Set within two magnificent wood-paneled stube from the 17th and 18th centuries, inside a typical mountain house in a quiet, picturesque hamlet, this restaurant reflects the culinary philosophy of chef Fabrizia Meroi through menus named in the local Sappada dialect. Verpai (“something that flows quickly”) is the shortest option, Asou (“like this”) traces the restaurant’s own history, while Plissn (“fir needles”) begins with tradition and evolves according to the season and the chef’s inspiration, sometimes with refined exotic touches. Local aromas and seasonal products take center stage in the dishes, paired with wines selected with passion by Fabrizia’s daughter Elena, whose excellent choices include many by the glass. There is no empty showmanship here, but rather a thoughtful interpretation of flavor, capable of leaving the fortunate few guests with unforgettable memories in this evocative mountain setting.