USING ZERO KM PRODUCTS:
What nature offers is served at the table. This is why our menu changes with the season. The products that we use are mainly from local farms from the Funes Valley, or the immediately surrounding areas in South Tyrol.
- Fresh herbs and vegetables from our garden.
- Seasonal vegetables from the Mesnerhof farm of Nave/Tiso, Funes Valley, or other farm from the surrounding South Tyrol region.
- Fresh eggs from the Mitterflitzhof free range farm in San Valentino, Funes Valley.
- 0 km products
- “Villnösser Brillenschaf” sheep lamb dishes
- “Cappuccino” velouté soup
- Fish dishes
- Delicious cheese
- White wines from the Funes Valley
- “Alpine Grey cow meat” project
“Villnösser Brillenschaf” lamb dishes
“It’s as soft as butter… try it for yourself”, says Oskar. The guest carefully looks at the mouth-watering dish served by Ingrid, Oskar’s wife. Takes the knife, and then places it back down. The meat can be cut with the fork. “Delicious!” says the happy guest. And indeed this meet has become “Slow Food Presidia”, as a representation of high quality and tasty regional specialities prepared with awareness. And there is no trace of that unpleasant aftertaste sometimes typical of lamb dishes.
“These lambs are slaughtered when they are still sexually immature, between 4 and 6 months. This is why the meat is so tender”, explains Oskar. “Guests are pleasantly surprised.” It’s simply delicious. In South Tyrol demand for lamb is constantly increasing, both from customers and restaurants.
The motto is variety:
Friday is fish day
Fish dishes, because the chef is really good at them, and also “to pay homage to the Dolomites”. In addition to local dishes, we also serve Mediterranean fish dishes (to be ordered in advance). Every Friday: Seafood spaghetti.
Our many types of cheese come from small local producers, including South Tyrol Cheese Guru Hansi Baumgartner and his “Degust” cheese-making business. He specialises in the selection and preparation of those local “little jewels”, characterised by high quality and exceptional organoleptic properties, which recently seem to be more and more difficult to find.
- “Degust” cheese-making company owned by Hansi Baumgartner
- “Goasroscht”, Campo Tures
- Corzes organic farm, Silandro
- Genussbunker” by Hubert Stockner
Oskar is also famous for his “cappuccino” velouté soups, in which the simplest local ingredients are transformed into creamy taste explosions.
from South Tyrol and the Isarco Valley
For us, it is very important that our dishes are served with the best wines.
Our selection includes both wines from the South Tyrol region and from the rest of Italy. Choosing the best wine for the dish is the responsibility of Ingrid, host and certified wine expert.
“A glass of wine never hurt anyone” says Ingrid.
We kindly ask you to inform us in advance, if you are accompanied by your dog or pet. Thank you!