La Siriola

Incredible cooking from the South Tyrol! Service was impeccable, food was simply amazing (quality of ingredients, imagination, execution, technique and skill — all incredible!). Moving into the cheese room/cellar for a course midway through the tasting menu added some great theatrics. If you’re in the Dolomites it’s worth the visit. The wine list will blow your socks off too; reasonably priced delicious wines that are well matched to the food. I’m also a coeliac, La Siriola went above and beyond to make sure my gluten free meal matched those who I was dining with.

Delicious modern cooking with ingredients from all over the world as well as the South Tyrol region. Matteo Metullio just gained his second Michelin star last November and it is well deserved - great cooking and a fabulous front of house team! Get excited for the chocolate room as part of the menu with homemade as well as rare chocolates from all over the world.

Lovely luxury in low key. Fantastic gourmet restaurant. We will definitely be back.

Tra i pochi ristoranti "stellati" con Cheese & Chocolate room anzi forse l'unico. Propone ben 5 menù gourmet completissimi per tutti i gusti, cosa quasi introvabile, visto che alcuni stellati hanno la supponenza di imporne 1 o poco più. Atmosfera, servizio e cucina di altissimo livello, ed ogni volta che torno noto la costante attenzione e ricerca per migliorare costantemente ogni piccolo dettaglio. Descrivere la bontà e la cura dei piatti è riduttivo, bisogna provarli per poter capire di cosa si stia parlando. Prezzo in linea con il livello di quanto offerto. È da diversi anni che appena ho l'occasione ci torno. Bravi.

il locale è raffinatissimo, atmosfera accogliente, bella musica di sottofondo, tutto il personale attento e preparato, simpatico e gentile. I piatti che abbiamo preso, tutti (5), avevano sapori ben identificabili e freschi. Nonostante gli abbinamenti poco montanari, ho gradito molto la tartare di tonno e la zuppa di ceci e porri, anche gli spaghettoni cacio e pepe erano un buon piatto, come fatto a casa. Durante la cena, con i consigli del maitre sommelier Sig. Simonpaolo, abbiamo degustato circa 4 calici a testa, tutti azzeccati. Che dire se non che consigliamo di cenare al Wine Bar almeno una volta! Ottimo anche per un dolce e un calice di vino a fine serata...

La degustazione in cantina e la stanza del cioccolato sono una marcia in più in una cena peraltro pregevole e senza difetto.

Ristorante bellissimo, personale di estrema cortesia....due menù degustazione che esaltano il palato: merito dello chef ma anche del sommelier un genio, che stupisce con abbinamenti sorprendenti! Entrare in questo ristorante, sedersi ed ascoltare è un viaggio della mente ancor prima che del palato....meravigliosa cena per festeggiare l’onomastico! Meritatissime le due stelle Michelin, che si vincono stando in cucina, circondandosi di un grande staff, e non andando in TV....congratulazioni a tutti!!!!

Posto meraviglioso contornato da piatti squisiti e ben presentati. Che dire dei dolci: un vero attentato alla golosità! Se poi aggiungiamo un sommelier molto raffinato e con ottime capacità di associazioni, il gioco è fatto. Complimenti a tutto lo staff, capitanato dall'eccellente chef.

La Siriola was our second (and last) Michelin-starred dinner during our time in the Dolomites last month. Coming off of the previous night's experience at St. Hubertus, the restaurant had a high bar to match, and it ended up being a very good experience. The restaurant itself is within a resort that is a few kilometers outside of San Cassiano, but given the popularity of the hotel in the summertime, the parking lot can fill up quite quickly...so if you do come when it seems the 'normal' time for dinner is (sometime after the sun is fully down), keep in mind that you may have to improvise a little. With low arched ceilings, La Siriola feels like a cozy spot as soon as you step inside. We had a corner table / booth that added to that feeling, as we could watch the sunlight fade away into night while enjoying our tasty food. The service was spot-on overall, with the folks running the place being overly generous (to the point of stuffing ourselves) with the amuse bouche and the extra desserts (more on that later). One thing that was a bit disappointing was the selection of apertivos, brought as a 'menu' in the form of a label on a giant Magnum of champagne. I went with the pisco sour, which looked very cool when being prepared - only to realize that the 'cocktail', as served, had a very thick foam that, once deflated, left you with less than half a glass of the actual drink. We did have some excellent wines, though - a common theme at all of the spots we ate at throughout the region. I'd say that the food was a little different at La Siriola, with a nod towards tradition but with a more modern approach to the preparation of the dishes. The first thing to note is that while there are thematic menu choices to select from, the individual dishes add up to roughly 10-15 euros short of the tasting menu - meaning that, once you add in dessert, there isn't necessarily any savings from going with a fixed menu, outside of the creativity that went into pairing the items. In hindsight, while there are various aspects of nature highlighted in the menu names, I did not distinctly detect a strong theme throughout all of them - and next time, I would definitely go my own way. We all started with the same amuse bouche, which was a mix of interesting bites - beef and soy broth (almost like a savory sip of tea), along with a rice croquette with olive oil mayo (a bit heartier) and pureed cauliflower with cuttlefish and sliced almonds (there was less seafood than I would have liked, as more would have made the dish stronger. A very large tray of bread was served, along with olive oil and fresh farm butter - and again, it was the main culprit for us leaving so full. Be forewarned that they will refill the entire(!) tray if you eat it all, but it's so fresh and hearty (especially the ciabatta) that it is hard to resist. My first plate was a very beautifully-plated deer carpaccio (a first for me), topped with very dainty poached quail eggs and cubes of cauliflower gel topped with apple jelly. Raw venison is a bit too gamey for my liking (although the quail egg helped to smooth the flavor profile), but it was a lot happening on the plate for my liking. I had a bit of the foie gras served as the first course of the 'Fir' menu, and that was excellent - the first sign of regret on picking a fixed menu. The tortelli that was next was rich and hearty, but with almost-crunchy pieces of speck on the outside, I thought it came off as a bit heavier than I would have preferred. For my main, the shoulder of veal was served with a little salt and a dash of barbeque sauce (per the menu, but lighter than American-style BBQ sauce) that was very good, if a tad overcooked. The second plate, which consisted of tartare from the 'head' (again, per the menu) was interesting but reminded me a bit of the deer carpaccio - a very muddled flavor profile amongst the raw meat (outside of the foie). We then entered the fun part of dinner (outside of being stuffed), starting with our cheese plate with 15(!) different cheeses. I enjoyed the jams and honey with them, as well as the variety, but we were regretting our bread intake for sure by now. A visit to the chocolate room followed - it's a room where all sorts of different chocolates are stored, and for you to sample to your heart's delight. A freshly chocolate-dipped mint ice cream bar (one of the purest infusions of mint I have eaten) was served as well before we returned to finish our last course, which for me was a a chocolate souffle cake with ice cream and a carrot-apple juice (a bit tart and not the best pairing given the dish, IMO). I certainly enjoyed the food here, and everything was presented thoughtfully and beautifully. That said, I think the fixed courses could use a bit more work in presenting a unifying theme, and some (such as having carpaccio and tartare in one meal) was a bit much. All in all, the tasting menu is good value for the high quality, but make sure to go a la carte.