Restaurant Icaro

The restaurant Icaro uses regional products, giving priority to seasonal ingredients. The result is healthy and tasty dishes that combine in itself the best of the culinary South Tyrolean and Mediterranean cuisine. Fine local wines complement this unique experience for the palate.
Chef Saverio Fiore, who loves to try his hand at daring gastronomic experiments, which arise from a combination of new creations and a strong link with tradition, directs the kitchen. The result is an interpretative fusion of simply unique recipes, such as the parsnip cream with monkfish, braised asparagus, Guanciale-bacon, and saffron caramel.