Albergo Dolada In Pieve d'alpago

The view is magnificent, but the first impression is of a bit of neglect, with services included. The dining room, however, is beautiful, with a spacious fireplace, open-plan rooms, and comfortable furnishings. The service...men first, then women, but not always... Sauvignon A.A. from where? Well, on the label it says "near Garda"?! (That's true, the company, not the wine)... find out first! Bitter escargots: mallow and absinthe, but why?!? "Oriental" rice with finger-squeezed lime, overcooked, lacking in character, crispy lasagna, dry and tough, good scallops, and salmon too—your expectations are severely affected by reality. The bill is a Michelin-starred dish, but the star... I thank the chef who came to the table and offered a tasting of his exquisite wild boar salamis.

I had the pleasure of enjoying a truly extraordinary gastronomic experience at this Michelin-starred restaurant, where every detail is meticulously crafted with precision and passion. Special praise goes to Chef Riccardo De Pra, who transforms the highest-quality ingredients into dishes that are true works of art. Each course tells a story, a perfect balance of creativity, technique, and respect for the ingredients. The flavors are intense yet harmonious, with never-trivial combinations that surprise and captivate from the first bite. The dining room staff deserves equally high praise: professional, attentive, and always friendly, they put guests at ease, discreetly guiding them throughout the tasting experience. The service is impeccable and contributes to making the experience even more memorable. The dishes, meticulously crafted down to the smallest aesthetic and flavorful detail, demonstrate a constant pursuit of perfection. Every element on the plate has a precise meaning, and nothing is left to chance. An experience that goes beyond simple dining: it's a true sensory journey that I highly recommend to anyone who loves haute cuisine. Congratulations again to the chef and the entire team for their excellence.