Thus the menus at the Hotel Icaro and in its restaurant combine the best-known South Tyrolean dishes, from spinach noodles and dumplings to fine pappardelle and highly flavoured game.
Semi, the head chef, and her crew know the importance of using all-natural ingredients. And, because nature offers so much, she is always willing to try something new. “At the moment I am inspired by a wild herb soup with chanterelle mushrooms. I like the taste, and if I like the taste, it’s always a hit with me,” she laughs, brightly. “Cooking begins with selecting the right ingredients. You can taste quality. And also the love with which something is prepared.” Dandelion, nettle, wild thyme, sorrel, lady’s mantle and clover all find their way straight from the meadow and onto the plate.