dumplings, on cheese fondue 14.00
Liver dumplings in meat soup 13.00
Main course
Rabbit " alla ligure " , wholegrain polenta from Termeno (Römerhof), vegetables from our garden 20.00
“Herrengröstel” served with cabbage, speck 20.00
Cheeses with homemade mustards 15,00
Graukäse ( Valle Aurina ) with red onion and black bread 9,00
Dessert
Dolce Angelica with local fruits ( Hartwig Lochmann ) 8,00
Ricotta gnocchi on plums 10.00
Variation of Anterivo coffee 9,50
by Mathias
Starters
Venison carpaccio, “anzuboshi” apricots, walnuts, yarrow, wild thyme, brioche bread 18.00
Carrot from our garden, blackcurrants, lovage, schüttelbrot crumble, hollandaise sauce 16.00
First course
Udon with wild garlic cooked in char stock, fermented cabbage18.00
Risotto (Acquerello, Tenuta Colombara) creamed with smoked pumpkin, liver and kidney sausage, buttermilk, savory 18.00
Main course
Salmerino fish fillet (Rio Plaocesa, Val di Sole), red turnip, plum, green apple, tagetes, fir 27.00
Saddle of deer, vegetables and green kale from the garden, fermented blueberries 32.00
Dessert
Goat ricotta ice cream, crumble, fruit and vegetables, dill, lemon verbena 11.00