Alpenroyal Gourmet

This is the gourmet niche of the hotel bearing the same name, one of the most luxurious in the Gardena valley: a cosy room of contemporary minimalist elegance, with an intimate atmosphere, the stage on which chef Mario Porcelli, an Apulian who has been in the Dolomites for years, works, juggling with style and skill the flavours of his homeland and local tastes. There are three tasting menus on offer (Tradition in Evolution, Homage to the Dolomites and Terra, the vegetarian proposal) with dishes that can also be taken from the à la carte menu by crossing them, and all end with a triumph of desserts and small pastries to remember, along with the initial varied selection of breads and leavened products.

A luxury-hotel dining room that keeps the volume low

• Elegant, contemporary, intimate, the food does the talking.

A chef who can cook both ways

• Mario Porcelli brings southern Italian instinct to a Dolomite pantry, without forcing fusion, the menu reads like two vocabularies spoken fluently.

A rare bit of freedom

• Three tasting menus anchor the meal, but individual dishes can still be chosen à la carte, useful for repeat guests and groups.

Ingredient focus

• Alpine herbs and plants, used as a flavour backbone for Dolomite leaning dishes.
• Seafood and Mediterranean ingredients, reflecting Porcelli’s Puglian roots.
• Bread, pastries, and a dessert finish treated as part of the meal rather than an afterthought.

Format

• Three tasting menus, Tradizione in evoluzione, Omaggio alle Dolomiti, and Terra (vegetarian). Dishes can also be chosen à la carte from the menus.

Style

• Contemporary cooking shaped by chef Mario Porcelli, a Puglian chef long based in the Dolomites, moving easily between local alpine ideas and southern Italian memory.

Finish

• A strong closing act, desserts, cakes, and a serious selection of bread and pastries.