Cantina Tirolese

Smoked speck rolls, a typical Tyrolean cured ham, filled with Liptauer, a creamy cheese spread flavored with paprika. The taste is a balance between the smokiness of the meat and the creamy spiciness of the filling. Eaten cold as a tempting appetizer.

A tasting of three variations of spreadable pork pâté: natural, herb, and mushroom. It has a soft and velvety texture with rich, savory flavors. Served with crispy breadsticks for spreading.

A platter of traditional Alto Adige speck, thinly sliced. The meat is cured, lightly smoked, and spiced with juniper. Accompanied by rustic rye bread, it offers an intense and characteristic mountain flavor.

A selection of cured cold cuts made with game meats (such as deer or wild boar). The flavor is robust, wild, and decisive, typical of alpine regions. Perfect to enjoy with dark bread and pickles.

A platter of smoked fish including salmon and trout. The flesh is delicate, oily, and aromatic due to smoking. Served fresh with lamb's lettuce for a light contrast.

Thin slices of goose breast that have been smoked. The meat is red, tender, and has a sweet, intense flavor, similar to prosciutto crudo but more distinctive. Served on a bed of fresh salad.

An assortment of traditional cold cuts from the Austrian region of Styria. Includes various types of sausages and cured meats with rustic flavors. Ideal as a hearty snack accompanied by bread.

A rich and varied platter combining local cold cuts, cheeses, pâté, and warm croutons with lard that melts in your mouth. It offers a complete Tyrolean flavor experience, from savory to creamy. Excellent for sharing.

A platter with various types of local cheeses, ranging from sweet to spicy and aged. Served with artisanal jams to create a pleasant sweet-and-salty contrast.

The classic knot-shaped German bread with a brown, shiny crust sprinkled with coarse salt. The inside is soft and chewy. Perfect to eat on its own or to accompany cold cuts and beer.

A selection of fresh bread, likely including dark or rye varieties typical of the region. An essential accompaniment to meals.

A dense and velvety soup made from champignons and porcini mushrooms. Rich in umami flavor and forest aromas, often enriched with cream. Enjoyed warm with a spoon.

A hearty red soup based on beef, paprika, and potatoes. It has a spicy and slightly hot flavor. It is a warming main course, typical of Central European tradition.

Classic onion soup slowly caramelized in broth. Served with a bread crouton gratinated with melted Gruyère cheese on top. Sweet, savory, and stringy.

A soup prepared with fresh ingredients available in the current season. It can range from vegetable veloutés to minestrone. Ask staff for daily details.

Large dumplings made from stale bread, milk, and eggs, enriched with speck pieces. Served in a hot meat broth. They have a soft, spongy texture that absorbs the flavorful broth.

Small, irregularly shaped gnocchi made with green spinach dough. Dressed with melted Bergader cheese, creating a creamy sauce. A rich and satisfying vegetarian dish.

The Tyrolean version of macaroni and cheese: flour dumplings sautéed with abundant melted Emmental. Enriched with smoked bacon for a crispy and flavorful touch. Very nutritious and stringy.

Short pasta with a flavorful sauce made from crispy speck. A first course that combines Italian pasta tradition with mountain flavors.

Half-moon shaped filled pasta, typical of Carinthia. The filling is fresh and aromatic thanks to goat ricotta and mint. The melted butter and breadcrumb dressing adds sweetness and crispness.

A pot of melted Emmental cheese kept warm at the table. Eaten by dipping bread cubes into the cheese with long forks. A convivial, rich, and very filling dish.

A large mixed platter of typical meats: ribs, various sausages, spiced meatballs, and meatloaf. Served with classic sides like sauerkraut and potatoes. Ideal for tasting different specialties at once.

A lighter version of fondue where raw beef slices are cooked by diners in boiling broth in the center of the table. Accompanied by various mayonnaise-based sauces.

The classic meat fondue where beef cubes are fried in boiling oil directly at the table. The meat becomes crispy on the outside and tender on the inside. To be dipped in flavorful sauces.

A table grill experience with a mixed selection of raw meats to be cooked on a hot plate. Served with French fries and sauces. Fun and interactive.

Potatoes cut and pan-fried until golden, flavored with sweet onion and crispy speck cubes. A rustic and very flavorful side dish.

Classic French fries but made with fresh, hand-peeled potatoes, not frozen. Crispy and golden, ideal with meat.

Cold potato salad dressed in German style, often with vinegar or broth, fresh cucumbers, and chives. Fresh and tangy.

Fermented cabbage with a tangy and decisive flavor. A typical accompaniment for sausages and pork, it helps to cut through richness.

Rice cooked by absorption, fluffy and light. A neutral side dish suitable for accompanying dishes with a lot of sauce, like goulash.

Mix of fresh seasonal raw vegetables, such as lettuce, tomatoes, and carrots. Light and refreshing.

An entire pork shank steamed until very tender. The meat is juicy and falls easily off the bone. Served with apple horseradish and typical side dishes.

Small, spiced, skinless, grilled minced meat sausages. Typical of the Balkans. Served with Ajvar, a flavorful pepper and eggplant sauce.

