We are chefs, we are not intellectuals, so let’s leave aside all the discussions regarding personal sensitivity towards the topic to focus on a very interesting concept in the kitchen: “less is more”. Meat, but above all eggs and dairy products are very present in our traditional recipes, re-proposing them in a vegan key, is an interesting challenge that allows us to research and combine the flavors that the earth offers us at 360°. Our alpine vegan cuisine is not only for “vegans”, but also for those who, without sacrificing taste, want to explore unexplored territories.
with spicy dried fruit crumbs and herbal demi glacé
Risotto with black cabbage pesto
emulsion of black garlic and dried fruit
“Steak” of cauliflower
with miso, steamed scorzonera and spinach powder and spirulina
with dark chocolate on a persimmon and orange sauce