Informo | The most elaborated petits fours -- served on an antler at St. Hubertus.

The most elaborated petits fours -- served on an antler at St. Hubertus.


San Cassiano has become the foodie capital of the Dolomites in Italy, and the St Hubertus restaurant in the hotel Rosa Alpina is at the epicenter. Head chef Norbert Niederkofler's stated mission for the two Michelin-starred venue is to "add a touch of elegance to the local cuisine." He does it with dishes such as young veal carpaccio, root vegetables, birch fondue and Swiss chard. "I have eaten in some really great restaurants in the Alps over the years but the St. Hubertus is the best that I know of in Italy," says Simon Hoskyns, partner of ski travel experts Alpine Answers. The Alta Badia ski area -- part of the famous Sella Ronda circuit -- is pushing itself as a culinary destination with the Gourmet Ski Safari, a lap of the mountain stopping at various chalets for high-end treats cooked by internationally renowned chefs. Where else? Nearby La Siriola and La Stua de Michil in Corvara both have one Michelin star, while the blue-shuttered Refuge Emilio Comici above Val Gardena on the opposite side of the Sella Ronda is a celebrated mountain-top rendezvous.

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69 | 2017-11-14 | Travel | Thailand

Write by piranann

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