Ristorante Dolomieu at Hotel DV Chalet
Inside the intimate Hotel DV Chalet on the edge of the village, Ristorante Dolomieu holds a Michelin star and serves a tasting menu that reads like a love letter to Trentino's larder — aged Puzzone di Moena cheese, local venison, wild Brenta mushrooms and Nosiola wine reductions plated with mountain-modern precision.
The Menu and the Philosophy
Chef Nicola Rota builds each seasonal menu around ingredients sourced within a 100-km radius: trout from the Sarca river valley, blueberries foraged above 1,800 m, and speck from small Val di Non producers who still smoke by hand. The tasting menu (seven courses, roughly €130 per person excluding wine) changes monthly and always includes a cheese trolley stacked with Trentino rarities.
The dining room itself — exposed timber beams, warm copper lighting, sheepskin-draped chairs — strikes exactly the right balance between rustic and refined. Arrive early to have an aperitivo of local Trentodoc sparkling wine in the lounge by the fireplace.
Lunch on the Slopes at Malga Ritorto
For a more casual but equally authentic meal, Malga Ritorto at 1,754 m (reachable via the Spinale gondola) is a working alpine dairy that serves its own fresh cheese, polenta concia and canederli — bread dumplings in broth — on a sunny south-facing terrace overlooking the ski slopes. It is the kind of place where ski boots are entirely acceptable footwear.
The malga produces its own Spressa delle Giudicarie DOP cheese on-site; you can watch the cheese-making process through a glass window most mornings and buy rounds to take home. A plate of mixed local cheeses with honey and walnuts costs around €12 and is one of the most satisfying lunches in the valley.
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