South Tyrolean ill: our region on a plate

As a member of "Südtirol Gasthaus", we attach particular importance to the cultivation and further development of the traditional South Tyrolean cuisine. Ingrid Mocatti's cuisine is based on recipes that have been handed down from generation to generation, prepared in time-honoured ways or reinterpreted. The ingredients come as far as possible from our local farms and partners according to the zero-kilometre philosophy. This makes the dishes storytellers and ambassadors of the area on the language and cultural border between the regions of South Tyrol and Trentino.

Depending on the season, we redesign the menu and offer our guests fresh, regional and seasonal dishes. While the South Tyrolean Sunday roast is served during the winter months, we present light vegeterian dishes during the "South Tyrolean Summer Freshness" week. For the autumn harvest time, the local Radicchio Tardivo, pumpkin and chestnuts become the protagonists in the Slow Food kitchen.