Restaurant
Restaurant "al Pelmo"
A Taste of Italian Flavor
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OUR RESTAURANT

It is inspired by local tradition. The daily menu offers the flavors of traditional cuisine of Cadore and Belluno. Bacon and cheese, potatoes and pumpkins, cabbage, radicchio and many more ingredients result of the work of our land, are the basic ingredients for the processing of the dishes.

Only fresh ingredients, many at 0 km, to prepare dishes cooked at the time to ensure the flavors of the mountain restaurant, simple, healthy and tasty.

Chickpea or lentil soups, dumplings, in casunziei, polenta in swill, roe deer with polenta, the famous caps Vinigo, porcini mushrooms, local cheeses. And yet speck from Cadore and traditional desserts: apple strudel, the peta sorghum.
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Special Lunches and dinners

  • Dinner & Wellness is the new and original proposal of our hotel. Dinner will be organized in the Wellness Center behind closed doors, even for a few people;
  • during the summer, our sun terrace is also suitable for business lunches and dinners;
  • during the summer, our hotel organizes lunches in picnic style to be consumed in a special area equipped with tables and chairs, with cooks and waiters in tow, in the nature of our fresh woods. Post a short distance away, the area can be reached on foot. For those who prefer the convenience, the hotel provides a service with their own means of transportation to the place where is held the picnic and its return trip; participation is open to everyone and is free.
We always pay attention to satisfy the special needs of those with food intolerances or of those who must observe special diets, offering, among others, diet menus, for vegetarians, sports or celiac.
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FACILITIES

  • Meals for groups:
    We guarantee choice of menu and price and speed of service;
  • Catering and culture:
    lunch or dinner with 4 courses (first 1 + 1 + 1 second side dish + 1 dessert) and our restaurant offers you a ticket to the first museum of Pieve di Cadore;
  • Lunch and dinner with your dog
    in the secluded room;
  • Free Wi-Fi
    in the dining rooms;
  • Free Guide
    lunches or dinners for groups with at least 40 people. We offer a guided tour the historic center of Pieve di Cadore, with a chance to visit a museum of your choice (museum eyewear, home of Tiziano Vecellio, the Palace of the Magnificent Community of Cadore; entrance fees to museums are not included); alternatively, a companion can accompany the group in a half-day trip to visit the territory;
  • Dinner & Wellness
    An exclusive dinner in the relaxing in the Wellness Center. The entrance to the spa is offered free of charge to groups of 10 or more participants.
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SOME OF OUR DISHES

Potato dumplings

An ingredient and a traditional dish Cadore. Potato dumplings are the first course that is just part of our tradition since potatoes were imported to Europe after the discovery of America. Their complex flavor but "neutral" can be combined with many different sauces or side dishes. Our famous dumplings with sauce deer.

Pumpkin gnocchi

Ingredients for 4 persons: 800 grams pumpkin, 200 grams flour, 2 eggs, half glass of milk, grated cheese, nutmeg, clove of garlic, salt, butter. Lift up the peel of the pumpkin, clean it by filaments inside, cut it into chunks...

Casunziei all’ampezzana

A first course of all respect, are crescent-shaped ravioli, stuffed with a paste made of beetroot, seasoned with melted butter, poppy seeds and smoked ricotta. A traditional dish of Cortina, it has spread throughout the Cadore.

Barley soup

Barley soup is a typical and ancient dish of the Dolomites, made with pearl barley and vegetables cut into small cubes, which you can add bacon, which gives this first course a very special flavor of meat, making it very this hearty soup.

Lentil soup

Almost everyone knows the biblical story of Esau, who sold his birthright in exchange for a mess of pottage, but no one knows exactly how he made that delicious dish. Serve as lentil soup flavored with cumin and lemon off the heat, scent lentil soup with a few drops of lemon juice, season with the remaining oil raw and freshly ground pepper and serve it hot. The rest of the recipe is a secret. Come and taste it!

