restaurant st. hubertus de l 'hotel rosa alpina tasting menu ed wine ...

BREAD
RESTAURANT ST. HUBERTUS DE L’HOTEL ROSA ALPINA
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TASTING MENU
HARE – CARROTS – ELDERFLOWER VINAIGRETTE – VEGETABLE COAL
WOOD OVEN GRILLED WHITEFISH – PORCINI MUSHROOMS – BASIL AND PEACH - ALMONDS
RISOTTO – STRUTTO AND SUCKLING PIG – TOMATOES - PEAS
SALAD LEAFS FROM “HARALD GASSER ASPINGERHOF” – RED WINE VINEGAR – “PÜCIA” BREAD
LAMB – EWE’S MILK CHEESE – SWEET SOUR VEGETABLES – LEMON THYME
TARTE TATIN AND VANILLA ICE CREAM MADE TO ORDER
THE 6 COURSE MENU FOR THE WHOLE TABLE
ALL OUR BREADS ARE HOMEMADE WITH SOURDOUGH AND NATURAL YEASTS
THE BUTTER IS MADE FROM OUR CHEFS WITH THE MILK OF OUR LOCAL FARMERS
CHEF DE CUISINE NORBERT NIEDERKOFLER
SOUS CHEF GIACOMO SACCHETTO
CHEF DE SERVICE & SOMMELIER CHRISTIAN RAINER

COOK THE MOUNTAINS
DOLOMITES – UNESCO NATURAL WORLD HERITAGE
NORBERT NIEDERKOFLER GRAND CHEF RELAIS & CHATEAUX
RESTAURANT ST. HUBERTUS - HOTEL ROSA ALPINA
„COOK THE MOUNTAINS“ IS A PROJECT GEARED TOWARDS THE IMPLEMENTATION OF A STRONGER ALTO ADIGE CULINARY IDENTITY, PROMOTE
AND STRENGTHEN ALPINE FOOD CULTURE, AS WELL AS TOURISM LINKED TO FOOD, AT LOCAL, REGIONAL AND INTERNATIONAL LEVELS. THE
CONCEPT WAS INITIATED BY NORBERT NIEDERKOFLER AND HUGO PIZZININI IN ASSOCIATION WITH
THE PROVINCE OF BOLZANO. THE BEST PRACTICES IN SUSTAINABLE CULTIVATION AND ITS CULTURAL AND SOCIAL IMPLICATIONS SHALL CREATE
A STRONG SYNERGY AMONGST THE MOST COMMITTED ALTO ADIGE CHEFS, FOOD AND WINE PRODUCERS, RESEARCH CENTERS, BOTANISTS, AND
FOOD HISTORIANS IN ORDER TO INSPIRE THE PRESENT AND FUTURE GENERATIONS TO CARE AND BE PROUD OF THE SOIL AND THE LAND, WHICH
ANTIPASTI
ST. HUBERTUS COMPOSITION OF LIVER
CHICKEN – DUCK – VEAL
COLRABI – EEL – CHANTERELLES – WOOD GARLIC
PASTA AND RISOTTO
SHAPE THE ASTOUNDING LANDSCAPE OF ALTO ADIGE
RAVIOLI – LIQUID NETTLES – CRISPY SNAILS – BUTTERMILK FROM OUR OWN BUTTER
SPAGHETTI LUKEWARM – SWEET WATER SHRIMPS – WATERCRESS – SMOKED MARROW
RISOTTO – TRADITIONAL GRAUKÄSE CHEESE – BRAISED ONIONS – PÜCIA BREAD
MAIN COURSES
PIKEPERCH – PEAS – HORSERADISH – MINT
FILLET OF LOCAL MEADOW BEEF – MOUNTAIN HAY –
BRAISED VEGETABLES – BBQ BELLY – MUSTARD SEED PURÉE
SUCKLING PIG – POTATO PURÉE – CONFIT AND GRILLED BABY ONIONS – LAVENDER DRESSING
CHICKEN FROM THE COLLI BERICI – VICENZA
SERVED FOR TWO PEOPLE WITH CARROTS AND POTATOES
DESSERT
CANNOLO
RASPBERRIES – NATURAL YOGURT – PINE NUTS
DELICE OF GREEN APPLES
SORBET – FOAM – KRAPFEN – CHIPS
PEACH
PEACH – ALMOND – SOUR CREAM SORBET – VANILLA
TIRAMISU
COFFEE – MASCARPONE – SOFT BISQUIT – CHOCOLATE