PLACES: about 70 GARDEN: about 40 WIDE PARKING ALL THE YEAR OPEN MONDAYS CLOSED VACATION: from the end of January until the end of February RESERVATION IS WELCOME VISA- MASTERCARD- POS- BANCOMAT- MAESTRO-EUROCHEQUE- GLOBO ARE ACCEPTED
One kilometre after the village of Bezzecca, going on with the main road towards the village of Tiarno di Sotto, begins on the left side the small plain of S. Lucia famous for the ancient church of S. Lucia and the battle between Austrian and Garibaldi’s soldiers in 1866. On the upper part of the plain we find Baita Santa Lucia, an ancient and rural hay-loft. At the beginning of the Sixties, “Fritz” Pregl and his family bought it to open a restaurant. They renovated the hay-loft but kept the atmosphere of an old rural mountain stable, both in the furniture and in the menu, which offers only typical regional plates.
...where the mountain and the typical cuisine meet
HORS D'OEUVRE: House hors d’oeuvre: mixed cured pork meats Carpaccio SOUPS AND FIRST COURSES: Goulash soup Barley soup Speck-dumpling soup Speck- dumpling with venison sauce Cheese- dumpling with butter Small spinach- dumpling with butter Small spinach- dumpling with venison sauce MAIN COURSES: Venison ragout with polenta Hungarian goulash with polenta Baked pork shinbone (1x2 p.) with sauerkraut and polenta Sausage with sauerkraut and polenta Carne salada with beans Beef chop with potatoes Veal chop with potatoes Polenta with mushrooms Melted cheese Carpaccio of carne salada Mixed cured pork meats VEGETABLES: Polenta, Sauerkraut, Potatoes, Beans, Salad, Mushrooms DESSERTS: Mixed ice-cream Ice-cream with wild-berries Ice-cream with mou cream Ice-cream with hot raspberries Pastroc Chocolate-truffle flambé Meringue Tiramisù Apple-strudel Carrot- cake Bavarian cream Lemon mousse with raspberry cream Half-frozen chestnut ice-cream Chocolate mousse