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BREAD<br />
RESTAURANT ST. HUBERTUS DELL’HOTEL ROSA ALPINA<br />
.<br />
TASTING MENU<br />
FRESHWATER WHITEFISH TARTAR – VEAL’S TONGUE – BABY CUCUMBER – SMOKE OF BERGAMOT FLOWER<br />
RAVIOLO – LIQUID PARSLEY – GRILLED WHITE PEACH – CHANTERELLES – STAR ANISE<br />
CHAR – RED BEETS – SALTWORT – RADISH PODS<br />
RISOTTO – STRUTTO AND SUCKLING PIG – TOMATOES - PEAS<br />
LOCAL RABBIT<br />
ALPINE ARTICHOCKS – CRISPY POLENTA<br />
TARTE TATIN AND VANILLA ICE CREAM MADE TO ORDER<br />
THE 6 COURSE MENU FOR THE WHOLE TABLE WITHOUT DRINKS<br />
MENU CHEF WITHOUT DRINKS<br />
ALL OUR BREADS ARE HOMEMADE WITH SOURDOUGH AND NATURAL YEASTS<br />
THE BUTTER IS MADE FROM MOUNTAIN MILCH FROM THE “MASO CHIS PRÀ “ IN PEDRACES<br />
CHEF DE CUISINE NORBERT NIEDERKOFLER<br />
SOUS CHEF GIACOMO SACCHETTO<br />
CHEF DE SERVICE & SOMMELIER CHRISTIAN RAINER
COOK THE MOUNTAINS<br />
DOLOMITES – UNESCO NATURAL WORLD HERITAGE<br />
NORBERT NIEDERKOFLER GRAND CHEF RELAIS & CHATEAUX<br />
RESTAURANT ST. HUBERTUS - HOTEL ROSA ALPINA<br />
„COOK THE MOUNTAINS“ IS A PROJECT GEARED TOWARDS THE IMPLEMENTATION OF A STRONGER ALTO ADIGE CULINARY IDENTITY, PROMOTE<br />
AND STRENGTHEN ALPINE FOOD CULTURE, AS WELL AS TOURISM LINKED TO FOOD, AT LOCAL, REGIONAL AND INTERNATIONAL LEVELS. THE<br />
CONCEPT WAS INITIATED BY NORBERT NIEDERKOFLER AND HUGO PIZZININI IN ASSOCIATION WITH<br />
THE PROVINCE OF BOLZANO. THE BEST PRACTICES IN SUSTAINABLE CULTIVATION AND ITS CULTURAL AND SOCIAL IMPLICATIONS SHALL CREATE<br />
A STRONG SYNERGY AMONGST THE MOST COMMITTED ALTO ADIGE CHEFS, FOOD AND WINE PRODUCERS, RESEARCH CENTERS, BOTANISTS, AND<br />
FOOD HISTORIANS IN ORDER TO INSPIRE THE PRESENT AND FUTURE GENERATIONS TO CARE AND BE PROUD OF THE SOIL AND THE LAND, WHICH<br />
ANTIPASTI<br />
SHAPE THE ASTOUNDING LANDSCAPE OF ALTO ADIGE<br />
ST. HUBERTUS COMPOSITION OF LIVER<br />
CRÉME BRÛLÉE WITH CHICKEN LIVER – DUCK PRUNE – ONION TARTLET<br />
JUST A TOMATO<br />
CANDIED – MOUSSE - SOUP<br />
HERB SALAD FROM THE ASPINGER FARM<br />
PASTA AND RISOTTO<br />
CAROB FLOUR TAGLIATELLE – PORCINI MUSHROOMS – ZIGHER CHEESE<br />
RISOTTO – TRADITIONAL GRAUKÄSE CHEESE – BRAISED ONIONS – PÜCIA BREAD<br />
MAIN COURSES<br />
GRAYLING WITH ITS CRISPY SCALES – WHITE ONION – RED SAUSAGE - APPLE<br />
FILLET OF LOCAL MEADOW BEEF – MOUNTAIN HAY<br />
BRAISED VEGETABLES – BBQ BELLY – MUSTARD SEED PURÉE<br />
SUCKLING PIG – POTATO PURÉE – LOCAL CHARD – LAVENDER DRESSING<br />
LOCAL MOUNTAIN LAMP – BEETS<br />
CHICKEN FROM THE COLLI BERICI – VICENZA PER PERSON<br />
SERVED FOR TWO PEOPLE WITH CARROTS AND POTATOES<br />
DESSERT<br />
CANNOLO<br />
RASPBERRIES – NATURAL YOGURT – PINE NUTS<br />
DELICE OF GREEN APPLES<br />
SORBET – FOAM – KRAPFEN – CHIPS<br />
APRICOT STRUDEL<br />
RICOTTA FROM OUR FARMERS – APRICOTS – NOUGAT ICE CREAM -<br />
THE BEST FROM OUR FORESTS
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