24/09/2026
Where Alpine soul met Mediterranean elegance.
On Saturday, 19 September, Ristorante Dei Cappuccini hosted an exclusive four-hands dinner, bringing together the distinctive culinary visions of Chef Claudio Lanuto and Chef Theodor Falser.
Drawing inspiration from South Tyrol and the Amalfi Coast, the menu unfolded as an elegant dialogue between mountain and sea, celebrating seasonality, exceptional ingredients and deeply rooted traditions.
An unforgettable evening shaped by creativity, authenticity and a shared pursuit of excellence.
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Chef’s Welcome Amuse-Bouche.
Turnip stuffed with seasonal mushrooms
beurre blanc sauce and white spring truffle.
Squid and marinated zucchini, mussels and mint.
Acquarello risotto with alpine nettle, crispy buckwheat, fermented blackberries and sea urchin.
Red snapper in acqua pazza broth.
Lagrein-braised Wagyu beef cheek, alpine barley miso e spuma, samphire and confit beetroot.
Cocoa babà, cappuccino espuma and 72% dark chocolate crémeux.
Claudio Lanuto, Executive Chef Dei Cappuccini Restaurant & Theodor Falser, International Culinary Consultant and Award-Winning Chef.