One of the many legendary tales surrounding the Alpe di Siusi area is the one of the lambs which used to live in the meadows surrounding the hotel today. One of those lambs was considered so pious that the Sciliar witches weaved their magic to make the meadows even more fertile. This story dates back to the year 1,670 AD.

At Posthotel Lamm, we can certainly testify that the magical powers of nature still prevail, and we use many local products in the preparation of the tasty dishes presented to you by our kitchen staff.

We use ingredients from our very own herb garden as well as century-old recipes, and obviously, due to our history, we are especially well known for our lamb dishes. We are certain that you will enjoy great, high-quality dining at Posthotel Lamm, in our “witches’ kitchen“, accompanied by efficient service and the well-known South Tyrolean hospitality.

• Morning mail
• Breakfast buffet with tea bar and home-made herbal tea
• Afternoon snack from 3 pm to 5 pm
• Gourmet board arrangements (3/4 board)
• Themed entertainment evenings (gala dinner, Pasta & Fish, dessert buffet, carving night etc)
• Gourmet degustation meal once per week
• Weekly aperitif

As a teaser before your stay at Posthotel Lamm near Alpe di Siusi we already present you some traditional recipes to try out at home:

Witch’s Creamy Soup with crispy baguette-chips

for 4 persons
Ingredients:

• 1 peeled onion
• 3 medium potatoes
• 80 g of any fresh herbs (ex.: thyme, parsley, dill, tarragon, chervil, lovage, …)
• 1 lt. of cold water
• olive oil
• fresh cream
• salt, pepper
• nutmeg
• stock cube
• white wine
• 80 g fresh baguette

Preparation:
Cut the onion into cubes and let lightly sauté together with the olive oil. Add something of the white-wine and finally add 1 lt. of cold water. Season it with the stock cube, salt, pepper and a little bit of nutmeg. Let everything cook for ca. 1,5 hours with the added peeled and cut potatoes. Finally add the washed fresh herbs.

To refine the soup, just add a small drop of fresh cream and sieve the soup with a fine strainer.

In the meantime take the fresh baguette and cut it into thin slices. Put the slices into the heated oven (180 ° C) and let them bake golden-brown. Finally add a little bit of salt.

Garnish the prepared creamy soup with a small drop of olive oil and the baked slices of baguette.

Recommendation:
You can refine the dish with edible flowers!

Buckwheat cake

Ingredients:

• 250 g soft butter
• 250 g sugar
• 6 eggs
• 250 g buckwheat flour
• 250 g rubbed almonds
• 1 package vanilla sugar
• cranberry jam
• sugar icing
• fresh whipped cream

Preparation:
Cream the butter, 150 g sugar and the egg yolk together. Add the buckwheat flour, the almonds and the sugar icing. Beat the egg white with the rest of sugar until it is stiff.
Put it carefully under the pastry and fill it into a greased cake tin. Let it bake on moderate temperature for more or less 1 hour.

To cut the cold cake, bind a thread around the cake and pull tight until the cake is divided in half.
Stuff one half of the cake with cranberry jam. Finally put together the two parts and strew them with sugar icing. Serve with fresh whipped cream.