Restaurant Manager: Diego Ferigo, Chef patron.
Traditional cuisine and typical dishes, based mainly on local products, but using at the same time selected products from other regions and countries. Fresh pastries and bread are homemade, as well as honeys and mustards that accompany the cheeses of local dairies. Wines: the list includes about eighty references but is in dynamic progression. Local liqueurs and schnapps, some flavored at home, and foreign products such as spirits.