Johannesstube dell'hotel Engel

Thoedor Falser, chef and brains behind this lovely restaurant – the stube is paneled in aged wood and only has 12 seats – had a goal: to only use of the goods that grow between these amazing valleys. The tasty results are dishes like the Deer tartare with dried egg yolk and a fir needles and juniper scent; or the captivating Snail risotto with walnuts, purple carrots and black cumin oil.

Then the excellent Deer in two acts (ossobuco and saddle) with trout liver, cooked on a salt surface and served with sweet potatoes, mallow dressing, Salicornia and consommé.

Andrea Ciprian

Bellunese, classe 1972, è giornalista freelance e da un decennio collabora con diverse testate enogastronomiche venete e nazionali. Dirige il web magazine dolomitireview.com