The results of a constant search for high-quality ingredients, handmade products and culinary delicacies from a mountainous region that is tough but rich in authentic traditions.
Wine: Featuring the best of local Trentino output, with rare "vertical" tastings of the great vintage wines and prices to satisfy the connoisseur. Special attention is also paid to classic Italian and French wines, new developments in the market and sniffing out small, high-quality producers.
Beer: Rosenheimer Auerbräu, a fragrant, unpasteurised beer with a special connection to the Gallo Cedrone (Auerhahn is the German word for Gallo Cedrone, or capercaillie).
Cold meats: Speck, Mortadella, Ciuiga, Lucanica Trentina and Kaminwurst: the best of local produce, all strictly handmade and supervised on a day-to-day basis by our trusted local butcher.
Cheese: Spressa delle Giudicarie, Casolet, Marcion da PinzÃ²l, Bagoss, Vezzena, Sprez SaorÃ¬, mountain toma, fresh and mature goat's cheeses, cheeses aged on hay, in marc or with meadow flowers… the list goes on. With the help of experts in maturing and selection, we offer our guests true gems of the cheese-makers' art, whatever the season.
Fruit, vegetables and oil: The Trentino region includes the Gresta Valley, famous for its vegetables, the Non Valley for apples and small fruits and the Valley of the Lakes for plums, while the Garda Trentino area boasts its own delicate oil. Heaven on Earth?
Chocolate: The purchase of milk and dark chocolate delicacies from the finest chocolatiers is personally overseen by Walter Tomio, owner of tha famous "Exquisita" in Rovereto,, who is a native of Turin, a city famous for the quality of its chocolate.
Cigar and spirits: A special room dedicated to "slow smoking", where patrons can relax and savour Tuscan and Cuban cigars, complemented by a wide selection of spirits, from grappa, cognac and Armagnac to calvados, rum, port, sherry and the finest whiskies.
Maturation: This ancient art arose from the need to preserve food over time. At certain times of year, fresh produce is set aside to mature (using various techniques) so it will be available to eat later. This process also alters the sensory properties of the food. Our guests can observe the preparation of such foods and follow the maturation process right up to the moment of consumption.