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    Our Highlights at Hotel Peter

    Delight your senses

    Alpine-Mediterranean cuisine at the Hotel Peter in the Dolomites
    Mmh, what a lovely smell…. Mmh, so delicious… At Hotel Peter we spoil your palate with culinary delights from the South Tyrolean and the Italian kitchen,
    a successful combination of Alpine and Mediterranean. With fresh & first choice products from local and organic farmers, our kitchen chefs create
    culinary masterpieces full of variety, tradition, creativity and quality.

    In the evening our host John Simmerle, wine lover and connoisseur, welcomes you to our hotel bar with a glass of fine South Tyrolean wine,
    an Italian Grappa or a good digestive.

    The Hotel Peter ¾ board:

    • Every day from 7.30 a.m. to 10.30 a.m. our rich breakfast buffet awaits you with different local bread varieties, homemade cakes and jams, regional cheese and cold cuts, creamy yoghurt and cripsy muesli, local natural products, a bio-corner, freshly prepared egg dishes and freshly squeezed juices. To drink, we serve you Italian coffee or South Tyrolean herbal tea.
    • Our afternoon buffet spoils you with sweet delicacies such as homemade cakes & apple strudel and a hearty South Tyrolean Marende.
    • To drink, we serve you coffee or tea…
    • …and homemade pastries from our patissier.
    • At dinner we serve you a 4-course menu of your choice with a fresh salad and vegetable buffet.
    • Every Sunday we offer you a special festive menu with welcome aperitif.
    To our vegetarian/vegan guests and for our guests with allergies & intolerances we offer a selection of alternative dishes as well as gluten- and lactose-free and low histamine dishes.

    Our recipe corner - Our culinary highlights for you

    Beef fillet in Alpine hay and Speck crust with roasted vegetables and grey cheese espuma

    For 4 persons
    Ingredients for beef fillet:
    • 1 beef fillet (ca. 200g)
    • ca. 15g of Alpine hay (already cut)
    • 2 slices of smoked Speck (bacon)
    • 4 grains of Sichuan pepper
    • 2 grains of black pepper
    • Smoked Hawaian salt (to taste)
    • 10g of olive oil (E.V.O)
    • 1 vacuum bag 15x20
    Ingredients for roasted vegetables:
    • 4 broccoli flowers
    • 2 purple potatoes
    • 1/4 celery and turnip
    • 1/2 carrot
    • 1/3 green pepper
    • 1/3 red pepper
    • Coarse salt (to taste)
    • Pepper (to taste)
    • 6 vacuum bags 10x15
    Ingredients for espuma:
    • 200ml of clear beef soup from beef fillet (sieved)
    • 100ml of fresh cream
    • 250g of grey cheese
    • 5g of agar
    • Salt (to taste)

    Roulade with salmon filling

    For 4 persons
    Ingredients for roulade:
    • 100g of butter
    • 100g of flour
    • 440g of milk
    • 6 egg yolks
    • 6 egg whites
    • 1/2 baking powder
    Preparation roulade: Make a bechamél with milk, flour and butter and season to taste. Add the egg yolks, some finely chopped rocket and the baking powder. Fold in the beaten eggwhite and bake at 175° for 10 min. Ingredients for filling:
    • 800g of marinated salmon
    • 300g of cream
    • 4 eggs
    • Salt, pepper, fresh dill (chopped))
    Preparation salmon filling: Finely puree the salmon with the cream, add the eggs and fold them in. Season to taste with salt, pepper and dill. Now generously spread the cooled roulade with the salmon mixture and roll it up. Wrap the roulade in aluminium foil and then heat it in the oven at 120°-130°C to 85°C.

    Wild herb dumplings with Speck butter and Stravecchio cheese

    For 4 persons
    Ingredients:
    • 220g of dumpling bread
    • 3 small eggs
    • 1 garlic clove
    • 1 small onion
    • 250g of milk
    • 50g of wild herbs (goutweed, nettle, dandelion)
    • Nutmeg, pepper, salt
    • 4 tablespoons of butter
    • ca. 8 thin slices of South Tyrolean speck
    • Stravecchio cheese
    Preparation: Peel and finely chop onion and garlic, put some butter in a pan and fry them until they get glassy, then add them to the dumpling bread. Wash and finely mix or chop the wild herbs, add them to the bread and season with nutmeg, pepper and salt to taste.
    Add the lukewarm milk and the eggs and knead everything with your hands. Let the dough rest for 15-20 minutes.
    Form the dumplings and let them cook in boiling salted water for approx. 10-15 minutes. Melt some butter and fry the cut Speck slices for a short time.
    Put the dumplings on the plate and serve them with Speck butter and Stravecchio cheese.

    On wine tour with John

    In the evening our bartender and host John Simmerle – wine lover and connoisseur – welcomes you to our hotel bar with a fine wine from our region and interesting stories about the South Tyrolean wine region with its winegrowers, cellars and distilleries.
    Because a good wine and a bit of wine culture are part of every successful holiday!
    In the nearby, well-known wine-growing areas, wine lovers can also take part in guided winery tours with wine tasting, vineyard visits, wine safaris and wine bike tours. In autumn John invites you to join his personal wine tour with wine tasting. Well then, cin cin… let’s toast to a wonderful vacation!