"...at this cute restaurant. The cuisine here, while firmly in the Italian tradition and making good use of Italian products, is modern, adventurous and free-spirited. The information on the menu suggests he chef who creates and prepares all the lovely dishes is different from the chef advertised on the website, who is more of a patron nowadays. The primi were both superb: rabbit plin (pasta parcels with a Juniper sauce, a Teroldego (local wine) reduction and the cooking jus; and the chestnut gnocchi with artichokes, lemon and smoked trout, a very interesting combination. For mains, an elegant and ethereal steamed cod with smoked almonds and vegetables, and a stratospheric guinea fowls, both breast a a thigh, coming with a mushroom parfait and chestnuts in various forms. I liked a lot the idea and some components of one dessert, a canederlo (dumpling) with fig and truffles, but the accompanying sharon fruit coulis lacked intensity, really the only tiny negative point of the whole meal. On the other hand, an almond and saffron dacquoise featured very complementary lemon cream and olive oil ice-cream, and was wonderful. Service is efficient, informative and professional. The room with ample windows offers great views of the Adige valley and the surrounding mountains. Prices are a bargain for this quality."