The famous Viennese cutlet: a thin beaten slice of meat, breaded and fried in butter or oil until golden. Crispy outside and tender inside.

A mixed platter for sausage lovers: includes various types such as Weisswurst (white, boiled) and Frankfurter (smoked). Served with French fries.

Pork ribs marinated with spices and then grilled. The meat is flavorful and juicy, can also be eaten with hands. Accompanied by potatoes and sauerkraut.

A rich and dense beef stew, where the meat is slow-cooked with plenty of onion and sweet paprika. The sauce is dark and fragrant. Very tender dish.

Strips of beef sautéed in a creamy sauce made with cream, paprika, and vegetables. A soft and enveloping international dish, served over white rice.

Smoked pork fillet gently steamed with dark beer, which imparts a malty aroma. Served with slightly sweet red sauerkraut.

A prized cut of beef, very tender and lean. It can be simply grilled to enhance its natural flavor, or served with a creamy and spicy green pepper sauce.

Roast chicken with a complex preparation: smoked, grilled, and served with a wheat beer sauce. The blueberry speck adds a unique sweet and fruity note.

Vegetarian dish with mixed grilled vegetables. The star is Tomino, a small bloomy-rind cheese that is heated until the inside becomes molten.

A unique dish that combines the strong flavors of Tyrol: smoked pork, sausages, and meatloaf. Served with traditional potato and sauerkraut sides.

The famous Austrian chocolate cake, filled with a layer of apricot jam and covered with dark chocolate icing. Served with unsweetened whipped cream.

Thin pastry rolls filled with cinnamon-spiced apples, raisins, and pine nuts. Served warm with a vanilla sauce. A comforting and aromatic dessert.

A fresh and light yogurt-based dessert, similar to a mousse or cold cheesecake. Garnished with tart berries that balance the sweetness.

A variation of the Linzer Torte, here presented as a warm tart with a hazelnut and spice crust. Accompanied by sweet pears and zabaglione cream.

The "Emperor's Frittata": a thick and fluffy crepe, broken up during cooking and caramelized with sugar. Served warm with redcurrant or plum jam.

A dessert that plays on thermal contrast: cold vanilla ice cream drowned in a warm raspberry sauce. Simple yet delicious.

A sweet dessert wine made from grapes left to ripen on the vine longer than usual. It has a concentrated, honeyed, and complex flavor.

The classic short, intense, and aromatic Italian coffee, served in a small cup.

Espresso diluted with hot water, served in a large cup. Less intense than espresso but longer to sip.

Espresso with hot milk and frothed milk foam. The quintessential Italian breakfast drink.

Black coffee served in a glass or cup, topped with a generous amount of whipped cream and sometimes cocoa.

A rich coffee variation, enhanced with whipped cream and chocolate shavings for a decadent break.

A special coffee drink flavored with Strega liqueur (herbal and sweet), vanilla, and cream. Warm and intoxicating.

Mulled wine spiced with cinnamon, cloves, sugar, and citrus peel. A traditional warming winter drink.

Austrian herbal amaro, made with alpine herbs. Smooth and digestive taste.

Very bitter and concentrated German herbal digestif, usually served in single-dose bottles.

Dark and dense Hungarian amaro, with a strong and spicy flavor. Excellent digestive.

German herbal liqueur (56 types). Complex flavor, sweet-bitter, spicy, and balsamic.

Sweet and fruity liqueur made from infused blueberries. Dark purple in color and intense forest flavor.

Pale lager or Export style beer, golden in color. Balanced malty flavor with light hops. Fresh and drinkable.

Amber lager in Marzen style. It has a fuller body and notes of toasted malt, caramel, and bread. Slightly more alcoholic.

Naturally cloudy wheat beer (Weissbier). Typical aromas of banana and cloves, smooth and fruity taste. Very refreshing.

Dark and strong bottom-fermented beer. Intense flavor of roasted malt, chocolate, and dried fruit. Full-bodied and alcoholic.

Refreshing mix of light beer and lemonade. Low alcohol content, thirst-quenching, and slightly sweet.

Alcohol-free beer, retains the taste of malt and hops but is suitable for those who do not consume alcohol.

Gluten-free beer, suitable for celiacs.

A glass of selected wine for tasting. Ask staff for available types.

House wine, red or white, served in a carafe of various sizes. Simple and genuine table wine.

A very popular aperitif cocktail in South Tyrol. Fresh, floral, and slightly sweet thanks to elderflower syrup, balanced by prosecco and mint.

Micro-filtered water served in a carafe, still or sparkling.

Bottled mineral water, known for its light natural effervescence.

Bottled mineral water in small format.

Natural mineral water in a large bottle.

Classic carbonated soft drinks in bottles or cans.

Clear or cloudy apple juice, a very popular drink in Tyrol. Sweet and fruity.

Thirst-quenching drink made of apple juice and sparkling water. Less sweet than pure juice, very refreshing.

Sparkling non-alcoholic drink flavored with elderflower syrup. Sweet and floral.