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Öffnungszeiten der Hotels Openingtimes of the hotels
Lifestyle DolceVita Resort Lindenhof
26.12.20 - 10.01.21
04.03.21 - 12.12.21 & 26.12.21 - 09.01.22
Feldhof DolceVita Resort
26.12.20 - 10.01.21
18.03.20 - 21.11.20 & 26.12.21 - 09.01.22
DolceVita Alpiana Resort
26.12.20 - 06.01.21
19.03.21 - 07.12.21 & 26.12.21 - 09.01.22
DolceVita Luxury Resort Preidlhof
26.12.20 - 06.01.21
29.01.21 - 28.11.21
DolceVita Hotel Jagdhof
26.12.20 - 06.01.21
20.03.21 - 21.11.21
Char à la Passeier Valley

Char à la Passeier Valley

with beetroot & and yellow beetroot – Vinschgau apple



Marinated char:
• 500 g ready to cook fillets of char (boneless)
• 30 g granulated sugar
• 30 g coarse sea salt
• 30 g parsley
• 1 sprig of rosemary and thyme
• 5 g juniper berries
• Freshly ground black pepper

Tartar of marinated char:
• 60 g marinated char, finely diced
• 30 g sour cream
• Some chopped parsley
• Freshly ground black pepper
• Sea salt
•1 dash of lemon juice

Pickled beetroot and yellow beetroot:
• 1 beetroot, boiled and peeled
• 1 yellow beetroot, boiled and peeled
• 2 level tsp of salt
• 4 level tsp of sugar
• 10 tbsp. rice vinegar
• 1 red chilli
• 10 tbsp. water

Apple puree:
• 2 apples (Golden Delicious)
• Some sugar
• 1 dash lemon juice
• Some leaves of cress


Marinated char:
Mix all ingredients well and marinate the whole fillet of char in the mixture. Leave the fillet to marinate in the fridge for 24 hours. Remove the spices and herbs from the fillet of char and cut into six tranches.

Tartar of marinated char:
Mix all ingredients and season to taste. Use a teaspoon to shape quenelles from the mixture.

Pickled beetroot and yellow beetroot:
Cut the beetroot and yellow beetroot into any shape. Mix all remaining ingredients, bring to boil and marinate/pickle the
beetroots in the mixture.

Apple puree:
Put all ingredients in a vacuum bag and vacuum completely. Boil in a bain-marie or food steamer until soft. Empty the content of the bag into a container and mix with a hand-held blender until smooth.


Arrange on a plate as desired and garnish with leaves of cress.

Dear Dolce Vita friends
The past months have been tough. We would have never thought that the summer season could become such a success. But it did – thanks to you! You encouraged us, supported us with your kind words and actions, and reinforced our decision to carry on. We would like to thank you for that with all our hearts.

Now, our five Dolce Vita hotels are taking a break and will presumably reopen on December 26th.

Until then, we wish you health, a great deal of optimism, and beautiful moments with your families. We can do it!

Warm regards from South Tyrol,
the Dolce Vita Hotel families


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