Typical Trentino cuisine and meat specialties.

The cuisine of the Restaurant, Pizzeria Al Sole is fine and genuine, offers typical local specialties, realised with careful choice of flavours mix and presented with extreme attention to details.
Taste the delights of Trentino, such as canederli, barley soup, polenta, spatzle, typical cheeses and local cold cuts, such as speck from Val di Fassa.

Thanks to the attention paid in every phase, from the breeding to the table, the Steakhouse offers the best of meat specialties.
The result is succulent cuts and perfect cooking.

Restaurant and Steakhouse menu

The appetizers of the Trentino menu

Speck (smoked ham) with Brezen and gherkins
Selection of local cured mets and cheese with Brezen
Carpaccio (paper-thin slices of raw beef with spices) with parmesan cheese and rocket
Parma uncooked (smoked) ham with buffalo’s milk mozzarella
Selection of local cheese with jam
Buffalo’s milk mozzarella with slices of tomatoes
Bresaola with rocket and smoked ricotta

The first of the Trentino menu

Spatzle (small flourand spinach dumplings) Tyrol Style with speck and cream
Tagliatelle with wild mushrooms (ceps) sauce
Bread and spinach dumpling with melted butter or blue-cheese and walnuts
Large bread dumplings in stock or with melted butter
Barley soupe Trentino style
Gulashsoupe (beef stew) paprika
Velvet soup of porcini mushrooms
Velvet soup of pumpkin and ginger
Risotto with wild mushrooms
Tagliatelle with deer ragno and juniper
Cappellacci of wheat stuffed with ricotta cheese and walnuts and creamy truffle
Potato dumplings stuffed with sausage and Finferli mushrooms with gorgonzola sauce
Tortelloni stuffed with Porcini mushrooms, butter and speck
Tortelloni stuffed with black cranberries and deer meat with Lagrein sauce

The second of the Trentino menu and the specialties of the Steakhouse

Gulash (beef stew) with polenta (cornmeal porridge) and wild mushrooms sautéed with garlic and parsley
Polenta with Dobbiaco grilled cheese and mushrooms with parsley
Morsels of venison with mushrooms and “Polenta” (or potatoes)
Single-course dish Trentino style
Grilled aromatic beef with stewed beans
Texas chop with steak house potatoes and beans
Mixed grilled vegetables with melted cheese
Veal cutlet (escalope) with french fries
Grilled sirloin steak
Fillet mignon of pork with mustard cream and crispy speck (smoked ham) with potatoes
Backed shank of pork with pan-fried potatoes
Grilled Angus burger (200 gr.) with Steakhouse potatoes
Grilled pasta sausage with grilled cheese Dobbiaco with polenta
Ribs in Barbecue sauce with potatoes Steakhouse
Slice of grilled beef with Parmesan cheese and balsamic vinegar on wild rocket and radicchio
Grilled fillet of beef, or with green pepper, or with truffle, or with porcini mushrooms
Grilled Rib-Eye steak spicy three kind of pepper
Grilled T-bone-steak of beef (gr. 600)