Beauty, concentration, depth of flavors: this is the style of Chris Oberhammer and his taste «boutique» among the Dolomiti. Chris (who has a track record of prestigious work experiences like the one at Louis XV with Alain Ducasse) only cooks with complete freedom.
You can start from a Revisited pasta with beans, then try a yummy Yellowtail with snap peas, creamed chards and cucumber sorbet. The whole-wheat spelt is combined with some foie gras and black truffle. The Local piglet with vegetables is very good, and so is the refreshing Peach minestrone with fresh fruit and a peach and bergamot sorbet.
autore e conduttore televisivo e radiofonico, uno di quelli colpevoli di aver riportato il cibo in tv nell'era corrente. Ama molto la cultura, la storia e il costume, non solo in ambito gastronomico. La fotografia è una delle sue passioni attuali
