 |
||||||||||
|
|
|
 |
 |
|||||||||||||||||
|
 |
|||||||||||||||||
| The cuisine of the Rio Gere restaurant has always been in search of the best to let you enjoy ancient flavours enhanced by the best ingredients offered by the mountain cuisine. | ||||||||||||||||||
 |
Hors d'oeuvres are varied and appetizing and will satisfy any palate. The dough for the preparation of the first courses is hand made and traditionally rolled; we suggest the Timbale of wild nettles, the Large Ravioli stuffed with game and the Casunziei, a typical dish of ravioli stuffed with red beet-root in the cold season and with wild spinach in the summer. Furthermore, the Carrot gnocchi served with melted butter and smoked ricotta, a new exclusive creation. |
|||||||||||||||||
| Among the main courses we would like to mention just a few: the Beef fillet à r'Ampezana, the Grilled lamb chops and for those who love game dishes the Tagliata of venison with rosemary and juniper and the Venison fillet en croûte.
To complete your meal, you can’t miss our desserts, all of which are home made as the Yoghurt cream topped with wild-berry sauce, or the Almond flavoured "semifreddo" or the Crepes (thin pancakes) with cranberry sauce. |
 |
|||||||||||||||||
| And to digest? The restaurant offers a wide selection of grappe: the best quality ones together with several grappe made with herbs, roots, berries and wild fruit. |
||||||||||||||||||
