The restaurant in our ecological hotel in Cavalese: joy for the palate
Informal, tasty and healthy
Everything began with the renovation of the Park Hotel Azalea according to an ecological philosophy to respect the environment. This is what drew our interest in food and responsible procurement that is compatible with the needs of our ecological hotel and its guests. This path led the Park Hotel Azalea to include vegetarian and vegan cuisine, typical of a vegetarian hotel, and the use of organic and regional products in its traditional cuisine. Restricting meat consumption is part of the Park Hotel Azalea philosophy as we are aware of the fact that the production of meat creates a greater amount of pollution compared to the production of vegetables and grains, therefore lesser consumption would have positive effects on the entire eco-system.
In searching for dietary wellness we take a page from the Steiner hypothesis where the plant that nourishes humans is in a reverse relationship and every day of the week is inspired by a different grain. Beside the menu there is a colourful and imaginative buffet where vegetables and seeds bring to life an inviting food choice accompanied by bread and flatbreads made with our antique grain flours.
A pinch of fantasy…serving chickpea humus with homemade bread, combining sautéed vegetables with Cavalese cheeses, seasonal soups and grains with freshly-picked thyme, tasting some traditional dishes or those from the eccentric cuisine of the 70s and taste the combination of flavours and fragrances that combine first in the nostrils and then in the palate .... this is the cuisine at our eco hotel in Trentino, Cavalese, “full of vegetables”.
Paola’s corner is the sweetest spot at the Azalea. Her pastries are light, pure in flavour and have an “Italian” character. Sugar is used in moderation and butter and milk often move over to leave space for water and oil. They are digestible and delicious pastries that highlight the flavour of the ingredients.
Strudel made with “crazy dough” is the emblem of this philosophy that transforms and adapts with the rhythm of the seasons, with different fruits each month throughout the year. Panettone is the symbol of this philosophy that transforms and adapts following the rhythm of the seasons, by becoming a “brazedel or colomba cake” and changing colour (always natural).
Breakfast, lunch, and dinner with imagination
When you wake up in the morning at the Eco Park Hotel Azalea you are greeted with the fragrance of fair trade organic coffee and the flavour of fragrant light cakes, both vegan and regular, made by Paola. At any time you can enjoy an aperitif, tea, or organic tisane created for the hotel by Mrs. Frener. There are two dinner menus ranging from classic to traditional dishes like Carlo’s canederli.
Inspired by the seasonal ingredients, the “starbene” menu is a treasure map for discovering Paola’s cuisine with “lots of vegetables”. Guests can choose one of the two, or even the children’s menu, classic and vegetarian/vegan. They can also choose freely from among the various dishes, creating a personal journey.
Breakfast is a surprise, with waffles, pancakes, “ambleti” (crepes) and easily digestible brioche, with a long rising process. The homemade vegan nutella, Cavalese honey, organic rapadura, and grain grinder for making flakes are intriguing. The icing on the cake is the homemade whole grain bread, baked fresh every morning.
At lunch, the single-course dish written on the blackboard is offered, with a balanced combination of carbohydrates, protein, and vegetables, and sweetened with a taste of pastry.
The restaurant features creative cuisine that is still linked to traditional Mediterranean flavours and that reinterprets traditional Trentino recipes. Some evenings are dedicated to “traditional recipes”, polenta, where everyone sits together, and even some “raw food” experiments. We always take care of those who have special dietary needs with gluten-free and lactose-free dishes.
The dining room, lit by the large windows looking out over the garden, is a place with a thousand faces, with different atmospheres created by Paola’s imaginative mise en place that adapt to the menu. With candles, flowers, fruit, aromatic herbs, and a few pine needles...