Our cuisine is born from a simple principle: everything we need can be found right here, in the hands of our farmers and in the forests that surround us. Terroir is not an abstract concept – it is something you can taste, touch, and breathe. It is the scent of mountain pine cones, the intense sweetness of a carefully raised suckling pig, the strength of wild herbs growing among the rocks.
In our restaurant, we offer a unique gastronomic experience, far from the classics of international gourmet cuisine. We do not replicate global models here: we replace them with a new creativity that springs from nature itself. Every dish tells the story of those who cultivate, gather, and raise. Every ingredient is treated with respect, worked in an essential way to reveal its purest identity.
Following the seasons means entering into a dialogue with the land. Our dishes are built around a few distinct aromas, so that the flavor of the mountains always remains the protagonist. We preserve and transform what nature offers us – using traditional techniques such as drying, fermenting, and salting – to bring the memory of the entire year to the plate.
This is our promise: a culinary journey that is born here, and only here. No imitation, no passing trend. Only the authentic taste of South Tyrol, interpreted in a contemporary way. An invitation to discover the truth of this land, one bite at a time.
