Home-made specialities such as self-made bread.

First course: Spinat–Gnocchi, dumblings with fresh vegetables straight from our garden or mountain herbs, risotto or orzotto (a pasta made of barley, that looks like rise grains) with wild mushrooms and berries. Also soups and cremes made of seasonal and local vegetables. Second Course: Handmade polenta from corn flour and local meat from the butcher or game, as well as ciuiga del Banale, a very special salami made of assorted pork and turnips. In addition, we prepare trout and fingerling, sauerkraut and mushrooms, cooked or raw vegetables and – of course – our home-made deserts (dolce). 

If you tell us in advance, we happily prepare vegetarian dishes (we got some on the menu anyway), organic food, gluten-free as well as according to your ideas.