Laite

Set in the Alpine borderland of Sappada, Laite occupies two restorated historic wooden rooms from the 1600s and 1800s. In the kitchen, Fabrizia Meroi, joined in the dining room by her daughter Elena, crafts a cuisine rooted in the rhythms of the territory yet enriched with personal, creative interpretation. Her dishes pair local ingredients with unexpected harmonies – delicate alpine fish enhanced with pumpkin and miso, radicchio and foie gras lifted by the aromatic saurnschotte cheese, or more daring compositions like snail with bitter cocoa and elderflower, eel with sanguinaccio and mandarin, and an ethereal walnut broth with marinated egg and white truffle.