Osteria dò Parèseasonal alpine essences
Beyond the threshold of Osteria dò Parè, you step into a family story that celebrates a deep love for the Dolomites—where rural tradition meets gourmet creativity.
We are faithful to our highland roots, to the woods and the fields. We share their spirit through a seasonal, zero-mile cuisine scented with buds, sprouts, and lichens.
We grow, raise, and forage under the open sky. Our ingredients are the soul of an alpine menu that will surprise you—from the first bite to the final course.
We are faithful to our highland roots, to the woods and the fields. We share their spirit through a seasonal, zero-mile cuisine scented with buds, sprouts, and lichens.
We grow, raise, and forage under the open sky. Our ingredients are the soul of an alpine menu that will surprise you—from the first bite to the final course.
Our ingredients
The Osteria’s kitchen draws on the organic ingredients from our farm: meats, fresh eggs, butter, hay milk, honey, vegetables, wild herbs, and berries we gather around the farmhouse.
In addition to fresh produce, the chef relies on a pantry of local specialties, naturally processed and preserved: exquisite cheeses, cured meats, jams, and fermented foods.
As for wines and the products we source externally, we carefully select trusted small-scale producers from the region—people who, like us, work with respect for nature, people, and animal welfare.
In addition to fresh produce, the chef relies on a pantry of local specialties, naturally processed and preserved: exquisite cheeses, cured meats, jams, and fermented foods.
As for wines and the products we source externally, we carefully select trusted small-scale producers from the region—people who, like us, work with respect for nature, people, and animal welfare.
Our own products
We raise Grigio Alpina dairy cows, calves, goats, hens, and honeybees. In our garden, you’ll find vegetables, tubers, and small fruits from Fassa. All flavorful, all genuine.
Slow Food Presidia
We’re proud of our finest products, including two Slow Food Presidia: Miel da Mont and beef from the Grigio Alpina breed.
Foraged by us
Foraging brings the essence of our mountains to the menu—with a touch of buds, sprouts, and lichens.
Ingredients from our farmseasonal alpine essences
- Raw milk cheeses from Grigio Alpina cows (Slow Food Presidia) and Pezzata Mochena goats, both endangered breeds.
- Meat and cured products from veal and pork. The calves are fed our hay milk and forage; the pigs, raised in Trentino, are fed with whey from our dairies.
- Fresh eggs from our happy hens—an essential ingredient.
- Honey from our bees, which we move above 1800 meters in summer to produce the rare Miel da Mont (Slow Food Presidia).
- Vegetables from the garden and small fruits grown right below the Osteria, used to prepare jams, mustards, preserves, and fermented specialties.
Ingredients from our farm are marked like this
in our menu.
in our menu.
Slow Food Presidia ingredientsgood, clean and fair ingredients
Presidia are Slow Food communities that work every day to protect native breeds, heirloom vegetable and fruit varieties, traditional breads, cheeses, cured meats, and desserts from extinction.
They are committed to preserving traditional knowledge and artisanal production methods.
They care for the environment and help preserve landscapes, local territories, and cultures.
There are around 600 Presidia worldwide, involving farmers, artisans, herders, fishers, and winemakers across 70 countries.
They are committed to preserving traditional knowledge and artisanal production methods.
They care for the environment and help preserve landscapes, local territories, and cultures.
There are around 600 Presidia worldwide, involving farmers, artisans, herders, fishers, and winemakers across 70 countries.
Ingredients from Slow Food Presidia are marked like this in our menu.
For example: Miel da Mont, cheeses, and beef from the Grigio Alpina breed.
Foraged ingredientslichens, spruce buds, flowers, mushrooms, wild herbs
Each season, we dedicate ourselves to foraging, finding well-being in gathering the treasures of our meadows and forests.
We collect wild herbs, berries, edible flowers, cones, sprouts, mushrooms, and lichens.
All these ingredients are marked like this in our menu.
We collect wild herbs, berries, edible flowers, cones, sprouts, mushrooms, and lichens.
All these ingredients are marked like this in our menu.
What we don’t produce ourselves
Among the farmers of Ladin land, each has their own experience and specialty.
What we don’t produce in-house, we’ve chosen to source from friendly farms—small local producers who work with care and integrity.
Being part of the Slow Food Cooks’ Alliance means forming a pact between the kitchen and local producers, working together fairly for good, clean, and fair food.
We trust our suppliers—and we’d love for you to meet them.
Most of our fruits, vegetables, and edible flowers come from:
- Azienda Agricola “Soreje” in Vigo di Fassa, 1350 m
- Azienda Agricola “Pio Stancher” in Tavon di Coredo, 830 m
- Azienda Agricola “Fiores” in Vigo di Fassa, 1350 m
Our cured meats and pork come from:
- Azienda Agricola “Aneghe Taneghe” in San Michele all’Adige, 210 m
- Azienda Agricola “Luca Mengarda” in Samone, 820 m
- Azienda Agricola “Mas Aloch” in Pozza di Fassa, 1380 m
Our choiceIn harmony with nature, in the kitchen with Slow Food
We are deeply connected to the valleys and ridgelines, to the trails, lakes, and meadows of Fassa. From sunrise to sunset, in every season, the nature of the Dolomites continues to amaze us with its beauty and incredible biodiversity.
We speak Ladin. Our culture is built on closeness and respect—for others and for the natural world, whose fragility is visible to all. We feel like both guests and guardians of this land, where we grow, raise, and cook good food with zero waste, working between the garden, the pasture, and the mountain hut.
Here you’ll find a family fully aware of the extraordinary treasure that is the ecosystem—a value we honor not just in words but through our actions, by opening the doors of our Osteria and its farm.
Some say, “Eating here is a learning experience.” We’ll let others say it—but it certainly makes us happy!
By choosing sustainable practices throughout the entire production cycle, we feel we’re on the right path—as farmers, cooks, and global citizens. We enrich the good practices passed down to us by our elders with today’s knowledge, essential for the quality and authenticity of our food.
We are part of the Slow Food Cooks’ Alliance, which means we’ve made a pact with the Trentino region and with Val di Fassa. Here, small, high-quality producers provide what we can’t produce ourselves. Even the dò Parè wine list features a selection of labels carefully (and lovingly) chosen.
Eating with us is an experience to be enjoyed in peace: just a few tables, the warm welcome of Alessandro and Aurora, the chef’s seasonal specialties, and the joy of sharing the stories behind our ingredients and dishes. They’re stories worth hearing.
There is love in our work. And where there is love, there is sharing.
We look forward to welcoming you.
lichen
rosetta
mallow
spruce bud
rosehip
dandelion
4.8 / 5
Reviews
422 reviews
Opening Hours
| Mon | 19.00 – 21.00 |
| Tue | 19.00 – 21.00 |
| Wed | closed |
| Thu – Sat | 19.00 – 21.00 |
| Sun | 12.00 – 14.00 19.00 – 21.00 |
We look forward to sharing new taste experiences with you!
Reservations
The Osteria has 12 tables with a total of 32 seats.
Reserve yours now.
We love your four-legged friends, but unfortunately, we cannot prepare meals for them.
Every dog has special needs, and we prefer to leave them in the expert hands of their owners.
Thank you for your understanding!
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