Sub-zero stars: fabulous dinners at high altitude

In our mountain hut at a high altitude in Passo Paradiso even the cuisine is high, 2,585 m above sea level to be exact.
Every Saturday after the concert at 18:00 in a cosy room with a warm atmosphere with a view of the glacier you can sample some of the local specialities that are a combination of Trentino and Lombardy culinary traditions.

Buy the dinners

Sub-zero stars

Three of these dinners will be even more special, our gourmet dinners: some famous chefs will delight your palate.

  • 18 January 2020

Romeo Landi, chef from Ristorante Beccaccino (Sorico, Lake Como)
Michele Zanella, chef from Ristorante Alla Vecchia Macina in Pellizzano (TN)

book by 16/01

Menu
Appetisers
White parmigiana with a smoked burrata nduja flavoured pake on a tomato tartare with a basil reduction
Tartare of venison sirloin with a hint of a sweet and sour Tropea onion, caramelised rum pear and   a puffed corn waffle

First Course
Square spaghetti with a river trout ragù winter pesto, crispy citrus bread and misultin

Second Course
Pork fillet covered with local bacon and chopped toasted and sautéed pistachios and hazelnuts, on a reduction of pears with grappa and thyme

Desert
Chocolate mousse and deconstructed Strudel

 

  • 28 February 2020

Bernard Fournier (*Michelin), chef from Ristorante Da Candida (Campione d’Italia)

book by 26/02

Menu

Appetisers
Scallop, avocado and caviar

Creamed trout with herbs

Terrine of duck foie gras torchon with green Szechuan pepper and apple and pepper preserve served with toasted brioche bread

First Course
Creamy carnaroli rice with artichokes, Tuma persa cheese and liquorice

Second Course
Coffee-braised shoulder of lamb, chickpeas in extra virgin olive and cabbage stewed with hazelnuts

Desert
Golden apple Tarte tatin with soft cinnamon cream

 

  • 21 March 2020

Michele Zanella, chef from Ristorante Alla Vecchia Macina in Pellizzano (TN)
Marco Bezzi, chef from Ristorante San Marco in Ponte di Legno (BS)

book by 19/03

Menu 

Appetisers
Crispy legume flour Paccheri pasta, tartare of salted meat with thyme flavoured ricotta and wild asparagus gel
Tuna style rabbit salad with sour vegetables

First Course
Gnocc de la cua DE.co Ponte di Legno (Gnocchi with mountain herbs and Silter cheese)

Second Course
Sliced duck breast with a reduction of Teroldego Rotaliano, mashed potato pie and wild spinach

Desert
Tiramisù with a crispy spondaga (a kind of baked sweet loaf ) from Valcamonica flavoured with genepì herbal liqueur
Deconstructed strudel with vanilla sauce and cold cream of cinnamon

 

All dinners are priced at €70,00 per person including drinks

The wine is Ferrari from the Cantine Ferrari Trento DOC

For more information write to icemusic@pontedilegnotonale.com

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