Asiago, lasagna pan-fried rabbit ragout with Pennar, grain macaroni to blueberries with goat cheese cream, venison stew, roast suckling pig, the Guinea fowl breast stuffed with Braised onion, sliced deer and many other delicacies.

Wide choice of local cheeses, excellent and original home-made desserts, wines and liqueurs and wisely recommended by owners and by the friendly and attentive staff of the restaurant dining room.

Recently renovated, the hotel restaurant is equipped with all comforts and is open year-round. The environment also has spaces for banquets and business dinners.