"Life is good at Vivanda! You will catch a glimpse of the open kitchen as you make your way into the restaurant, which boasts views of the national park and the garden. The chic design features modern lines and warm wood – the Cadonau family has its own woodwork workshop, hence the hotel name (IN LAINmeans "made of wood"). The affinity for the region makes itself felt in both the decor and the modern cuisine, which is based on local produce and presented in the form of a surprise tasting menu. Chef-patron Dario Cadonau works with dedication and his own unique style to showcase excellent ingredients in combinations such as aged venison with a silky parsnip cream, parsnip ragout and red cabbage puree. He and the kitchen team also get involved in serving the food. There's a wonderful assortment of cheeses – head to the ripening cellar to choose yours!" - Michelin Inspector
