Stefano Ghetta is one of the most inspired among the chefs that spread the gospel of the (new) mountain cuisine. His selection has a strong territorial imprint that he managed to refine with time, enriching it with some intuition and an ability to always be effective.
That’s how his brilliant, full-bodied recipes are born, thanks to preparations able to bring out all the ingredients’ flavors. Meat and fish have always been his thing, so Ghetta focused his attention and creativity on vegetables. He loves picking and observing them, and then using them to fill his kitchen with new scents…
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
