Among the mountain lodges on the road to the Giau pass, one chef has walked away from traditional cooking patterns made of polenta, sausages and other typical, high-calorie recipes. Luigi Dariz took a different path, designing a meticulously polished menu that has a territorial imprint but at the same time sparks with imagination, and never ever lowers itself to touristic standards. It’s really uncommon to be standing at 600 ft above sea level, admiring a breathtaking view, tasting such sophisticated dishes, which harbor new sensations with their smooth flavors and balanced pairings.
Bellunese, classe 1972, è giornalista freelance e da un decennio collabora con diverse testate enogastronomiche venete e nazionali. Dirige il web magazine dolomitireview.com
Ristorante con camere
