Attached to a renowned dairy with a vegetable garden out front, the ambition of this beautiful restaurant is to reinterpret traditional mountain cuisine in a contemporary way. Riccardo’s dishes range from speck tartare to corn pasta with venison ragú or mugo pine and wild herbs. They are as beautiful as they are tasty, and are accompanied by a list of biodynamic wines.
In summer, they host après-ski parties with DJ sets and picnics under the stars.