Restaurant
Bar
Our bar/snack bar is located right on the cross-country skiing trail and at the arrival point of the alpine skiing slopes.
On the terrace, natural solarium, you can relax and admire the wonderful view while enjoying a tasty snack.
Restaurant
Our chefs are ready to cater for all your requirements with delicious Italian dishes and traditional specialities of the Valtellina.
Directly from the kitchens of the Hotel Nevada, below are a number of dishes you can enjoy in our restaurant:
Menu
Bresaola carpaccio (serves 4)
200 g of Valtellina bresaola - 100 g of porcini mushrooms under oil - flakes of Parmesan cheese - rush salad leaves - extra-virgin olive oil - lemon juice and pepper to taste.
Arrange the bresaola on the plates; thinly slice the porcini mushrooms and place on top of the meat; sprinkle with lemon, pepper and olive oil; dress with Parmesan flakes and rush salad leaves.
Sciatt (serves 4)
200 g of buckwheat flour - 100 g of white flour - mineral water - 2 spoonfuls of grappa - 250 g of semi-fat casera cheese - oil, vinegar, salt, frying oil - chicory.
In a dish, mix the flours, grappa and salt, adding a little mineral water until a mixture is obtained that is not too soft; cut the casera cheese into cubes measuring about 2 cm on each side and dip these in the mix; leave to rest for about two hours; using a spoon, pick up one cheese cube at a time, covered with the batter and let it fall into the boiling oil; brown and drain the sciatt; serve on top of the finely cut chicory with olive oil, vinegar and salt dressing.
Pizzoccheri (serves 4)
200 g of buckwheat flour - 100 g of white flour - water and salt to taste - 300 g of Savoy cabbage - 150 g of potatoes - 250 g of skimmed and fat casera cheese - 200 g of butter - 3 garlic cloves - 3 onion slices - 6 sage leaves.
Mix the two flours with salt and water until the mix is smooth and velvety to touch; roll a sheet of pasta, not too thin and cut it into strips; cut the vegetables into pieces and cook them in plenty of salty water for about ten minutes; add the pizzoccheri and cook for another ten minutes; after cooking, using a skimmer, remove the pizzoccheri and vegetables from the pan, a few at a time; place these in a dish and cover with the casera cheese cut into cubes; repeat the operation until three or four layers have been formed; finally add the butter and brown together with the garlic cut into slices, the onion and the sage.
Mushroom Sminuzzato with polenta (serves 4)
400 g of fresh porcini mushrooms - 50 g of onion - 1 clove of garlic - 200 g of rolled bacon - 20 cl of extra-virgin olive oil - 200 g of tomatoes - 20 g of parsley - salt, black pepper to taste POLENTA: 400 g of corn flour - 2 l of water - salt to taste
Prepare the polenta by cooking the corn flour for an hour in salted water; heat a large pan, pour in the oil, the finely chopped onion and the clove of garlic cut in half; brown gently and add the cubed bacon; once the bacon fat has melted, higher the flame, add the mushrooms and turn these in the pan for ten minutes; add the peeled tomatoes, after removing the seeds and cutting them into cubes; continue cooking for another ten minutes; toss in the pan and then add the freshly-ground black pepper and chopped parsley; arrange the polenta on the plates with a hole in the middle and fill the latter with the mushrooms.
Panna cotta with berry sauce (serves 4)
4 dl of fresh cream - 6 g of isinglass (one sheet) - 50 g of sugar - 1 bag of vanilla - 1 spoonful of sweet liqueur - 200 g of mixed berries - sugar and lemon juice.
Allow the isinglass to soften in cold water; heat the cream with the sugar, the vanilla and the sweet liqueur; take off the flame, add the isinglass after wringing and mix well; place the mixture in four moulds and put in the fridge for three or four hours; serve the sweet after decorating with berries, covered with lemon juice and sugar or else whipped in a mixer with sugar so as to obtain a liquid sauce.