The restaurant in our ecological hotel in Cavalese: joy for the palate
Informal, tasty and healthy
OUR KITCHEN MAKES YOU FEEL GOOD
The kitchen of eco hotel azalea is an ethical choice, healthy cuisine, colorful, organic and tasty. It isn’t only vegan, vegetarian or raw food, is mostly full of plant (so to say plant based), combined with passion, knowledge and imagination with whole grains and legumes, always avoiding vegan surrogates of meat and salami every day and in every season of the year we carefully choose high quality organic ingredients. We’ve always been aware that "we are what we eat", for this we choose high-quality organic ingredients, selecting them from those that particularly help strengthen our immune system. Whenever possible, we rely on local farmers to small mills that still grind ancient Italian grains on stone, flours, fresh and fragrant, which meet our mother yeast and give rise to bread and fragrant desserts. The nature and its rhythms guide our choices, the pure, clear water of Val di Fiemme and herbs that grow in the meadows to flavor dishes, along with sea salt coming from the saline of Cervia and Sicily. Our cuisine was born in the Dolomites with dishes that also reflect this tradition, but with an open eye and heart on the world, bringing colored spices into the kitchen which, used with wisdom and parsimony, perfume and heat our "worldwide” vision on dishes .
TASTY AND HEALTHY FOOD
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 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, “rich in vegetables”.
This is the sweetest corner at the Azalea. Our pastry is light, pure in flavour and has 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 “pasta matta” 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” (made for Christmas) is the symbol of this philosophy that transforms and adapts following the rhythm of the seasons, by becoming a “brazedel or a colomba cake” changing shape and colour but remaining natural and healthy.
CREATIVE BREAKFAST, LUNCH AND DINNER
When you wake up in the morning at the Eco Park Hotel Azalea you are greeted by the fragrance of fair trade organic coffee and the flavour of fragrant light cakes, both vegan and regular, made by our chef Paola. At any time you can enjoy an aperitif, tea or organic tisane created for our hotel by Mrs. Frener, a herbs expert from South Tirol. There are two dinner menus ranging from classic to traditional dishes like “Carlo’s canederli” (bread balls with herbs).
Inspired by the seasonal ingredients, the “healthy” 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 the reinterprets traditional Trentino’s recipes. Some evenings are dedicated to “traditional recipes”, such as “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 with imaginative mise en place that adapt to the menu. Candles, flowers, fruit, aromatic herbs, and a few pine needles...add the rest.