At least once a year I like to come to this restaurant, well known among lovers of skiing and cooking in these parts; after the pandemic I resume this good habit. The cuisine of chef Gigi Dariz uses, with measured and balanced creativity, the ingredients of the territory to propose innovative and always pleasant dishes to discover. For me one of the best restaurants in the area!
Soft egg, Jerusalem artichoke cream, potatoes and Porcini earth
Cappuccino of potatoes and porcini mushrooms with brioche
double restricted of Manzo with Giau hay and passatelli
Pumpkin cream
Fusilloro Verrigni, crispy bacon, egg cream and peppers
Beef cheek in red wine with mashed potatoes
Lamb with herb bread, parsnip cream and chard
