Our restaurant “19 and 22” continues the tradition of our great grandparents who started the hotel/restaurant business long ago in 1922.
Our simple and genuine cuisine is supervised by Oscar Carnessalini: chef, as well as proprietor of the hotel. Oscar prefers to use our fabulous typical local produce and low temperature sous-vide cooking which renders meat particularly tender and succulent.
He uses the best wheat and rye flours to make bread for breakfast and the dinner buffet. Every day our Vittoria half board features home made fresh pasta; you will enjoy half-moons with venison stuffing or buckwheat ravioli, chestnut pappardelle, polenta gnocchi, all home made. The breadsticks are also hand made!
At breakfast you have a rich buffet of tarts. Yoghurt cakes, chocolate muffins, waffels,bomboloni, Linzer cakes, brioches,all home made, as well as crispy croissants fresh from the oven to go with a good cappuccino made with freshly ground coffee and fresh milk.
You will be able to create your juice with fresh fruit and seasonal vegetables and, if you like eggs, we invite you to choose how you prefer them cooked from the “egg express” menu: our kitchen team will prepare them on the spot especially for you!
Dinner includes traditional Trentino dishes but also innovative offerings using typical local produce: you will be able to try ravioli with Casolet cheese from Val di Sole (slow food authenticated) at our gourmet dinner. Starter buffet with fancies and a variety of raw and cooked vegetables. For a sweet ending to your meal we recommend our 19 and 22 Restaurant’s luxurious range of sweets: cream-filled cannoli, ices with fruit or cream, cheesecake, in addition to the traditional apple strudel and fruits of the forest panna cotta.
Not forgetting that Oscar and his team are at your service for whatever you need. For example, if you are coeliac you can try the chef’s gluten free dishes.