Cuisine, a primordial gesture of love
Cooking is an act of care, of attention, of love. Interpreting the culinary vision of Castel Badia is Alberto Toè, a Treviso-born chef (1988) whose craft has been shaped in some of Europe’s most prestigious kitchens. His philosophy sees cuisine as a cultural and ethical responsibility. His creations are born of the land and the seasons, speaking the local language yet looking beyond, with a distinctly contemporary sensibility.
Umes
An intimate space where time stretches around a single table, the stage for a ritual both personal and shared. Here the kitchen reveals itself before the eyes, every gesture a story: slow fermentations, local ingredients, ancestral broths. Umes — “mothers” in the local dialect — is a tribute to the hands that nourished generations, to the abbesses who once dwelled within the walls of the Castle, and to Mother Nature, inexhaustible source of life and flavour. Above all, it is a declaration of love for the earth: every ingredient chosen with care, every dish an act of respect for the environment, the rhythm of the seasons, and the resources of the land.
Stube Badia
A series of historic rooms, each with its own soul. Stube Badia is an all-day-dining experience that welcomes with warmth and intimacy, where the menu shifts daily with the seasons. Mountain cheeses, fresh garden vegetables, hearty soups and homemade desserts prepared from time-honoured recipes: here, flavour and land weave themselves into story.
Bar & Lounge
Classic cocktails meet alpine-inspired creations, where mountain herbs blend with premium spirits.
To accompany your drink, a refined selection of light dishes from the kitchen: perfect for a slow, savour-the-moment kind of break.