Some of the best recipes from Hotel La Casies

Cook up a treat

We have put together some of the recipes from Hotel La Casies in Valle di Casies / Gsiesertal for you here so that you can cook your favourite dishes from your holiday in South Tyrol at home too. Take a bit of that holiday feeing home with you and enjoy successfully cooking the recipes from Hotel La Casies – taste nature, South Tyrol and your holiday.

Coffee truffle with two kinds of tangerine and crunchy macaroons

Coffee truffle


  • 150 g sugar
  • 300 g egg yolk
  • 450 g dark chocolate coating (60% cocoa)
  • 6 sheets of gelatine
  • 1500 g cream
  • 90 g cocoa powder (unsweetened)
  • 30 g coffee powder
  • 2 tbsp Crème de Cacao


Beat sugar and egg yolk until frothy and add the melted coating. Melt the soaked gelatine with Crème de Cacao and mix swiftly into the chocolate-egg-mass. Add cocoa and coffee powder and gently mix into the whipped cream. Fill the mousse into hemispherical shapes and freeze. Once frozen take them out and shape fully round balls. 

Tangerine sorbet 


  • 400 g tangerine juice (freshly pressed)
  • 100 g sugar
  • 100 g glucose syrup
  • 50 g lemon juice
  • 1 tbsp. rum
  • 1 tbsp. vanilla sugar


Place all ingredients in a pot and bring to boil until the sugar has dissolved. In an ice machine whip until you reach a creamy consistency.



  • 150 g egg white
  • 150 g sugar
  • food colouring (optional)


Beat sugar and egg white until you have a firm snow and colour the mass, if you wish, with food colouring. Position on the baking paper and then leave to dry at 80°C for 3 to 4 hours.

Tangerine purée


  • 10 tangerines
  • water
  • sugar
  • cinnamon stick
  • star anise
  • cloves


Peel the tangerines, place them in a pot with water, sugar and the spices and let the mix simmer for about 10 minutes. Sieve and rinse with cold water. Repeat the cooking process four times. Afterwards, mix the soft peels with the tangerine juice until you have a fine purée. Sweeten with dust sugar according to taste.

Tortellini with cream cheese and herbs on carrot mostarda and white wine foam

Pasta dough


  • 250 g durum wheat flower
  • 250 g flower
  • 4 eggs
  • splash of olive oil


Prepare a dough mixing all ingredients.

Herbal cream-cheese filling


  • 250 g cream cheese
  • ½ onion
  • ½ tbsp. chives
  • ½ tbsp. chopped parsley
  • ½ tbsp. chopped basil
  • ½ tbsp. thyme
  • Salt and pepper


Cut the onion in small cubes and roast until golden. Put all ingredients into a bowl and mix. Season with salt and pepper.

White-wine foam


  • 1 shallot
  • ¼ leek
  • ¼ l white wine
  • 250 ml broth
  • 100 g butter


Roast shallots and leek with a bit of butter. Add white wine and let it cook. Add the broth and let it simmer for about 20 minutes. Sieve the liquid and mix with 100 g butter. 

Carrot mostarda


  • 1 carrot (peeled and sliced)
  • ½ onion
  • white wine to taste
  • 1 tbsp. sweet mustard
  • 1 tbsp. medium hot mustard
  • 150 ml broth
  • 1 tbsp. curry, salt and pepper


Roughly cut the onions and sweat in a pot. Add and the carrots and steam the vegetables. Add the curry and a little white wine. Pour in the broth and cook until tender; then puree the carrots with the mustard. Season with salt and pepper according to taste. 

Ribeye steak with rocket, parmesan, tomatoes and crunchy potato cubes


  • 300 g ribeye steak
  • 50 g rocket
  • 50 g cherry tomatoes
  • 100 g potatoes cut in cubes
  • 20 g parmesan
  • Balsamic vinegar
  • olive oil
  • salt and pepper
  • beef sauce


Season the ribeye steak and roast the meat on both sides. Then place it in the oven and let it cook at 180°C for 6 minutes. Boil the potato cubes shortly, then fry in the deep-fryer until golden. Cut the cherry tomatoes into quarters and toss shortly in a hot pan with olive oil, then season. Coarsely grate the parmesan. Season the rocket with Balsamic vinegar, olive oil, salt and pepper. Slice the meat in cuts of 1-2 cm and serve on two plates. Add a touch of beef sauce and garnish with the remaining ingredients.

Have a pleasant culinary trip!

The La Casies team 

Is the dish that you liked best on holiday not included?

Then simply pop to reception or write us an e-mail, we will be happy to reveal your favourite recipe à la Hotel La Casies to you!

„Naturalness is the inner power to keep your mind, body and emotions in balance.“

Elmar Kupke


Discover the magic of winter in the mountains!

The La Casies Hotel opens its doors just in time for the winter season! Starting from December 22, 2023, you can fully enjoy...

Hotel La Casies expresses warm gratitude to valued guests and dedicated team for an unforgettable summer

The La Casies Hotel would like to extend a heartfelt thank you to its esteemed guests and dedicated team who made this summer...
This website uses cookie profiling by third parties to show you advertisements that you may find appealing. If you would like to find out more or if you would like to disable the use of cookies, please click here. If you click on any other element on this website and NOT on the link above, you automatically agree to the use of cookies.