Mountains can dazzle your eyes, with the same power as the sun in August, because of their beauty and the wonderful cuisine and ingredients they offer. Dazzled and happily adopted by the Alta Badia, chef Matteo Metullio was just twenty-eight when he decided to lavish his culinary proposals on all those who choose the La Siriola restaurant inside the Hotel Ciasa Salares, run over many generations by the Wieser family. “No to zero kilometres, yes to true kilometres”: this is how one can summarize his philosophy, in the name of excellence that has no geographical limits but only quality limits. The typical recipes in Metullio’s repertoire include Terrina of cauliflower and green apple, venison carpaccio, quail eggs, crispy pücia; Risotto with green curry, sweet garlic, parsley, snails and Lamb, magret, goat’s milk, camomile, morels and chards. The menus are significantly divided into: Stone pine, which with its strong roots symbolises the journey through Ladin territory; Fir, with its decisive, pungent air; Larch, for its seasonal recipes, between land and sea; Birch, whose leaves float in spring on the rivers, dedicated to fish.
Hotel Ciasa Salares
Via Pre de Vì, 31 – 39036 San Cassiano in Badia (BZ)
Tel. +39 0471 849445
Holidays From Easter to 20 June and from 20 September to 6 December
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