Finest variety of flavours

Creations from regional products

Savoy’s gourmet cuisine invites you on an exciting journey through Mediterranean and alpine aromas. A realm of delights, hearty treats, refined delicacies and sweet temptations – all crafted from fresh, regional ingredients.
The 5-course Savoy gourmet dinner offers a wide à la carte selection and a variety of fitness- and health-oriented dishes. The rich salad and antipasti buffets with savoury carpaccios, delicate fish antipasti, different salads with a curated choice of olive oils and a fine cheese corner promise evenings full of indulgence.

Start your day with a vitamin-rich breakfast buffet. In the morning you will be greeted by the aroma of freshly baked organic wholemeal bread, Italian pastries and delicious cakes. Fresh juices, vitality corner, tea bar and many freshly prepared breakfast specialties provide energy for the day.

Hearty breakfast buffet
Hearty breakfast buffet
Hearty breakfast buffet

Hearty breakfast buffet

The day begins with indulgence at our hearty breakfast buffet: the aroma of freshly baked bread, Italian pastries and cakes, fresh juices, a vitality corner, muesli, dried fruit, nuts and fresh fruit provide plenty of energy. Cheese and cold cuts from South Tyrol, salmon, mozzarella, tomatoes and freshly prepared egg dishes complete the offering.

Head ChefMichele Iaconeta

Head Chef
Michele Iaconeta

Mediterranean roots meet the flavours of the Dolomites

Michele Iaconeta discovered his passion for cooking at an early age in his native Puglia. After attending hotel school in Vieste, he gained experience at renowned establishments – from the Regio Hotel Manfredi, where he became head chef at just 23, to Casa degli Spiriti on Lake Garda and the three-Michelin-starred Azurmendi in the Basque Country.

Today, Michele brings his personal culinary style to the Savoy Dolomites: Mediterranean, creative and light. He particularly enjoys reinterpreting ingredients and flavours from the mountains, giving them a surprising and unconventional twist. Fresh herbs, regional ingredients and homemade pasta all play an important role in his cuisine. His creations are complemented by selected wines from our wine cellar, featuring more than 600 labels.

The wine cellar – a treasure chambre for connoisseurs and explorers