Wooden interiors in the stubes and refined combinations in the dish.
The French roast beef cut with Sichuan pepper and the tagliolini with pink shrimp tartare. But also the traditional deer stew, the faded risotto with Trento Doc or a pizza cooked in a wood-fired oven.
After years as a pastry chef in Paganella's restaurants and shelters, I decided to start my own restaurant business.
However, I advise you not to miss the desserts.
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