Created with passion and the best local products
A palette of genuine flavours
Cooking in the Runcac Hotel in Pedraces (Badia), Alta Badia, is literally a family affair. Now it's the turn of Manfred Irsara to continue his parents' gastronomic traditions. Always eager to surprise the guests with flavoursome South Tyrolean specialities, he never forgets about Mediterranean and international classics. His dishes embody authenticity and a wonderful harmony of flavours, based on top-quality ingredients originating mainly from local producers.
The appetizing South Tyrolean breakfast will boost your energy with a rich buffet, including lots of local specialities: farm cheeses from the Badia Valley, South Tyrolean cold cuts and dairy products, fresh fruit, homemade cakes, hot egg-dishes and, of course, a wide variety of drinks, including different kinds of coffee and tea, hot chocolate, herbal infusions, juices and many others.
For dinner you can enjoy a creative and well-balanced 3-4-course menu accompanied by a generous buffet of appetizers and salads. Special attention is paid to the needs of guests suffering from food allergies and intolerances. The result is a simple, but flavoursome and genuine cuisine, where every dish conveys Manfred's passion for gastronomy, rooted in the local culinary traditions.
The appetizing South Tyrolean breakfast will boost your energy with a rich buffet, including lots of local specialities: farm cheeses from the Badia Valley, South Tyrolean cold cuts and dairy products, fresh fruit, homemade cakes, hot egg-dishes and, of course, a wide variety of drinks, including different kinds of coffee and tea, hot chocolate, herbal infusions, juices and many others.
For dinner you can enjoy a creative and well-balanced 3-4-course menu accompanied by a generous buffet of appetizers and salads. Special attention is paid to the needs of guests suffering from food allergies and intolerances. The result is a simple, but flavoursome and genuine cuisine, where every dish conveys Manfred's passion for gastronomy, rooted in the local culinary traditions.
