Tartar- & Carpaccio-Weeks in autumn

This November, we’re hosting our second Tatar & Carpaccio-Weeks. Expect variety, alpine-Mediterranean flair, and of course, mouthwatering flavors.

Our culinary artists, Michael, Gregor and Mirko, are pulling out all the stops for you: with great passion, a rich array of flavors, and handpicked ingredients from South Tyrol and the Mediterranean, they will be creating culinary highlights just for you. From delicate plating to carefully selected herbs from our own garden – every element is crafted with heart and precision to make each bite a unique taste experience.

Our menu features reimagined classics: South Tyrolean beef steak tatar, refined with a flavorful herb sauce, served with a potato waffle and paired with delicate mustard ice cream. Seafood lovers can look forward to light octopus carpaccio with marinated glass noodles and a pepper vinaigrette, or to tender tuna tartar with avocado and wasabi. Vegetarians won’t miss out either – how about carrot tartar with wild herb salad and chestnuts?

Autumnal alpine-Mediterranean touches and little surprises will round out your evening beautifully.

Of course, the right wine is a must. Our sommelier Max will recommend the perfect wine pairing from our wine cellar for every dish. Light, fresh white wines complement the seafood, while velvety reds and full-bodied terroir wines enhance the beef tatar perfectly.

Come by, treat yourself, and experience the world of Tatar & Carpaccio in a cozy autumn setting. Whether as a full menu or a small sharing experience – we look forward to welcoming you at Valsegg.