![]() Munt’s lunches have made waves since 1953, and its new menu is doing the same. Huts like the freshly renovated Crëp de Munt, by the Boé lift, serve up sensational local food and drink. Try goats and grey cheeses produced in the neighbouring pastures, beef and honey farmed nearby and locally-hunted venison. Mid-March will also see the Roda dles Saus Ladin cuisine festival, but missing it doesn’t mean missing out: you’ll find Ladin specialties at many of the mountainside huts. The only red of the day, the St Magdalener from Untermoserhof, is light with cranberry notes, giving tartness and depth in equal measure.įreddy Planinschek/Alta Badia Brand Sensational local food and drink With De Bioch being one of the best cellars on these slopes, it’s little surprise the wine doesn’t disappoint. Some of the softest gnocchi I’ve known, the potato pillows practically melt on your tongue, chased by a sauce of smoke, fennel and mild herb bitterness. His sustainable menu extends to Ütia De Bioch, where he serves up gnocchi and Puccia bread with graukäse cheese cream and speck ragout. Though critics and colleagues labelled this a bold move that risked his status, Niederkofler came out on top with not only three stars but a green star too. Niederkofler’s “Cook the Mountain” ideal pulled no punches if the region didn’t grow citrus, then he would have to produce and pull citrus flavours from elsewhere. His stars came under fire a near decade ago when he changed his menu to be wholly local, at a time when “locally-focused” sustainable ingredients just weren’t that prized. He’s perhaps the most tried and tested of them all. The wine pairing is remarkably done too an endlessly drinkable, near-green Gewürztraminer Riserva from Kellerei Kurtatsch, which brightly balances dry and sweet with a deep, floral perfume.įreddy Planinschek/Alta Badia Brand ‘Cook the mountain’Īt the nearby Ütia De Bioch, Norbert Niederkofler from St Hubertus is one of Italy’s 11 three-Michelin-star chefs. Served alongside are absolutely inspired potato churros: great tilled tubes of crunch and a creamy, carb-full interior, dusted in salty umami. ![]() ![]() But Cantafio’s satin-smooth soup spiked with teriyaki cockerel sauce gives warmth and sweetened saltiness, while the generous pile of rich mountain mushrooms adds depth and tang. This season saw one-star chef Simone Cantafio from La Stüa De Michel take over Ütia I Tablá to serve up a stunning cauliflower soup – a description rarely attributed to such a dish for good reason. The huts aren’t so far apart that your ever-grumbling ski stomach is screaming for sustenance before you make it to the next course, but far enough that you feel you’ve earned that first, salivating slurp. The courses can be enjoyed in whatever order you care to, allowing skiers to set their own pace during the safari’s four lunchtime hours. Each Michelin-starred chef presents their locally-inspired dish in person, paired with a South Tyrolian wine highlighting the local viticulture. Three huts across Alta Badia’s peaks play host to the chefs: Ütia I Tablá at Braia Fraida, Ütia De Bioch at Biok lift’s top, and Ütia Las Vegas beside Ciampai.
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