'No moment of pleasure is transient, as the impression it leaves behind is lasting.' (Johann Wolfgang von Goethe)
The DolceVita Hotel ALPIANA RESORT's cuisine is governed by what the seasons and the surrounding countryside have to offer. The best recipes of the Meraner Land holiday region undergo constant new interpretations, combinations and are served with pride. However, there is still room for rustic dishes, and Schlutzkrapfen and steaming dumplings sit neatly on the menu beside new and creative interpretations. The guiding principle is that, as well as being fine cuisine, everything is home-made and good honest food.
A colourful buffet layers typical dishes with the more unusual, the simple with the creative, and refreshing healthy fare sits alongside coquettishly tempting bites. Lovingly decorated and expertly managed, the dishes served here spring from the passion that South Tyroleans entertain for food – and from the culinary juxtaposition of two cultures.
“It's all about taking attention to detail to extremes. Wanting to perfect tastes. Creating the best combinations.” according to the head cook Arnold Nussbaumer. He and his 8-strong team hold the opinion that “Truly good cooking successfully covers all areas.” This is clear from the generous breakfast and colourful cake and dessert buffet. These tempting treats from the in-house patisserie are virtually impossible to resist.
“Cooking is an art and requires constant striving for perfection in taste. This is the only way that eating may become an 'experience'”. Yet cooking also brings responsibility with it. At the DolceVita Hotel ALPIANA RESORT 'the green mentality' pervades in the kitchen: products are mostly bought from local suppliers and increasingly stem from fair trade. Not forgetting that the seasons determine what's on the menu!