The pleasure of Alpine Wellness cuisine

A culinary journey full of surprises in Alta Badia

The old traditional way of cooking is respected combining it with the progress of modern cuisine, as is the cuisine of the Garden in Colfosco. Even starting from breakfast, you will taste the flavours of our cuisine and in the evenings you will enjoy from the buffet, salad, appetisers and cheeses along with a choice of 3 courses from the menu.

In choosing the processes and techniques of preparation, we always try to vary from tradition by adhering to guidelines of nutritional research. The targeted use of local and regional products is of prime importance and is the foundation of our cuisine.

We offer our guests an Alpine-Wellness half board treatment: modern, contemporary and attractive that meets the following characteristics:

  • the well-being of people
  • the principles of modern nutritional research
  • using local Alpine products
  • aromas, flavours and Alpine herbs
  • contemporary preparation techniques

We must not forget the great Ladin dishes, national and international that are constantly being reinterpreted in a modern key and we are happy to offer the option of gluten-free and vegetarian dishes. Finally, wines from major South Tyrolean labels, but not only, will enrich your dining experience in our dining room or in the lounge overlooking the Dolomites.

Discover one of our menus

Hay soup

Bring to a boil the meat broth and steep the hay, remove from heat, cover with cling film and leave it to rest for 15 minutes. Filter, strain and set aside. Cut the onion into julienne strips and leave it to simmer in olive oil with the pork rind, garlic and herbs. Cut the leek finely and add to onion. Peel and thinly slice the potatoes, add them to the onion and leave to flavour, remove herbs, pork rind and garlic. Pour in white wine, let it evaporate and cover it with the hay infusion. Leave it to cook until the potatoes are very tender, add salt and pepper and blend all the ingredients until you get a creamy texture, pass it through a strainer and serve hot.

Ingredients for 4 people

1l of meat broth not too salty
100g of dry hay newly-cut
1 white onion
1 piece of pork rind of speck
1 clove of garlic
1 sprig of rosemary
2 sage leaves
1 small leek
2 large potatoes
½ glass of dry white wine


Fried dumplings with vanilla baked apples

Mix butter, sugar and vanilla sugar with a whisk until you get a creamy texture. Add garlic, baking powder, lemon peel and mix. Add flour and cream and stir thoroughly. Leave it for 20 minutes. Roll out the dough, cut into small pieces and shape them. Place in the fridge for added consistency. Dip them into the oil (about 170 degrees) just before serving and allow them to turn golden brown.

Baked apples

Cut out small balls from the apple leaving the skin. Heat a saucepan, sprinkle with sugar and allow it to lightly caramelise. Pour in white wine, add apples and leave to steam for 3-4 minutes.

Ingredients for the dough

30g of butter
60g of sugar
1 egg
A pinch of baking powder
A pinch of grated lemon peel
1 teaspoon of vanilla essence
50ml of cream
190g flour

Ingredients for baked apples

2 apples
1 tablespoon of sugar
20ml white wine