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Costa Salici Restaurant

Where to eat in Cavalese, Trento, Trentino-South Tyrol

Getting to know Trentino-Alto Adige means not only exploring its villages and venturing on mountain trails to discover the Dolomites, a UNESCO World Heritage Site, but also enjoying its cuisine based on local products. The Costa Salici Restaurant in Cavalese is the perfect place to enjoy Trentino's cuisine in a spectacular location at the foot of the Lagorai chain.

The Costa Salici Restaurant
The Costa Salici Restaurant is located not far from the centre of Cavalese, in the heart of Val di Fiemme: the building looks like a characteristic alpine relais, surrounded by the foliage of fir trees. The restaurant was opened in 1998 and can accommodate up to 35 people: the alpine style is immediately recognisable in the Stube, a typical sitting room built with aromatic Swiss pine wood, and in the presence of the mussa, the typical Trentino stove that in winter gives even more warmth and cosiness to a very familiar environment. In summer, the Costa Salici Restaurant offers diners a splendid flower garden with a view of the Lagorai mountains: Aperitait is one of the events held in this Cavalese restaurant, with live music, drinks and finger food.
The Costa Salici is run by the Tait brothers, Stefano in the kitchen and Valeria in the dining room to guarantee the utmost hospitality and impeccable service to guests.

Cuisine linked to territory and evolution
"I don't like to label my cuisine, but if I had to, I'd say it's a free cuisine, a cuisine that represents my way of being: enthusiastic about our territory and curious to explore beyond the boundaries. A world of scents, colours and flavours: the woods, the mountains, the rivers of Trentino, which are expressed in my dishes, sometimes with influences from beyond the regional borders.
Our dishes are often created outside the kitchen: in a meadow while picking flowers, or during a trip, or at the table talking to each other. Every stimulus, every idea is always an asset to work on in order to bring our ideas to the table. This for me is the beauty of our work. "

Read the recipe for Lasagne of rye pasta with 'Formae Val Fiemme' and Savoy cabbage

Read the recipe for Goat Cheese Ice Cream, Blueberries and Lupine Coffee Crumble

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