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PRICE FOR AGREEMENT STRUCTURE
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232 €
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High Altitude Dinner

Paradice Music Menu
Sub-zero stars

Paradice Music Menu: delights for the palate and the mind

At 2585 meters at Restaurant Paradiso it is not only a matter of altitude, but even  of “high level cuisine”. A warm and welcoming dining area with spectacular views of the glacier awaits you.

DINNER AT HIGH ALTITUDE are a chance to enjoy local specialities that combine enogastronomic traditions of Trentino and Lombardy regions, with a modern twist.

One of these dinners will be even more special: it is a SUB ZERO STARS DINNER! The renowned Edoardo Fumagalli (Executive Chef Locanda Margon) will delight your palate. 

DINNER AT HIGH ALTITUDE MENU:

Starter

Millefeuille with Trentino-style veal, cow’s milk stracciatella, and mini filo-pastry vegetable strudel

First Courses

Purple potato gnocchi with mushroom sauce and smoked ricotta

Tagliatelle scented with bergamot and venison salmì in Teroldego wine

Main Course

Slow-cooked beef with marjoram and sautéed “sandy” potatoes

Dessert

Apple tart with vanilla ice cream and salted caramel

The dinner price is € 55,00 per person, water, wine and coffee included.

They are scheduled as follows:

- January, Saturday 24th (High Altitude Dinner)

Buy dinner

- February, Saturday 14th (High Altitude Dinner)

Buy dinner

- March, Saturday 7th (High Altitude Dinner)

Buy dinner

 

For the Sub Zero Stars dinner, see below. 

 

Sub-zero stars

Sub-zero stars

THE RENOWNED COUSINE CHEF EDOARDO FUMAGALLI

Saturday 21st, February 2026 the renowned chef Edoardo Fumagalli will delight your palate right after the Paradice Music concert at 6pm. Enjoy a complete afternoon on the glacier in a special setting. The menù is refined with selected plates and wines. 

Saturday 21st, February 2026 I Edoardo Fumagalli Executive Chef of the Locanda margon, selected by the Italian Guide MICHELIN with one star.

A gastronomic experience rooted in solid technical foundations and a deep understanding of raw ingredients, distinguished by creativity and modernity expressed through ‘simple complexity'.

Menù

Smoked cubes of salmon trout, a bouquet of aromatic baby greens, cardamom dressing, and puffed grains.

Risotto with Swiss pine buds, Trentino canestrato cheese, and citrus from Lake Garda.

Beef cappello del prete braised in Pinot Noir, wild mushroom cream, and sweet-and-sour shallots.

Soft passion fruit cream with a white-chocolate center and crisp raspberry pearls.

***

 

 WINES ENDRIZZI 

Wines by Cantina Endrizzi - a family of wine makers in Trentino since 1885.

 

ELODEA MUSIC 

Music and notes with Elodea, duo voice and piano.

 

The sub-zero stars dinner costs € 110,00 per person.

 

Buy the Sub-zero stars dinner

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