Chef Annelies Tscholl
We appear in the following gourmet guides:
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"Cooking is not only a profession, but a passion! My recipe? All you need is goodwill and a bit of imagination. And the rest will simply follow." These guidelines describe what our kitchen chef - Leo Peintner – means when talking about the art of cooking. Although, as he admits, "a chef will never reveal all his secrets", his cooking philosophy is perfectly reflected by guaranteeing best food at the Aqua Bad Cortina:
- Menus based on high quality products – fresh, genuine and seasonal;
- Take advantage of the excellent local produce, grown on the fertile South Tyrolean soil;
- Start from first-rate raw material to create great local and characteristic dishes, blended with Mediterranean influences;
- Delight guests with seafood freshly delivered to our valleys;
- Maximum care and hygiene while preparing and serving meals;
- The homemade pasta variations put the finishing touch to the inimitable style of the Italian cuisine, known throughout the world;
- Desserts are a true specialty in South Tyrol. Our region is a famous teacher when it comes to satisfy the most refined appetites;
- Tasty gluten-free dishes, for those who suffer from food intolerance;
- We offer regional wines. In the past few decades, South Tyrol has made great steps ahead in the art of wine, as international awards may testimony. Choose from sparkling wines to dessert wines - all exclusively produced in South Tyrol.
Enjoy our specialties and let your vacation transform into a memorable experience also for your palate!
Bun pró! (Ladin for: “Enjoy your meal!”).
The Alberti Family, Chef de cuisine Annelies Tscholl and the kitchen and restaurant staff
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