A good day starts with a good breakfast: traditional breads, a spread of cheeses and cold meats laid out in the dining room, wild salmon with a glass of bubbly, homemade jams… not to mention the vast array of cakes and bakes, fresh cold-pressed and centrifugal juices and eggs served just the way you want them.
All of our products are “healthy,” but we wanted to create an extra-special corner for organic-dietetic products (low-calorie, low in fat, yeast-free, gluten-free etc.)
Our new selection includes unpasteurised mountain honey, flower nectar and plants which live in healthy environmental locations.
The EVENING MEAL for guests at the hotel begins with a seasonal salad buffet from our own garden, vegetables and hors d’ouevres.
The four-course menu, each course with a choice of three dishes, always features beef and fish dishes, at least one vegetarian option, and a traditional Alpine dish.
The ingredients we use are of the very best of quality, prepared with classic culinary techniques and a touch of tradition.
Grandma Hilda will help you out in your choice of cheeses, served with chutneys and honeys.
At the dessert buffet you could practically lose yourself in the kaleidoscope of colours, consistencies and shapes of our cakes and bakes, all of which we make on the premises, fresh every day
Allergies and intolerances? No problem whatsoever: On prior request, our kitchen team will be happy to accommodate special dietary requests and prepare baby food.
Open every day
Breakfast from 07:30 to 10:30
Dinner from 19:30 to 21:30
Strengths
Nicola Zanetti was born in Treviso on 4 May 1972.
“Since I was a little boy I used to spend my afternoons in the kitchen with my mum. I was up to my elbows making pasta – tells Nicola – and mamma kindled my passion for cooking and good food”.
At the age of 13 he decides to become a chef and enrolls at the Professional Hotel & Catering Institute at Castelfranco Veneto in the province of Treviso. Soon after graduating in 1989 he starts working at the “Relais El Toulá” restaurant in Ponzano Veneto (also near Treviso) where he stays for over ten years, honing his skills and developing professionally.
This episode is interrupted on just a few occasions while he expresses his creativity as a private chef for various families of note.
In 2011 comes his big breakthrough, when his enthusiasm for the mountains leads him to Val Badia and a decisive meeting with the Wieser family.
With both sides sharing the same philosophy, based on the use of top-quality basic ingredients to create great dishes with no unnecessary manipulation, there begins a culinary adventure that continues to this day with the multi-faceted gastronomic offering of the Hotel Ciasa Salares, featuring Infiní Terrace, Sorí Restaurant and Bona Lüna Dine Bar.
