A joy for both your eyes and taste buds

Our manager often says that dishes shouldn’t only be savoured with your mouth, but with your eyes too.

This is why the menu items at Hotel Antares in Selva di Val Gardena look like little works of art. They’re so beautiful that you might feel guilty for eating them.

Our restaurant is simple, cosy and warm, with an extensive use of wood and colours that echo the surrounding environment.

Our cuisine combines international and local dishes, that we make using very fresh and often locally sourced ingredients.

The weekly Alto Adige/South Tyrol-themed dinner lets you sample specialities from the area, such as canederli (bread dumplings in meaty broth), apple strudel and the heavenly Sachertorte.

Our manager often says that dishes shouldn’t only be savoured with your mouth, but with your eyes too.

This is why the menu items at Hotel Antares in Selva di Val Gardena look like little works of art. They’re so beautiful that you might feel guilty for eating them.

Our restaurant is simple, cosy and warm, with an extensive use of wood and colours that echo the surrounding environment.

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Our cuisine combines international and local dishes, that we make using very fresh and often locally sourced ingredients.

The weekly Alto Adige/South Tyrol–themed dinner lets you sample specialities from the area, such as canederli (bread dumplings in meaty broth), apple strudel and the heavenly Sachertorte.

Info & opening times:

BREAKFAST

- 7am - 10am
- Sweet and savoury breakfast buffet
- Breakfast in your room (on demand, for a fee)

LUNCH

- Grab a sandwiche from 12pm to 2pm at our bar.

DINNER

- 7pm - 9pm
- Start with an appetizer buffet and enjoy a 5 course meal

SPECIAL MENU NEEDS

- Although we take orders for people with celiac disease, we cannot guarantee that food may not get contaminated by gluten.
- A vegetarian second course is always available.
- Kids menu and weaning porridge on demand.
- Lactose-free dishes available.
- We're glad to prepare customised dishes for people with specific allergies.
- Grand dessert buffet on Saturdays*.
- Welcome aperitif on Sunday* evenings.
*it may vary from season to season

Treat your eyes and taste buds at both breakfast and dinner

At Hotel Antares, both breakfast and dinner fully bring out the flavours and traditions of our mountains. The breakfast buffetreally tickles all your senses with homemade pancakes and sweet rolls, as well as freshly baked bread that you can eat with local jam, cheese, cured meats, eggs, and so on. Dinners are true feasts for your eyes and taste buds, with refined options and inspired combinations. A culinary journey whose climax consists of the inviting desserts created by our imaginative and skilful pastry chef.
 

Recipe: veal cheek in Lagrein wine with a mousse of potatoes

A rich and tasty dish, where veal meat is highlighted by the pleasing scent of wine. Ingredients: 1 kg veal cheek – 600 ml Lagrein (or a different red wine) – 100 gr celery – 100 gr carrots – 100 gr golden onions – 1 clove of garlic – 50 ml extra virgin olive oil – 300 gr tomato pulp – 1 l meat broth – salt and pepper Ingredients for the mousse of potatoes: 500 gr potatoes – 100 gr butter – 100 ml milk – 100 gr baked ham – 30 gr chives
A rich and tasty dish, where veal meat is highlighted by the pleasing scent of wine. read more
Ingredients: 1 kg veal cheek – 600 ml Lagrein (or a different red wine) – 100 gr celery – 100 gr carrots – 100 gr golden onions – 1 clove of garlic – 50 ml extra virgin olive oil – 300 gr tomato pulp – 1 l meat broth – salt and pepper Ingredients for the mousse of potatoes: 500 gr potatoes – 100 gr butter – 100 ml milk – 100 gr baked ham – 30 gr chives

Method:

  • In a pot, brown coarsely chopped carrots, celery, onions, and garlic.
  • Add salt and pepper to the meat, then let it brown on a high flame in a different pan.
  • After it’s browned on all sides, put the meat in the pot with the vegetables.
  • Simmer with wine on a high flame until reduced.
  • Add the tomato pulp and broth.
  • Cook for a couple of hours, checking every once in a while that there’s enough liquid in the pot and adding more broth if needed.
  • After it’s cooked, remove the meat and blend the vegetables until completely smooth.
  • As regards the potatoes, follow the standard method to make a purée, the only variation being small cubes of ham added at the end.
  • Serve the veal cheek on the potato mousse, then pour the vegetables sauce.

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