A sentimental abstraction of the historic memory of Alto Adige’s food: simplicity and complexity are so intertwined it’s impossible to tell one from the other.
With chef Hintner we get to the essence of raw materials, that prevails over any alteration: The Calf’s head variation with mustard ice cream, the Zander with kohlrabi, chive sour cream and peppers sorbet, the Cheese canederli soufflé with creamed spinach, the Top sirloin with Mediterranean black pepper sauce, garlic bread and arugula, are all dishes that represent this tension at its best.
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