It was 1970 when Aurelio Dariz turned his dream into a reality: to open a restaurant where he would be the king of the kitchen. Today the restaurant, awarded 2 Gambero Rosso Forks, is run by his son Luigi, who has learned all the secrets of the trade from his father.
Its professionalism has received awards by prestigious guides such as Gambero Rosso, Michelin, Veronelli, Gola in Tasca and Class. Luigi loves to revisit typical recipes of South Tyrol and Veneto.
An expert sommelier, he keeps over 400 labels in the cellar.
And to finish off with a flourish, the desserts include cinnamon mousse with warm wine pears and crisp Bavarian passion fruit.
It was 1970 when Aurelio Dariz turned his dream into a reality: to open a restaurant where he would be the king of the kitchen. Today the restaurant, awarded 2 Gambero Rosso Forks, is run by his son Luigi, who has learned all the secrets of the trade from his father.
Its professionalism has received awards by prestigious guides such as Gambero Rosso, Michelin, Veronelli, Gola in Tasca and Class. Luigi loves to revisit typical recipes of South Tyrol and Veneto.
An expert sommelier, he keeps over 400 labels in the cellar.
And to finish off with a flourish, the desserts include cinnamon mousse with warm wine pears and crisp Bavarian passion fruit.
It was 1970 when Aurelio Dariz turned his dream into a reality: to open a restaurant where he would be the king of the kitchen. Today the restaurant, awarded 2 Gambero Rosso Forks, is run by his son Luigi, who has learned all the secrets of the trade from his father.
Its professionalism has received awards by prestigious guides such as Gambero Rosso, Michelin, Veronelli, Gola in Tasca and Class. Luigi loves to revisit typical recipes of South Tyrol and Veneto.
An expert sommelier, he keeps over 400 labels in the cellar.
And to finish off with a flourish, the desserts include cinnamon mousse with warm wine pears and crisp Bavarian passion fruit.
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