Dumplings in broth

The dumplings, or dumplings, is a plate of Tyrolean origin speakers to Cortina and around the Cadore. This tasty dish is definitely one of the best known and appreciated in our cuisine of the Dolomites. Dumplings are very rich in calories and nutritious dish best suited to the autumn and winter, but also during the summer: just do not go overboard and eat just one!

Dumplings with ricotta and spinach

It is soft dumplings made only with spinach, ricotta cheese, flour and eggs, taste really good and gentle.
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Polenta dumplings

It is an original recipe and tasty dishes to enjoy one of the most beloved tradition of Cadore. The preparation involves the traditional cooking of the polenta that, once cooled, is cut diced and served with melted butter and grated cheese, thus becoming a tasty first course. But it can be brought to the table as an appetizer or as a side dish to accompany meat dishes.

Deer stew with polenta and mushrooms

The venison stew is a typical dish that goes very well with polenta and mushrooms. The jugged is obtained by soaking the meat in wine, spices and vegetables for at least 12 hours. We accompany the venison with polenta that is made with a mixture of cornmeal and buckwheat, and porcini mushrooms Val Comelico.

SPECK UNTERBERGER, SPECK OF THE CADORE

It is a product made from the thigh bone, trimmed, dry salted, lightly smoked and left to dry and mature for 16 weeks. Speck Unterberger is a high quality salami, typical of the Belluno Dolomites. It Is purchased directly from the manufacturer in the farm shop of Perarolo di Cadore.

polenta cornmeal and buckwheat

For the lovers of the venison, they cannot miss a jugged venison cooked according the oldest tradition, intense flavor and aroma which can be enjoyed accompanied by soft polenta cornmeal and buckwheat.

GRILLED CHEESE

The GRILLED CHEESE is great for vegetarians or those who simply do not like meat. Discover the taste of a slice of grilled cheese, maybe accompanied by a side dish of grilled vegetables or polenta.

BAKED trout

The rivers and lakes of Cadore are characterized by the purity of the water. An ideal habitat for trout, a freshwater fish that has a very low sodium and a very delicate flavor that is perfectly suited to recipes based on sauces and herbs to enhance the taste.

THE "Vinigo Cabbage"

THE "Vinigo Cabbage" can be eaten raw (in salads) or stew ("capùze scautrìde") is also used for the production of sauerkraut ("the capùze Garbe"). It Is a niche production, a tradition of Vinigo di Cadore in the municipality of Vodo di Cadore. Capuccio to recognize the great quality food, even therapeutic.

Porcini MUSHROOMS

The porcini mushrooms are found in abundance in the forests of Cadore and Comelico. They are excellent, always matched to the venison with polenta, sausages and the venison but also as a dressing for a risotto or even to a good plate of noodles.

SOME SWEET TRADITION

Apple strudel

The apple strudel is a cake that gives joy to the palate, its ingredients together in the filling they convey a rich flavor, fragrant and refined. This sweet, typical the valleys of Belluno, gives great emotions after each meal or as rich snack.

PETA DE SORGO COL "CIARIE"

This cake is made using raw materials of the mountain and healthy ingredients and economic: the polenta flour, grappa and in fact, the caries. better known by the name of cumin field. When you eat it you will have a pleasant surprise.

How to prepare Dumplings with ricotta and spinach

Step 1

After cleaning and repeatedly washed under running water, schoolchildren and transfer them in a saucepan, then add a pinch of salt and cook covered for at least 4 minutes. cooling under running water, wring well and chop them.

Step 2

Now take a bowl and mix together ricotta Roman spinach, then add the eggs, 50 grams of flour, grated Parmesan cheese, a light grating of nutmeg and a pinch of salt. Then knead the ingredients well until mixture is smooth, then make forms of large balls more or less like a nut and modellale with the tines of a fork.
And tuffali immediately in plenty of salted water simmering. Meanwhile melt the butter in a small saucepan, combine the sage and cook until the leaves become crispy.

Step 3

Finally, the dumplings come to the surface, get them out into a plate and season them with butter aroma and a final sprinkling of grated Parmesan cheese.