Al Volt

At the "Volt", the chef dedicates to the water of the lake a culinary journey where a mention is certainly deserved by the big ravioli stuffed with fish and accompanied by a herb vellutata, and by a masterly interpretation of the classic "luccio in saor" with Storo polenta. Alongside fish delicacies, the restaurant offers many meat dishes, such as veal cheek. There is also a curiosity to explore Trentino traditions and the attempt to reach out to other scenarios, materializing on the table for instance in the baccalà carpaccio with sprouts, pistachios and fresh greens from the garden or pork medallions in puff pastry on a Gorgonzola fondue. A well-stocked wine cellar, with an excellent selection, well contributes to accompany any dish - robust and delicate alike - with the right and proper wine.