Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers praise the Insalata as the standout dish, delivering a crisp, vibrant start. The overall vibe is one of refined, warm simplicity that elevates every ingredient.
“This is the most representative dish of the new winter menu — over 44 elements, 15 different vegetables each treated differently in cooking and cutting. The sauce is a reduction of the same roots. There's a Latin dish called Crafunz on the side. The plating is beautiful, it's a shame to destroy it. You really taste the cabbage cream, and each bite is different — first the carrot comes through. It's a very deep dish, inspired by chef Cantafi's 11 years at Michel Bras. It changes weekly with the vegetables. For my taste, I put it in B.”
What creators say
1 creator has covered La Stüa de Michil - Simone Cantafio. Most active: Francesco Zini
The reviewer visits Stua de Michil, a Michelin-starred restaurant in Corvara, to experience chef Alessio Ferraro's new tasting menu, praising several dishes for their creativity and execution.
Dishes mentioned
Insalata
This is the most representative dish of the new winter menu — over 44 elements, 15 different vegetables each treated differently in cooking and cutting. The sauce is a reduction of the same roots. There's a Latin dish called Crafunz on the side. The plating is beautiful, it's a shame to destroy it. You really taste the cabbage cream, and each bite is different — first the carrot comes through. It's a very deep dish, inspired by chef Cantafi's 11 years at Michel Bras. It changes weekly with the vegetables. For my taste, I put it in B.
- Ravioli con brodo di cipolla arrostito
- Risotto Patrizia
Triglia con cottura bui
This red mullet is treated with a 'bui' cooking — flambéed after marination on the skin side, giving a caramelization effect. It's completed with a Bernese sauce with a touch of Calabrian 'nduja. The real game is the different textures of the three main pieces: the sauce, the mullet, and the first asparagus of the season. The fish flavor is strong with the marinade, the flambéed part is sweet, the miso sauce is very strong. The Bernese is very light, the 'nduja comes through at the end of chewing. It's a very delicate dish — the asparagus with its crunch is more protagonist than the mullet. For my taste, I put it at the same level as the salad: B.
- Maialino cotto alla brace
