The Caminetto restaurant redefines mountain haute cuisine in the heart of the Alpe Cimbra, under the guidance of chef Flavio Bertoldi (73), with a project deeply rooted in the territory and its seasons. In the kitchen, a young and close-knit brigade blends Alpine tradition with contemporary influences, giving life to dishes that tell the story of woods, pastures and huts, without ever losing authenticity.
The gastronomic proposal is born from the meeting between historical recipes of the Trentino mountains and modern techniques: slow cooking, fermentation, stews and recovery dishes are reinterpreted with sensitivity and precision. The pastry shop, curated by Flavio himself and Fabio, is inspired by the scents of the undergrowth, wild herbs and seasonal fruits, closing the path with elegant and never discounted desserts.
Located inside the Hotel Caminetto Mountain Resort in Lavarone, the restaurant is strongly committed to protecting the environment and uses only zero-kilometre products. The raw materials come from small local producers, huts and farmers of the plateau, as well as from spontaneous harvests in the surroundings. A courageous choice, which requires flexibility and creativity, but which guarantees an authentic link with the mountain.
The intimate and well-kept room houses a few tables, set with natural fabrics and handcrafted ceramics. The open kitchen strengthens the dialogue between guests and chefs, while the cellar offers a selection of Trentino, alpine and natural labels, accompanied by attentive and personalised service.
The experience at Caminetto Restaurant often begins outside, in the silence of the woods or with an open gaze on the peaks, when the light of sunset colors the mountain and time seems to slow down. A place where haute cuisine becomes a story, memory and vision, in the sign of a tradition that continues to evolve
