Tyrol

The restaurant ...
Ristorante Tyrol is as authentic flavour centre. It is the ideal place in which to rediscover traditional dishes reinterpreted in a modern key. This is a real passion that the restaurant's chef and owner, Michelangelo Croce, has decided to give a free reign to, creating new dishes and perfecting others that are already well-known and much beloved among his clients. The presence of a wide array of quality traditional products, with Ladin food and wine, as well as a rich selection of wines - the restaurant has approximately one hundred fifty labels on its list - all ensure that Michelangelo can offer his guests that little extra touch that makes it special.
The restaurateur...
As Michelangelo Croce underlines, "we have decided to choose quality and tradition, especially in terms of our raw materials." This is not hard to believe since they personally rear all the porks they use to make their speck, salamis and cold cuts. They also buy the best cheeses available and mature them using their own, specific methods, with hay flavoured with aromatic herbs and flowers. Furthermore, the restaurant also produces its own jams as well as several different types of bread. Ristorante Tyrol is a veritable laboratory, where the chef has not only put to use the ingredients that his grandmother Angelica - a refined cook - used to employ, but her recipes as well, after personally reinterpreting and renewing them.