Italian and international cuisine in Alta Badia
Chef Nicola Laera, assisted by his staff, is a passionate cook. At the base of his dishes are tradition, the choice of the best local products and, of course, a touch of "new". Much weight is given to the quality and substance of the dish. Certainly, however, the eye also wants its part.
We offer various menus to choose from, combining the local with the national and international. In our cellar you will find a good selection of wines from South Tyrol and beyond.
The "Gustè", means breakfast, will make you start the day with pleasure.
You will be greeted by the unmistakable scent of freshly baked bread. You will find a variety of homemade croissants and pastries, cereals, muesli, dried fruit, fresh fruit and much more. In addition, you will have the opportunity to taste high quality cheeses and meats coming mainly from local or regional suppliers.
Enjoy the Gustè from 7.30 to 10.00
Breakfast is included in the daily price.
Midday at the Bistrot
On our terrace facing the ski slope, from 12.00 to 14.00 we serve tasty, rustic or refined dishes, always prepared with care by our Chef. Let yourself be surprised by the taste of traditional dishes, combined with the long experience of our Chef.
You can also accompany your lunch with a long drink or with a wine, coming directly from our cellar.
“La Cianna”, Chef Nicola Laera
South Tyrol also has a lot to offer in the world of gastronomy. The raw materials of excellent quality and the mastery of the Chef (his CV boasts a Michelin star) lead to a sublime result, a real experience at the table.
The various types of 4-5 course menus, different from each other, offer the pleasure of choice by combining territoriality with national and international cuisine.
Our cellar offers a good choice of local and national wines. The good advice of our maitre will be precious for the right combination of menus.
During your stay at the Arkadia Hotel, you will have the opportunity to participate and enjoy themed evenings.
In this difficult sanitary time we had to considerably reduce the buffet and in some cases eliminate it, completely replaced by table service. However, the half board formula is always available.
Important: in order to allow you to enjoy your dinner in peace, we remind you that intolerances, allergies and / or particular food choices must be communicated at the time of booking. We also remind our kind guests that it will be possible to sit at the tables until 9.15 pm
Enjoy your meal by all the staff.
The Chef tells...
My short history and philosophy
After a brief experience with my father at the Hotel Ciasa Salares, I landed in Norbert Niederkofler's kitchens in 2002. I stayed at the St Hubertus restaurant for 19 seasons, covering various roles, until I became Souschef in 2009. I held this last position for almost two years. .
The first assignment of the Michelin star as a Chef was obtained in 2013 in Madonna di Campiglio, at the Biohotel Hermitage. In 2014, my welcome return to my valley, at the Hotel La Perla, where I hold the role of Executive Chef and with great satisfaction I am confirmed the Michelin star, in Stüa de Michil. This from 2014 to summer 2021. In 2019 I was awarded the "Aufsteiger des Jahres" award by the gastronomic guide Gault & Millau Austria and in 2020, again by Gault & Millau, I was awarded 4 toques.
From Autumn 2021 I am Chef de Cousine at the Hotel Arkadia in Corvara; a small **** star, with a great soul.
Respect for the raw material and those who produce it: my cuisine revolves around these two pillars. Enhance the product and not disguise it. If I had to find an adjective to define my cuisine, I would say "sincere": well-defined tastes, few ingredients and sometimes conflicting ones, but always in an obsessive search for balance between them.
I'm not a zero-mile fanatic. I believe that there are themes that prevail over the "simple" origin of the raw material. A pecorino cheese producer from Val d’Orcia who raises his sheep with correct criteria, milks them and produces cheese according to tradition, deserves our attention. Even if we are distant. As well as the fisherman who has a small boat and does not practice trawling, preserving the protected species and safeguarding the seabed. I like to have a direct relationship with the breeder, the grower, the cheesemaker, the butcher and I like to know what is behind a product. It is essential for me to know that the animal brought to the slaughterhouse lived well. I only use eggs from free-range hens.
I consider myself very lucky having had the opportunity to make my great passion for cooking my job.
Off I wait at Arkadia. It will be a pleasure to cook for you.