Local cheese tasting with chestnut honey and spiced apple compote

Buckwheat cheese fritters “Sciatt”, chicory and wild blueberries

Selection of artisanal cured meats and salami

Cured beef “Bresaola” with fresh cheese from Livigno

Corn and buckwheat tacos, slow-cooked Alpine beef, pine mayo and mixed greens

Marinated trout sashimi, smørrebrød, goat cheese cream and hay

Juniper venison tataki with alpine fresh herb and garlic condiment