07/08/2026
In a Six-Dish Rope Menu.
Summer takes its place at the table, and the sea comes with it. Sea urchins, baby squid, a dentex from Sardinian waters: the Mediterranean travels north and finds its home in Val Gardena, where the earth answers with nettles, potatoes, garden vegetables and the deep flavours of the mountains.
This is how Chef Alessandro tells the season. Not a theme, but a way of listening: to what grows, to what arrives, to the two lands that have always shaped his hands.
Six dishes, bound together like a rope. A summer that finds its shape beneath the Dolomites.
In a Six-Dish Rope Menu: Eggplant, corn and whisky sauce, Parmigiano Reggiano, beef tartare.
In a Six-Dish Rope Menu: Risotto Carnaroli rice, sea urchins and nettles.
In a Six-Dish Rope Menu: Risotto Carnaroli rice, sea urchins and nettles.
In a Six-Dish Rope Menu: Gnocco of potatoes, with curd cheese, Aglione garlic and baby squid.
In a Six-Dish Rope Menu: Gnocco of potatoes, with curd cheese, Aglione garlic and baby squid.
In a Six-Dish Rope Menu: Dentex grilled, amatriciana style cod tripe, savoy cabbage.
In a Six-Dish Rope Menu: Dentex grilled, amatriciana style cod tripe, savoy cabbage.
In a Six-Dish Rope Menu: Pigeon served pink, in a crépinette, chicken liver pâté, swiss chard.
In a Six-Dish Rope Menu: Pigeon served pink, in a crépinette, chicken liver pâté, swiss chard.
In a Six-Dish Rope Menu: Carrots and hazelnuts.
In a Six-Dish Rope Menu: Carrots and hazelnuts.
