Hotel Ciasa Salares - Restaurant "La Siriola"

The siriola (“nightingale” in Ladin), the magical bird of the legend of Sassolungo, still enchants people with its song.

Our cuisine is a “work in progress”, with our chefs never ceasing to investigate and experiment, daring to offer dishes with innovative twists and turns. Even after 20 years there is still plenty new that we can offer, with our exuberance now tempered by experience. Nowadays, with the trend geared to minimal choice, the Restaurant La Siriola prefers to offer a wide range of culinary treats such as its gourmet menu, its à la carte dishes, the “connoisseur’s special”, fine cheese board and selection of chocolates.

Our international menus can be matched with fine wines by the glass.

Executive Chef Fabio Cucchelli in the kitchen and proprietor Stefan Wieser in the restaurant with their staff.

Opening hours: 19.15 to 21.30 | Day off: MONDAY

“La Siriola in the wines cellar” On Thursdays you can enjoy special menus from La Siriola served with matched wines.
Availability restricted. Booking required.

Appetizers: Aubergines stuffed with vegetable ragoût,
robiola cheese from Roccaverano, clementine and ginger soup

Radicchio from Treviso with burrata cheese on olive oil,
arbutus and alpine garlic

Deer tartare with lemon skin cream, dandelion,
chestnut and Balsamico vinegar

Large slice of foie gras roasted in mountain hay with rhubarb jam
and caramelized Martinsecca pear

Prawns from Porto Santo Spirito with almonds and pomegranate,
Iberian pork cheek on a wild spinach salad
First courses: Risotto with silene vulgaris, roasted perdix and
Parmigiano reggiano flavoured mayonnaise (min. 2 persons)

Thin tagliatelle with white truffle on a
chicory heart salad and egg cream

Ravioli filled with goose, artichokes on a
green apple carpaccio

Spaghetti GdN with clams,
olive oil and roasted cherry tomatoes

Pumpin and chick pea soup with turnip and
tuna bottarga pudding
Second courses: Large slice of salt cod in a sea truffle,
broad bean and coconut stock

Welsh lamb chop in Old Marsala sauce with
Jerusalem artichoke cren and winter vegetables

Hare in Amarone sauce with thistle cream,
Cornus mas L. berries and acacia seeds crumble

Crunchy Iberian suckling pig with chanterelle mushrooms
and grilled baby lemons

Beef kobe style in thick dashi cabbage stock with white truffle

Cheese selection with jelly
Désserts: White chocolate small pie with a raspberry heart and
thick mountain pine tea

Butter mille-feuille with fresh cheese cream on strawberry honey,
lemon sauce and toasted chicoree

Bitter chocolate biscuit with yoghurt ice cream,
broiled milk scents and frozen currant leave

Chocolate mini-rolls stuffed with Tahiti vanilla cream on
absinth and raspberry granita

Our sherbet selection

Chocolate tasting
Tasting menu: “Game menu with alpine herbs, berries and roots”

Deer tartare with lemon skin cream,
dandelion, chestnut and Balsamico vinegar
– Grüner Veltliner ’05 “Steinfeder” Hirtzberger –

Breast of goose tataki with Arctium lappa,
smoked pork cheek stock and vegetables
– Vitovska ’09 Edi Kante –

Ravioli filled with hops and oak-smoked breast of pheasant
with olive oil and roasted cherry tomatoes
- Bourgogne Pinot Fin ’08 Pascal Lachaux -

Risotto with porcini mushrooms and wild duck in two ways
- Bourgogne Pinot Fin ’08 Pascal Lachaux -

Roasted Greppi pidgeon with crunchy seeds and radicchio
- Barbera d’Alba ’09 “Aves” Comm. G. Burlotto -

Hare in Amarone sauce with thistle cream,
Cornus mas L. berries and acacia seeds crumble
- Amarone ’06 “Vigneto di Ravazzol” Az.Agr. Cà La Bionda -

White chocolate “Ivoire” coulant with thick pinus mugus tea
- Moscato Rosa ’08 J. Hofstätter -
Glossary: In the Ladin tradition the “Mede”, from “medejina” (medicine) was a collector of
all that grew spontaneously in nature

The harvest was used for cures and in cooking, depending on the season.

This game menu is the result of the song
of the herbs and the song of the Siriola (Nightingale).
The game animals fed on these same herbs, berries and roots

“FIBLA DL MEDE”

Dandelion: Taraxacum officinale gathered as shoots aromatic, bitter taste

Burdock: Arctium Lappa, biennial plant picked with root up to altitudes of 1.800 metres intense flavour, artichoke notes

Hops: gathered young, reddish colour taste of nutshells, olives and peanuts

Alpine blue-sow-thistle: cicerbita alpine the root is gathered above 2000 metres on the edge of the snowfields delicate, slightly bitter taste

Artichoke thistle: Cynara cardunculus belonging to the artichoke family slightly bitter taste, similar to celery

European cornel: Cornus mas very rare red berries acidic with aromatic notes

Mountain pine: Pinus Montana the buds are gathered and left with sugar to become a caramelised resin balsamic notes and a sweet, aromatic taste

Our proposals