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Our cuisine is an enchanting mix of traditional South Tyrolean specialties and typically Mediterranean fare. Our kitchen staff is renowned for using only quality products from South Tyrol, offering many seasonal dishes, home-made pastries and cakes. Enjoy culinary delights at the Nature Hotel Central at Rosengarten.

Healthy cuisine and South Tyrolean specialties

Our Head Chef Stefan and his team, which includes the daughter of your hosts, Ilenia Schwarz, will treat you to a fascinating mix of traditional South Tyrolean cuisine and Mediterranean specialties. Start the day with a substantial breakfast buffet - from 7 am to 10 am you can choose from a wide variety of biological products (tea from the nearby Pflegerhof farm, fruits and vegetables, healthy drinks and fresh juices) and regional pastries and meat specialties. You will love to typical bread from Nova Levante, best enjoyed with jam, peanut butter or our delicious bee honey. And why not pack some local apples in your backpack to strengthen you during your exciting trips into the Dolomites.
All main dishes are accompanied by a healthy, fresh salad buffet and consist of hearty traditional starters, tasty soup, and a choice of two main dishes per meal. Fresh fish is served once per week. We always make sure to use only the best quality South Tyrolean products, with all our meat being bought at the local butcher’s shop. You will be amazed at the quality of the typically South Tyrolean pastries and cakes, all of which are home-made.
Enjoy your meal!

Great recipes:
Traubenstrudel mit Grappaschaum
(Grape strudel with grappa cream)

Grape strudel with grappa cream

One strudel

Filling
  • 400 g grapes
  • 80 g butter, 30 g sugar
  • 3 egg yolk
  • 40 g grated hazelnuts
  • 40 g grated almonds
  • 3 egg yolk, 50 g sugar
  • 1 teaspoon lemon peel
  • 1 teaspoon orange peel
Cream
  • 2 egg yolk
  • 40 ml grappa
  • 40 ml apple juice
Other ingr.
  • 200 g puff pastry
  • butter
  • mint

Preparation

Filling: Wash, halve and, if necessary, pit grapes. Process the butter and 30 g sugar until well combined, add egg yolk, lemon and orange peel and wrap over nuts and almonds. Mix the egg yolk with 50 g sugar until it is creamy.
Strudel: Place the dough on kitchen roll covered by flour and roll it as thin as possible. Cover the dough with the filling. Cut off the thick edges of the dough. With the help of the kitchen roll, wrap the dough around the filling and place it on a greased backing tray. Cover the strudel with liquid butter and back in the pre-heated oven until it attains a light brown color.
Grappa cream: Place egg yolk, sugar, grappa and apple juice in a steel bowl. In hot water, heat it while stirring constantly until it gets a creamy substance.
Seasoning: Let the strudel cool off slightly before cutting it into pieces. Then season with grappa cream, powdered sugar and mint.
Bake at: 180 degrees °C
Bake for: 30-40 minutes

Menu suggestion

Consommé served with bread

* * *

Mediterranean vegetable lasagna

* * *

Veal medallions served with vegetable ratatouille and mashed potatoes with basil

or

San Daniele smoked ham with rock melon

* * *

Orange tiramisù


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