"the restaurant l’Abete remains a point of reference for me to propose a typical cuisine of great quality that stands out from the mass. in a period dominated by expressions like “zero kilometers” or “local cuisine” here you will be pleased with a series of recipes of the South Tyrolean tradition. the room is bright and elegant with a furniture that recalls the crafts of Trentino. the staff is celery at the service and very professional and educated. from the lap of appetizers you can appreciate the authentic goto given by a selection of high quality ingredients and raw materials. taragna polenta with mortandela, mushrooms and cheese is a good starting point and an excellent presentation card as well as the cutter of typical slices and chicken with apples and curry. all accompanied by hot walnut bread or other types cooked by them. the first dishes are all very inviting but, my favorite, undoubtedly remains the cocoa troccoli with roe ragù, a real ecstasy for the palate. analogous speech for meat seconds among which I adore the stench of pork baked, the goulash of beef at the Tyrolean and the rooster of roe roe in salmì. often it is also possible to find cuts of meat off menu, such as diaphragm or foal cheek. meats are always very tender and goose and much attention is placed in the kitchen both in preparations and in presentations. the choice on sweets is disarming even if I have a weakness for their apple strudel, but there is really the embarrassment of choice and never disappointed. The wine paper focuses on high adige productions, but also includes regional labels and various other backgrounds to give them considerable thickness and complexity. the account is adequate and I am always very satisfied and with the certainty of returning."
