The Hermitage Stube

The restaurant of the Bio Hermitage Hotel presents itself as a characteristic and sophisticated place, set against the imposing backdrop of the Brenta Dolomites.

The restaurant, housed in a historic 1900s stube, transmits an intimate, warm and inviting atmosphere. In line with the setting are the culinary offers by chef Paolo Cappuccio. The dishes - prepared with a special attention to the flow of the seasons and the territory products - are happy combinations of tradition and creativity, flair and inventiveness. And so we see appearing on the table smoked deer with raspberry sauce, lobster canederli, roasted sea-bass with seared squids, cheeks of organically reared veal with traditional balsamic vinegar. Do not miss the tasting of carefully selected cheese. The meal's sweet ending, with desserts accompanied by the right wines, perfectly defines the place's hospitality. Lots of Trentino and national wines in the cellar, open to visits.



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