No matter how many mountains I have seen, nothing equals the Giulie. The dreams of youth created the homeland of my soul.
– Julius Kugy
– Julius Kugy
Let yourself be captivated by the scent and taste of mountain cuisine, relax in the garden or in our intimate dining room, savor our dishes characterized by the typicality of the territory and the love of those who prepare them. The idea is to create a quality cuisine by offering traditional dishes and seasonal dishes. In addition to the set menu, in fact, we will offer you winter specialties such as jota, autumn ones like plum dumplings or spring ones like wild herb and flower soup. From cheese appetizers to homemade desserts, from soups to dumplings, from game to vegetable side dishes, what we care about most is selecting the best ingredients. For those who request it, we also offer excellent vegetarian, vegan and gluten-free alternatives. Once your stomach is satisfied, you can doze off on the deck chairs or continue your journey along the many trails and cross-country ski tracks in the valley. You will always find us here waiting for you, perhaps at aperitif time, to drink a refreshing draft beer or sip a hugo spritz.
If you like the lazy and quiet awakenings, know that the restaurant will remain open until late morning and expect to find coffee, cappuccinos, teas, juices and a variety of desserts including sweet braid, fluffy and simple four-quarter cakes with ancient grains, and who knows, sometimes even good homemade bread.
At the end of the meal, the desserts: In our menu we have two inevitable desserts: the strudel accompanied by a vanilla or cream sauce, and the tarts ! But since we like to amaze you you will find other surprises of our pastry, such as buckwheat cake with cranberries or ricotta, malga and berries yogurt, panna cotta with strawberries and mint, For our doughs we use the flour of Mulino Tuzzi (Patto del Grano) with cereals that come from uncertified organic agriculture.
RADLER (the cyclist's beer)