Trattoria Vecchia Sorni

Semplicemente fantastico! Da provare il capocollo di maialino da Stella Michelin

Alta qualità e piatti innovativi. Lorenzo (chef) stupisce sempre. Uno dei migliori ristoranti in regione da anni....

Cena con amici ormai “di rito” all vecchia sorni. Alcune portate decisamente interessanti (tipo i fiori di zucca) altre putroppo non all’altezza del conto. Speisekarte ansehen

bel posto, una veranda che si vede un bellissimo paesaggio. ambiente pulito, tavoli ben distanziati, servizio attento preciso, buon cibo. un primo, un secondo con contorno, acqua di vino e caffè su 40 /45 €.

A Sorni di Lavis si può godere di una spettacolare vista sulla Piana Rotaliana....e poi si può viaggiare con gusto in questa stupenda trattoria. Piatti trentini, raffinati e gustosi, con gestione giovane e professionale. Ottima scelta di vini del territorio, anche al bicchiere. Prezzi senza eccessi.

This restaurant is just wonderful. The setting is breath taking with expansive views over hill side vineyards on to the magnificent mountain range. Service by Alessandro first class, food was exceptional and the wine recommendations outstanding. A truly memorable experience that we will be sure to repeat. Speisekarte ansehen

Mi è piaciuto tutto, l'ambiente, il servizio, il pane e naturalmente l'offerta culinaria con ingredienti originali e ben azzeccati. Anche la quantità più che adeguata. Solo la pallina di gelato alla pera non mi ha soddisfatta, sapeva solo di freddo. Il menù di stagione con i relativi prezzi si trova sul loro sito.

This place was recommended to us by the owner of the place we were staying. It is located in a small hamlet on the mountain. We must say we were lucky as the restaurant was fully booked however the chef kindly agreed to give us a table. The choice on the menu is primarily of local food. Actually we just had a glimpse at the menu as the recommendations of our host were good enough to sway us towards his detailed explanation of the food that was being specially prepared for the night. The first course was a very tasty venison “fois gras” with pears and reductions. This was followed by the local mortandela (not to be confused with mortadella) sausage with polenta and mashed potatoes. My wife op...

...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... Speisekarte ansehen