Pumpkin curry cream with chestnuts and pear cubes

Bruschette - Roasted Valle Maggia bread with porcini mushrooms

Autumn lamb’s lettuce with egg, bacon, and bread croutons

Tagliolini with porcini mushrooms sautéed with garlic, thyme, and parsley

Red wine risotto with chestnuts and red radicchio

Grilled skewer of salmon and wild prawns, served on braised savoy cabbage with olives and sun-dried tomatoes, roasted potatoes

Venison escalope with creamy game sauce, served with ricotta spätzli, seasonal vegetables, and orange-poached pear

Grilled venison entrecôte, served with sautéed porcini mushrooms, poached pear, seasonal vegetables, homemade quark spätzli, and cranberry chutney

Pizza with mozzarella, Vesuvian cherry tomato PDO sauce, porcini mushrooms, black truffle salami, and arugula