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 14.00
Our pancetta, rosemary focaccia, Sara's vegetables in sweet sour 14.00
Soup
Liver dumplings ( Mooshof, Anterivo ) in meat soup 14.00
First course
Tagliolini with wild garlic, sautéed with lamb ragù 15.00
Nettle dumplings on cheese fondue and red turnip 15.00
Main course
Lamb chops (Bodner Rupert, Bressanone) with Thyme, Pack Choi 25.00
“Herrengröstel” (South Tyrolean pork, Steiner butcher) with cabbage and speck 22.00
Cabbage from our garden with speck 6.00
Cheese
Cheeses with homemade mustards 16.50
Graukäse ( Valle Aurina, Knollhof ) with red onion and brown bread 9.00
Dessert
Angelika cake 8.00
Variation with lupine from Anterivo 9.50
Ricotta gnocchi on fresh strawberries 11.00
by Mathias
Starters
Wild hop omelette, wild herbs, preserved vegetables, buttermilk mayonnaise 16.00
Marinated trout, green apple and herb centrifuge, polypodium 17.00
First course
Udon, fisch sauce, elderberry, dandelion and fir 18.00
Risotto ( Acquerello, Tenuta Colombara ) creamed with goat cheese ( Burghof, Racines ), bitter pesto, beef spleen ( Mooshof, Anterivo ) 18.00
Main course
Salmerino fish fillet (Rio Plaocesa, Val di Sole), lovage, spinach (Pigleider, Aldino), broad beans, smoked char eggs, solaris grape 27.00
Deer (Steiner Butcher, Antholz), turnip, larch, yarrow 35.00
Dessert
Panna cotta with woodruff, rhubarb, dandelion flower granita 11.00