The Restaurant of the Edelweiss Inn

homemade pasta

The pleasure of good food, the value of traditions, the simplicity of ingredients

Our Altopiano dei Sette Comuni plateau is one of the most “affluent and profitable” mountain territories in Italy because of the products that nature offers in the various seasons.
Such as mushrooms, considered among the best in their fragrance, wild herbs that are the architects of so many culinary recipes,
coveted and sought after by even the greatest chefs.
And let’s not forget the cheese, which, thanks to the many pastures, we also benefit from the name brought to the world “Asiago Cheese PDO.”

And so that Giorgio, chef of our kitchen, loves his territory so much that he presents it at the table in the most delicate way and without special seasonings,
maintaining a genuine but at the same time creative tradition.
His motto is “el bon no va tocà.”

Discover our menu

"Through the Paths of Taste"

Together with other restaurateurs from our plateau.
we started a circuit
“Restaurateurs 7 Municipalities”
To fully exploit the area,
Make food lovers travel through the paths of taste.

Kind customers are advised that food and beverages prepared and served in this establishment may contain ingredients or adjuvants that are considered allergens.

List of substances or products causing allergies or intolerances used in this exercise and listed in Annex II of Reg. EU no. 1169/2011.

  1. Cereals containing gluten, i.e., wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products derived therefrom, except: wheat-based glucose syrups, including dextrose, wheat-based malt dextrins, barley-based glucose syrups, cereals used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  2. Crustaceans and crustacean products.
  3. Eggs and egg products (all species of oviparous animals)
  4. Fish and fish products, except: fish gelatin used as a carrier for vitamin or carotenoid preparations; gelatin or isinglass used as a clarifying agent in beer and wine.
  5. Peanuts and peanut products.
  6. Soybeans and soybean products, except: refined soybean oil and fat, natural mixed tocopherols (E306) natural D-alpha tocopherols, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate made from soybeans; vegetable stanol ester produced from soybean-based vegetable oil sterols.
  7. Milk and milk products (including lactose), except: whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin; lactool.
  8. Nuts: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts, or Queensland walnuts.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and sesame seed products.
  12. Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10mg/l expressed as total S02 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and lupin products.
  14. Shellfish and shellfish products.

Information about the presence of substances or products that cause allergies or intolerances is available by contacting staff on duty, and appropriate documentation will be provided upon request.