The most recent and ambitious star in the culinary sky of Merano’s Forst: if the first one was traditional and based on local products, this last addition serves revisited dishes with a rich bouquet of home-grown vegetables and artisanal delicacies.
All inside the old tavern devoted to chef Luis Haller’s creations. You will fall in love with the Goose liver trio with beetroots, kumquat and coffee, a tribute to a classic recipe with an exotic flair. Also perfect: the Kobe beef with red prawn carpaccio and tarragon tincture.
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
Ristorante con camere
