Kuppelrain

The food recalls the standards of the great cuisine of Central Europe, and the menus – Alps&Tradition and Creative&Mediterranean – are two of the best interpretations Alto Adige could offer. Some ingredients never leave the menu: the goose liver, for example, one of Jörg’s passions which we tried with some amazing apricots from the house maso; or the char with speck pop-corn, a home staple, peas and radishes.

Don’t leave without tasting the Tortelli stuffed with sweet potatoes, mountain-pasture cheeses fondue and black truffle. Mamma Sonja will recommend some good wines to pair. 

Stefano Zambon

cresciuto a pane e Inter, eno-gastro-turista per lavoro e per passione. HR manager pentito, nel 2018 corona il suo sogno aprendo Maso Zambo, agri-lodge in Valsassina con "ristorante gastronomico di campagna"