Conscious Cuisine

“My favorite dish? Tyrolean bread ravioli with veal breast ragout and chanterelles”.
This according to Marc Oberhofer, catering manager at the Castelrotto-based Lamm hotel. The facility, nestled in the unparalleled backdrop of the Dolomites, after an attentive redecoration combining the charm of tradition with a modern, welcoming and well-finished design, a new chapter of its history, that began in 1670, with a totally new look and management.
Oberhofer takes also part in the new life of the hotel, explaining in detail the value, also cultural, of his culinary proposal: “I could call it a creative cuisine, but the starting point is always South Tyrolean tradition. I like to study and give a personal interpretation of classic recipes adding my personal touch. It is a mountain cuisine inspired by nature and the seasons. Indeed, I use only local, seasonal and high quality ingredients coming from local sources in respect of sustainability: organic fruit and vegetables, alpine herbs, milk and dairy products, eggs and meat, all come from our valleys’ farmhouses (also fish is from South Tyrol), and in the dishes available in the menu they really make a difference. It is a healthy and conscious way of cooking, where attention to health is one of the main things: I am always careful that each dish contains the right amounts of protein, carbohydrates, vitamins and fiber, because each dish must be balanced from a nutrition point of view, as well as beautiful and good. It is therefore essential to have excellent raw materials. In my dishes I always try to add a touch of color, especially green and red, a few spices, and I love to mix different textures, from soft to crunchy “. Zum Lampl, the hotel restaurant, was lately joined by a small new gourmet restaurant: Lamplstube, always led by Marc Oberhofer, with three tables for up to ten seats. “It is an homage that I pay to myself and to my guests,” said chef Oberhofer, “another chapter added to my story and that I write with emotion and enthusiasm. I wanted a cozy and accurate place where I could continue to experiment with my cuisine, between tradition and creativity, always respecting quality and sustainability standards that characterize the hotel’s attitude”.