Menu
Restaurant La Sieia is a very popular meeting point in the village centre of San Cassiano. The restaurant, which is a former sawmill, has been restored and turned into a fine place, whereas the original architecture remained unchanged. Restaurant La Sieia features four very beautiful Stuben which have all been stylish furnished- a place where modern design meets Ladin tradition. Here you will have the chance to taste the true flavour of Ladin cuisine. In each Stube you will recognize four of the five elements of the Chinese art of feng shui: fire, earth, metal and wood. An exclusive restaurant which is also a sophisticated venue for cocktails, happy hours, parties and events but also theme-evenings and fine tastings. The loung bar with fireplace as well as the nice privee ensure a wonderful atmosphere. The Restaurant and Lounge Bar La Sieia can be reached easily by foot. Get a further 10% off your lunch or dinner with the Fanes Group Fidelity Card.
Cold starters
| Fresh cheese variations: ricotta from the Farm Lüch da Pcëi Tiger prawns variation Local sausage specialities Fried calf's head in mustard crust with beet salad and chive sauce Home-made pickled Scottish salmon |
Warm starters
| Linguine „Cavallieri“ (ribbon noodles) with Canadian lobster Cavatelli with seafood, shrimps, calamari and basil Tortelli filled with veal shank, rosemary butter and tomato sauce Traditional Cajinci – Pasta speciality filled with spinach and ricotta and served with Gran Bacun cheese as well as flavoured sage butter |
Our soups
| Clear chicken broth with home-made tortellini and Guinea fowl slices Chestnut cream soup with with truffle aroma Artichokes and fennel soup with dried tomatoes, spinach and our fresh cheese "La Badiota" |
Main dishes
| Veal cutlet Milanese style served with roasted potatoes as well as a cherry tomato and rocket salad Young pork knuckle served with roasted potatoes (La Ratte potatoes) and cabbage salad Deer steak with celery purée, braised red cabbage and fried “Schupfnudeln” Mountain ox served on a potato and black truffle purée, roast beef with artichokes Lamb saddle in walnut crust served with Risina beans purée as well as breaded cutlet, herb salad and potato-millefeuille |
Dessert
| Cheese variations from Lüch da Pcëi Little Valrhona-chocolate cake served with fresh ananas, passion fruit and coconut ice cream Rennet apple doughnuts with fine bourbon vanilla sauce Cottage cheese with nougat filling, forest fruit sauce and hazelnut ice cream Tonka nut crème brulèe served with mango and yoghurt ice cream |
