The Chef recommends

The Chef is a true wizard of taste. You can now savor the scrumptious dishes which you tasted at the Hotel’s restaurants in your own kitchen at home.

By conjuring up the unique dishes you will experience sublime relaxing moments. Sweet or savoury, with meat or vegetables, but always healthy and interesting. Surprise yourself, your partner and your friends...

Read on to find some expert advice from our chef and taste the joy of the exquisite memories straight from our hotel.


Rabbit pate with cranberries



  • 1 whole rabbit or 4 legs
  • 1 carrot
  • 1 small celeriac
  • 1 parsnip
  • 1 onion
  • 2 cloves of garlic
  • 100 ml white wine
  • 150 ml sour cream (30% fat)
  • 3 eggs
  • frying oil
  • salt, black and herbal pepper, marjoram


Stir-fry the rabbit meat in oil until brown, add the cubed vegetables and pour in the white wine and chicken stock. Simmer for ca. 2 hours over a slow fire. When the meat is soft, leave aside in a cool place. Separate the meat from the bone and grind it. Add the eggs, sour cream, some of the chicken stock and blend to obtain a smooth airy mixture. Season with salt, black and herbal pepper and marjoram. Pour the mixture into a buttered baking tray. Bake the pate at 170 C for ca. 35-40 minutes. Serve with cranberries or blackberry sauce.


Vegetable and shrimp gnocchi


Ingredients for the pasta:

  • 500 g ricotta cheese
  • 140 g cake flour
  • 50 g grated parmesan cheese
  • 2 chopped sage leaves
  • 1 chopped rosemary branch


Mix the ingredients and knead the dough until smooth. Roll the dough into a long sausage shape with a diameter of 1cm and cut into 1cm long pieces. Cook in salty water until they rise to the surface.

Ingredients for the sauce:

  • 160 g red peppers
  • 120 g carrots
  • 200 g courgette
  • 80 g leek
  • 2 cloves of garlic
  • 40 g onion
  • 400 g tomatoes
  • 2 tablespoons oil
  • 20 g butter
  • 20 ml white wine
  • 12 peeled shrimp
  • chili pepper for seasoning


Finely dice all the vegetables. Heat up a frying pan with the oil, drop the shrimp into the pan and fry for ca. 1 minute. Remove the shrimp from the frying pan, replace with the carrots and peppers. Stir-fry the vegetables pouring in the white wine. Add the leek, onion, garlic, courgette and simmer adding the butter and finally fresh tomatoes. If the sauce is too dense, add some water. Season with salt and pepper and add the previously fried shrimp. Mix the sauce with the gnocchi. Mix and serve the tasty dish with fresh basil leaves.

Asparagus and scallop risotto


Ingredients for the broth::

  • 200 g carrots
  • 100 g parsnip
  • 90 g celeriac
  • 60 g leek
  • 120 g onion
  • a pinch of salt
  • 2 l water


Finely chop the vegetables and put into a pan, adding salt and simmer. Once the vegetables have simmered for a while, pour in the two litres of water and boil for ca. 1 hour.

Ingredients for the risotto:

  • 2 tablespoons oil
  • 320 g rice
  • 15 g onion
  • 50 g white wine
  • 1 l previously prepared broth
  • 60 g parmesan cheese
  • 50 ml 30% sour cream
  • 300 g asparagus
  • 280 g scallops
  • flour and extra virgin oil to fry the scallops


Cook fresh or frozen asparagus in the stock, then cut into ca. 0.5cm slices. Fry the onion in oil until soft, then add rice and keep frying. Pour in the white wine and wait for it to evaporate. Then add the previously prepared stock and keep boiling for another 14 minutes, stirring frequently. Add the sour cream and asparagus and the parmesan cheese at the end. In the meantime, heat up the olive oil, add the scallops covered in flour and fry rapidly. Put the risotto on a plate and put the scallops on top.

Strawberries with zabaglione and a scoop of ice-cream



  • 70 g strawberries
  • 40 g (one scoop) vanilla ice-cream
  • 2 egg yolks
  • 40 g sugar
  • 40 ml white wine


Mix the egg yolks, sugar and white wine and whisk over vapour to obtain a dense sauce.

Put the sliced strawberries into a cup and cover with a scoop of ice-cream. Pour in the previously prepared topping.

Rhubarb cake


Ingredients for the sponge cake:

  • 3 eggs
  • 75 g sugar
  • 90 g wheat flour
  • 5 g baking powder


Beat the eggs with the sugar to obtain a fluffy mixture. Add the sieved flour and baking powder. Mix gently until smooth. Bake in a round baking tray, which will later be used to bake the rhubarb cake.

Ingredients for the rhubarb cake:

  • 200 g cake flour
  • 125 g butter
  • 1 egg yolk
  • 80 g sugar
  • a pinch of baking powder


Mix the soft butter with the sugar and add the egg yolk and flour with the baking powder. Knead the dough and leave in a cool place for ca. 30 minutes. Take the dough out of the fridge and spread out with a rolling pin. Place the dough in the round baking tray which was earlier used to bake the sponge cake. Do not bake until the other layers are ready.

Ingredients for the cream filling:

  • 2 egg yolks
  • 50 g sugar
  • 30 g cake flour
  • 200 ml milk
  • some orange and lemon rind


Whisk the egg yolks with the sugar until white, add the flour and a little of the milk. Boil the rest of the milk with a vanilla stick and then pour in the egg mixture into the simmering milk. Stir continuously with a wooden spoon until you obtain a pudding-like mixture.

Ingredients for the rhubarb filling:

  • 300 g peeled and chopped rhubarb
  • 1 glass sugar


Mix the ingredients in a pan and cook for ca. 15 minutes. Leave the filling to cool down.

How to prepare the cake:

Arrange the baked sponge cake, the cool cream filling and the rhubarb filling in layers on top of the still unbaked crumbly rhubarb cake. Bake all the layers together for 50 minutes at 170 C.

Pastry fish



  • ca. 300-350 g (2 pcs.) European sea bass
  • 800 g salt
  • 300 g flour
  • 120 g water
  • 100 g egg white
  • half a lemon
  • 1 clove of garlic
  • fresh herbal fish seasoning


Whisk the egg whites until stiff, mix the flour with the salt, add the water and knead the dough. At the end add the egg white foam, spread the dough out with a rolling pin until ca. 0.5cm thick and use it to wrap the fish, previously stuffed with pieces of the lemon, herbs and the crushed garlic. Bake the fish pastry for ca. 15 minutes at 180 C.

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