Delicacies of the Dolomites
Our hotel’s restaurant is not only very popular with our guests, it is also frequented by locals and passers-by alike. Our young kitchen team loves to conceive modern interpretations of traditional dishes. With passion and devotion, we create typical South Tyrolean delicacies and Italian specialties.
Our à la carte restaurant is open to hotel guests and locals every day between 12:00 p.m. and 2:00 p.m. and between 7:00 p.m. and 9:00 p.m. Seated in the cozy atmosphere of our wood-paneled dining areas, you can choose as you like from our selection of delicious, contemporary dishes. In summer, you can enjoy a place in the sun on our terrace. We do hope you enjoy your meal!
Our hotel guests start the day with a sumptuous buffet breakfast: crisp bread rolls, many of them home made, sweet delights from our in-house patisserie, various mueslis with milk, yoghurt, fruit and much more. Try our diverse selection of marmalades and spreads, such as strawberry/rhubarb, plum/cinnamon, pear/date or apple/pumpkin – all homemade of course.
We invite you to enjoy an afternoon snack in our “knights’ parlor” between 3:30 p.m. and 5:00 p.m. The delicacies served in our buffet are all homemade, from traditional cakes such as Linzer Torte and apple strudel, to various cream and layer cakes. We serve a different assortment daily, ensuring a surprise every day. Delicious elderberry, lemon and peppermint syrups, used for refreshing spritzers, are also made in-house. Rosemary herself, the hotel’s boss and our patissière, is in charge of our sweet treats.
In the evenings, our Head Chef Gabriele will pamper you in our dining room. Help yourself at the lavish salad buffet and have a taste of homemade breads, grissini and focaccia. Please let us know of any intolerances you may have, we are more than happy to serve you a gluten- or lactose-free meal.
The dining room is furnished appropriately for a Crystal Hotel. It is said that honey calcite aids digestion. For that reason, a large honey calcite crystal has been integrated into the dining room’s design. That should mean more than enough leftover space for a tasty dessert. The kitchen team serves a traditional variety of desserts, an assortment of parfaits, semifreddi and soufflés. We promise unforgettable and delightful culinary experiences.
Our kitchen team
Head Chef Gabriele Lirussi places great emphasis on fresh, local products and healthy meals filled with lots of flavor. He has worked as a Head Chef for the past 10 years.
Since 2015, Gabriele and his team Nicola Morocutti and Simone Margonari have been responsible for the culinary well-being of the guests of the Hotel Corona. Together, they are a young, aspiring company of cooks, unafraid of trying new creations.