Dinner with the bear
An evening to celebrate the combination between gastronomy, geology and science
The event at the Bear Museum "Museum Ladin Ursus ladinicus" in San Cassiano is the extraordinary interaction between gastronomy, science and geology.
For the dinner in this very special location, several chefs from Alta Badia will present their tasty dishes created for the occasion.
The plates of the chefs, three of which are starred chefs, can be savoured while walking through the halls of the museum.
Geologists and naturalists will accompany the participants throughout the evening, describing the specifics of the museum and reporting about the geology of the Dolomites and the discovering of the Conturines bears.
Hotel Diana, La Villa, Chef Simon Tirel
Praline of smoked pork with coal of pücia bread and mountain pine
St. Hubertus Restaurant, San Cassiano, Chef Norbert Niederkofler**
Lake whitefish tartare, kohlrabi, wild garlic and green tomato water
La Gana Restaurant, La Villa, Chef Massimo Busin
Whole wheat rice with nettle cream and leek cream and glazed veal sweetbread
The La Siriola Restaurant, San Cassiano, Chef Matteo Metullio*
Cod, polenta mousse, fried capers, Cantabrian anchovies, candied tomatoes and pigeon sauce
The Edelweiss refuge, Cofosco, Chef Alois Comploi
Suckling pig cheeks parfumed with fennel on storo polenta
Gourmet Hotel Gran Ander, Badia, Chef Andrea Irsara
Valhrona chocolate, forest herbs and lichen crumble, yoghurt sauce and wild mint ice-cream
La Stüa de Michil, Corvara, Chef Nicola Laela*
Fruits of the forest, stone pine and yoghurt
Price: Euro 60,00 per person
To participate in the evening, a reservation is required, c/o Tourist office La Villa email@example.com.