On the one hand, there’s the perfect hospitality offered by hosts Maurizio Grange and Severina Math. On the other, the cuisine of chef Piergiorgio Pellerei. All three have local ingredients at heart, and they select them from producers from the valley.
Meat, vegetables and, above all, cheese. Every dish is remarkable, though essential. And there’s a special menu dedicated to foie gras. The free-hand menu is a different matter: having no limits, Pellerei shows his potential, as long as you entrust him completely.
giornalista catanese a Milano, classe 1966. «Vado in giro, incontro gente e racconto storie su Volevofareilgiornalista» e per una quantità di altre testate
Ristorante con camere
