Laion Dining

I'm going to take a moment to show you the beautiful dishes from the Sud Tyrol. This was my experience. They used local farm fresh ingredients and, elevated not only by their mountainous village but their knowledge of pairing, made the meals sublime. Menus were printed in Italian and German and laid on your breakfast table. While you were eating from the cold breakfast options like croissants, muesli, and cheese, the wait staff asked which of the options you wanted for dinner. There were choices for opening course which was often a fresh from the garden salad or soup, first and second course, and a light fruit or schnapps ending. They use only balsamic vinegar and oil as a dressing, but the balsamic was so good, it was so so delicious. I translated the menu each day and made the mistake once of writing English on the paper. I was scolded, gently, in German though so it sounded slightly stern, and realized that perhaps they recycle the menus weekly? I presume that the chef then spent the day knowing how many fish to buy and prepare, for example, and dinner was your option to arrive between 6-7, and enjoy the table for the evening. There was no one that needed your spot, there was no rush. The peace and pleasure of taking your time was enchanting. Local beer was very good.

Variation on the caprese salad. The bread baskets had at least three kinds of homemade options. We had already eaten some of this one.

Chuck's chicken with veg and my air roasted mixed veg.

Dessert the first evening was an egg white with apricot.

Zuchini soup, fish of the day, fruit bowl and pear schnapps

The local wine options were terrific and very reasonable, (10E for a bottle, approximately)

Over the three days we made friends with Oscar, who has been working here every day, yes 7 days per week but not ALL day, over 40 years. He took great pride in his work. On the last evening I noticed his portrait in a back of the restaurant. He laughed as I took the photo, oh, this is me 20 years ago.