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Tasty and tempting
Creativity and tradition
Freshly-baked croissants and cakes, cheese straight from Livigno's dairy, fresh fruit and cereals, vegetables to emulsion: Hotel Lac Salin SPA & Mountain Resort's huge breakfast buffet with over 60 dishes, including organic, will get your day off to a flying start. For a break from the pistes, La Terrazza Restaurant at Hotel Lac Salin SPA & Mountain Resort is ideal for a BBQ lunch in the sun, while for your evening meal, apart from the main restaurant the hotel's two other restaurants are open to non-residents.
Milio Restaurant, with its minimalist design and impressive wine list, specialises in emotionrich creative cuisine. Try the fillet of beef slowcooked over mountain hay, turbot with sage roast potatoes, scimudin cheese with truffle and chanterelle sauce or shrimp tempura with sweet and sour rice sauce.
Traditionalists will opt for the Stua da Legn, with its local salami, fonduta, pizzocheri and pappardelle made from chestnut flour and served with jugged hare sauce.
Anyone for dessert? At Milio Restaurant desserts include molecular cuisine dishes made using ultra-modern techniques while the great favourites at Stua are Sachertorte and strudel.
17 January 2010, at Milio Restaurant - save the date!
Tagliatelle alla bolognese is the typical dish that will be cooked by hundreds of Italian chefs on 17 January 2010, International Italian Food Day. As every year, the members of the VGIC Virtual Group of Italian Cooks promote the preparation of a traditional dish in order to safeguard the original and authentic recipes of our world-famous cuisine. Among their number is Fabio Peiti, who will cook tagliatelle at Milio Restaurant on that day, following the original recipe to the letter.
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