CUISINE
The cuisine which has been served at the ORSOGRIGIO restaurant for about 30 years could be defined as territorial-traditional. But just a single dish is sufficient to understand just how limited this definition really is.
To give some examples: Cappelletti (similar to ravioli) filled with homemade cheeses drizzled with a garden fresh topinambur (Jerusalem artichoke) sauce - transform tradition into avant-garde creativity; or venison medallions with cranberries accompanied with polenta from Storo and Spadona pear with saffron. The creativity of ORSOGRIGIO's cuisine is rooted in the ingredients' territory of origin and provides the basis for extraordinarily harmonious combinations.
It is a true declaration of love for cooking; Cristian Bertol's hands are the technology and the style is his personal, unmistakable touch. The vegetables are homegrown in the family vegetable garden located 1000 metres above sea level, while the search for that elusive ingredient is the raison d'être for any dish that is to be transformed into a masterpiece. Exclusive, and indisputably, seasonal and fresh.
ORSOGRIGIOrestaurant: Trentino cuisine with a world-wide horizon.
