Hotel 
Tultres
Thin pastry of rye and wheat flour filled with spinach and curd cheese or with sauerkraut, fried golden brown. In German they are called Tirtlan.
Ladin cuisine, reimagined.
Tradition with a personal touch: Our kitchen brings together two things that belong together: the Ladin recipes handed down in Val Badia for generations, and the modern style of chef Simon Complojer. He runs the hotel with his wife Giovanna Lastella and cooks himself.
You will find Ladin and South Tyrolean classics as well as international dishes, from the generous breakfast buffet to dinner on half board. Once a week we invite you to a Cena Ladina by candlelight.
Chef & host
Simon Complojer
Riposo al Bosco has been in the hands of the Complojer family since the 1950s. Today Simon runs the hotel in the next generation, and he does it from the kitchen. What he cooks is rooted in the region: dishes you grow up with in the valley and the honest taste of the mountains.
Simon takes this tradition seriously without leaving it unchanged. He refines, combines in new ways and plates with a modern eye. A Ladin classic becomes a dish that tastes familiar and still surprises. That the chef is also your host is something you will feel every evening.
- Family-run
- since the 1950s
- Hosts
- Simon Complojer & Giovanna Lastella
- Cuisine
- Ladin, South Tyrolean, international
- Board
- Half board
Tradition
What the Ladins put on the table
Ladin cuisine is farmhouse cooking. It grew up on farms that were often cut off for weeks in winter and made do with what fields, barns and pantries provided: flour, barley, potatoes, milk, butter and cabbage. The result was food that fills you up and keeps you warm, from panicia barley soup to filled pasta pockets.
Many of these recipes were never written down but passed on within families from one generation to the next. With us they live on: on our half-board menu and above all at our Cena Ladina, the Ladin evening we celebrate every week by candlelight.
Ladin & South Tyrolean classics
Dishes with a history
A few specialities you will get to know with us and in the region.
Cajinci
Half-moon pasta pockets, boiled and served with brown butter or fried until crisp, depending on the recipe.
Schlutzkrapfen
Pasta pockets filled with spinach and curd cheese, served with melted butter, Parmesan and chives. A South Tyrolean classic.
Knödel
With speck, cheese or spinach: dumplings are part of every South Tyrolean menu, best with cabbage salad.
Through the day
From breakfast to dinner
Breakfast buffet
Fresh bread, speck and cheese, cakes and much more: a breakfast that sets you up for the day.
Dinner
In the evening we serve Ladin, South Tyrolean and international dishes, prepared with attention to detail.
Cena Ladina
An evening dedicated to Ladin cuisine, by candlelight and with dishes you will not find everywhere.
Aperitif & barbecue in the garden
When the weather is fine we invite you to aperitif and barbecue evenings in our garden, with live music and a view of the mountains.
Our restaurant
A place to arrive
Light wood, calm colours, large windows: after its redesign our restaurant welcomes you with alpine warmth and clean lines. This is where the day begins with the breakfast buffet, and where it ends with a good glass of wine from our wine cabinet.
In the summer months we also serve warm dishes at lunchtime. Please let us know about any allergies or intolerances in advance, and we will discuss together what is possible.
- Breakfast
- Buffet
- Dinner
- Half board
- Lunch
- Warm dishes in summer
