Gourmet
Spending your holidays in South Tyrol, at Hotel Kronplatz, means to enjoy warm hospitality, discover and get charmed by breathtaking mountain peaks, but also taste the traditional culinary pleasure in a cozy environment.
Discover the variety of South Tyrolean specialties as well as tasty traditional dishes: orignal reciped from Val Pusteria, rich in tradition.
In order to have a good start,we will daily spoil you with a rich breakfast buffet, freshly baked bread and croissants, cereals and yogurt as well as cold cuts and fresh fruit.
For lunch and dinner, our chefs will serve a wide selection of finest South Tyrolean specialities, coupled with different mediterranean delicacies. Our dishes, will vary according to the season, but always feature only fresh and top-quality ingredients. Let yourself be pampered...
On our daily menu you will find dumplings, soups, meat and fish dishes, cheese plates but also light, vegetarian dishes as well as creative creations. We would be glad to suggest you the right wine to accompany your meal. Beneet excellent South Tyrolean wines, Hotel Kronplatz also offers fine Italian wines.
And for a sweet pleasure at the end of your meal, we suggest to try our homemade desserts from the culinary tradition of South Tyrol. Absolutely not to miss: strudel with vanilla cream.
- Example menu 19.02.2012
-
Menu 19.02.2012
Fresh salads from the buffet
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Smoked goose breast
with small Waldorf salad
-------------------
Cream soup of carots and ginger
or
Risotto with wild garlic
-------------------
Filet of porc in a coat of coriander-Speck
Pommes Dauphine
Romanesco
or
Redfish filet, steamed
on lentils
Saffron potatoes
-------------------
Fresh fruit salad
- Example menu 20.02.2012
-
Menu 20.02.2012
Fresh salads from the buffet
-------------------
Puff-pastry filoncino stuffed
with Camembert and Zucchini
-------------------
Potatoe cream soup with garlic croutons
or
Tagliatella with meat ragout
-------------------
Roast turckey with Champignons
New potaotes
mixed vegetables
or
"Mozzarella in Carrozza"
(=deep fried Mozzarella-Sandwich on Tomatoe sauce)
-------------------
iced "Kaiserschmarrn"
with wildberries
- Heiligabend Menü 24.12.2011
-
Heiligabend Menü 24-12-2011
Entenbrust mit Thymian und Sherryreduktion,
an Püree von Sellarie mit Zitronengras
-------------------
Cremesüppchen von Kürbis und Zucchini
mit violetten Kartoffelchips
-------------------
Steinpilz-Roulade
an Käsefonduta, mit Trüffel parfumiert
-------------------
Medaillon vom Kalbsfilet im Rohschinkenmantel
an feiner Cognacsauce
Duchessekartoffeln
Gemüsestrudel
-------------------
Lebkuchenterrine mit Mango-Ingwer-Coulis
und hausgemachtem Orangensorbet
- Gala Dinner 15.03.2011
-
Shrimp Gazpacho
Herbs cream
with potato chips
Homemade ravioli
stuffed with broccoli and almonds,
with melted butter
Fresh orange
and Campari Sorbet
Roast duck breast with port reduction
Williams potatoes
vegetablet
schocolate soufflé
homemade ice cream with passion fruit - Christmas Menu 25.12.2011
-
Christmas-Menu
25-12-2011
Praline of fresh-cheese in filo pastry
-------------------
Cream soup of mountain herbs and flowers
-------------------
Saffron-Risotto with sesam shrimp
-------------------
Saddle of beef
with sheguan pepper and Lagrein Sauce
Potatoe Rösti
Vegetables bouquet
-------------------
Soufflé of bitter chocolate
with caramelized bananas
- New Year's Eve Menu 31.12.2010
-
Cocktail at the bar
Deer fillet with juniper berries and Largein-Fumé and polenta
Jerusalem artichoke Cream
with salmon and potato chips
Black Tiger shrimps Risotto with saffron
Potatoes with homemade fruit flavor and Moet & Chandon cream
Refreshing Campari and Orange sorbet
Veal fillet with balsamic vinegar
basmati rice
Mashed Celery
vegetables
Ginger cake with mango coulis and fresh chestnut mousse
