Restaurant Manager: Fiorenzo Varesco.
Trentino territory-based menu, with raw materials from small producers in the province, the result of careful and constant research in terms of Territoriality, Seasonality and Tradition. Depending on the period: wild herbs, mushrooms, game, garden products, freshly caught fish from the lake. In winter cod and fifth quarter. The wine and beer list and the spirits list feature a rich variety of organic or biodynamic from Trentino artisans, and selections of local products.
Own production of cured meats, jams and in oil and a small neighborhood shop.