Restaurant with gluten-free and lactose-free cuisine

logo hotel tre stelle Villamadonna Alpe Siusi

Italian and Tyrolean cuisine

An excellent combination of ancient Alpe recipes and the talent of our Chef and his staff.

We love to prepare dishes that are a synthesis of Italian cuisine and the culinary art of the Tyrolean Alps.

The products and flavours are revisited according to the most modern methods without, however, altering the original flavours of the ingredients. A new way of cooking and eating.

The quality of the raw materials

The careful selection of the purest raw materials from Alpe di Siusi and nearby towns contributes to give a high quality touch to the menus presented; they come from naturally organic farms and breeders:

  • the fresh meats and charcuterie come from a ranch in Val Venosta;
  • the cheeses come directly from the green Alpine pastures;
  • fruit and vegetables from the kitchen gardens and fields of the town of Siusi.
This simple strategy is the basis of our success…

Lunch menu

Check the menu for the current season offered by our kitchen.

You will love the culinary experience of trying so many refined dishes and an authentic, truly professional cuisine.

Also gluten- and lactose-free

Separate kitchen, the same menu for everyone!

For years, we have served people who suffer from food allergies or intolerances. It is a matter of pride for us to offer our celiac guests the same menu as the traditional one, but without gluten and lactose.

Our kitchen offers and prepares a gluten-free menu that is identical to the traditional menu presented to the rest of the clientele. We have a separate kitchen devoted to gluten-free preparation, with a chef exclusively assigned to that kitchen so that all the bread, pasta and desserts are prepared here: these are just a few of the strong points of our restaurant, where we use great attention in caring for our guests with all kinds of food allergies and intolerances.

Discover the pleasure of a gluten-free and lactose-free holiday at our hotel

In the kitchen

Angelo Berardi

Chef

For many years, I have been preparing cakes, ice cream, chocolate and desserts for the restaurant at Hotel Villa Madonna.
I am delighted to see so many guests return year after year and they all remember the desserts I have prepared for them in the past. Among the many, I remember one with particular pleasure. He asked me for a dessert he had not eaten for years. I will never forget his enjoyment of that dessert: he was a celiac guest!

Roberto Cerone

Chef

I have lived for many years in the Dolomites and I love its cuisine, which I consider the purest expression of the uncontaminated local farmlands. At the Hotel Villa Madonna restaurant, I am in charge of pasta dishes; all our pasta is fresh and homemade. The most important ingredient in my cooking is the “passion” I put into a well-prepared dish, a joy for the eyes and for the palate of the guest who receives it!

Bellarte Carlo

Chef

I have been working in the Tyrolean Alps for several years and I love its food culture – a wonderful combination of Italian and Austrian cuisine. Our guests love it too, especially those with food intolerances, because they feel safe and know they can eat what they like, the same as everyone else.

Dumitru Cristian

Chef

I am proud to work at the restaurant of Hotel Villa Madonna because very few chefs are able to work in a kitchen completely devoted to food allergies and intolerances, and separate from the rest of the restaurant environment.
A gluten-free dish is the result of a lot of cooperation and skill on the part of the entire team.

Munshi Jamall

Assistant Chef

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