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.
Gourmet Restaurant
Opening Spring 2026
A tribute to food as a primordial gesture of love. In this space, defined by its chef’s table and warmed by an open fire, Alberto Toè’s cuisine will take on the challenge of reinterpreting mountain roots through a contemporary lens: ancestral broths, slow fermentations, wild ingredients, and dishes that merge memory with modern vision.
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.