|
|
 |
Siriola de l'Hotel Ciasa Salares
|
| In San Cassiano, in the heart of Alta Badia, 1630 metres of altitude in the Dolomites, people seem to have formed a habit of treating themselves, from refined air to good cuisine, and it is inevitable that guests and travellers are also pampered and spoilt. This was something Wilma and Stefan Wieser knew very well, when they started this adventure, which became a truly grand reality, deciding to express their family's great experience in the hotel industry into a restaurant. |
|
|
|
|
|
|
|
|
Upon entering, the restaurant strikes you for its elegance and good taste in all the light yet warm hued furnishings, an atmosphere of tranquillity and serenity that allows you to feel at ease right away.
The cuisine is a different story altogether: the peacefulness you experience in the dining room is as full as the exuberance of chef Corrado Fasolato, who studied at Gualtiero Marchesi's school. He completely won his bet of giving a burst of youth to the valley people's eating habits and change the taste of all the habitual hotel customers. His ingredients are made of local raw materials (mostly game, speck, mushrooms etc.) as well as non-local ones (fish). He can convince even the most novelty-resistant palates with dishes that stand out for their harmony in combining flavours, so very instinctive, almost risky.
The cellar, personally managed by Stefan, is another Siriola strongpoint, because of the impressive quantity and quality of wines you can find. The list of grappa and distilled spirits is impressive. For those who do not like ending their meal with liqueur, there is a long list of teas, herbal teas and coffee. Service is prompt, kind, never intrusive. The bill is around 75 euro, wine excluded. |
|
|
|
|
|
|
|
|
The careful care given to all details can be seen from the menu: from the hors d'oeuvre/welcome drink, to the bread which is strictly homemade, to desserts at the end of the meal.
Among the most interesting dishes we would like to highlight the first course, which blends traditional mountain ingredients, such as venison, or speck, with pasta; the chef confers it a touch of inventiveness with unusual ingredients such a coffee sauce. We suggest you continue the meal with quail and shrimp skewers on carrot bun medallions, nettle crème soup served with toasted cubes of gilthead and speck, chocolateparfait with white chocolate and celery. |
|
|
|
 |
LA SIRIOLA DE L'HOTEL CIASA SALARES |
|
|
|
 La Siriola de l'Hotel Ciasa Salares
Armentarola in Pre de Vi 31 San Cassiano
Alta Badia (Bolzano)
Phone: 0471.8494445
Closing day: Monday
Seats: 32
|
|
|
|
|
