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The Taste of Nature

The Taste of Nature is the inspiration for everything we do, thanks to the authentic spirit of this extraordinary land.
Let Nature be your guide, as you experience what makes these mountains so unique.

Our natural surroundings are a feast for the eyes, but we want our guests to get to know the Giau Pass through its fragrances and flavours too, enjoying this unique experience and making memories they will treasure forever.

When the time is right, we pick the wild herbs and edible Alpine flowers which grow in the high-altitude meadows of the Giau Pass.

We prep, store and add them to our dishes using a mixture of traditional and innovative techniques.
For many years now, chef Luigi Dariz has studied the wild herbs that grow near the restaurant with great passion and dedication. This expertise and knowledge of the plants and their properties is the creative inspiration for the innovative new flavours of his menus.

We use many herbs in our dishes, including Chenopodium bonus henricus (Good-King-Henry), Allium schoenoprasum (chives), Allium victorialis (wild garlic), Nasturtium officinale (watercress), Alchemilla vulgaris (Lady’s mantle), Urtica dioica (thistle), Silene vulgaris (bladder campion), mountain pine, Swiss pine, fir, Juniperus communis (juniper), Cetraria islandica (Iceland moss) and Gentiana lutea (great yellow gentian).

Then there is Peucedanum ostruthium (masterwort), Rumex acetosa (sorrel), Thymus serpyllum (thyme), Lotus corniculatus (bird’s-foot trefoil), Trifolium pratense (red clover), Myosotis (forget-me-not), Epilobium angustifolium (rosebay willowherb), Leucanthemum vulgare (daisy), Calendula officinalis (common marigold), Taraxacum officinale (dandelion), Lactuca alpina (alpine sow-thistle), Achillea Millefolium (yallow), Achillea Moschata (simple leaved milfoil), Veronica Persica (birdeye speedwell) and Salvia Pratensis (meadow sage). These are just some of the herbs we can find in the Giau Pass.
Our love for our natural surroundings, and in particular for the Giau area and the Dolomites as a whole, is the key ingredient in all our dishes.

Check out our upcoming events

Courses on wild herbs in the Giau Pass 2024 / The Taste of Nature

Summer opening