The values of FORESTIS when it comes to sustainability that dictate the need to reduce the consumption of resources in all facets finds its logical continuation in the Forest Cuisine of Executive Chef Roland Lamprecht. And this starts with the selection and procurement of the ingredients. Vegetables, fruit and herbs are sourced from local farmers in the near vicinity who employ the zero waste principle and are able to supply the best quality produce. The differing elevation of the land here enables these to grow and develop the optimal balance of ripeness, flavour and appearance. This philosophy is based on the outcome of lively discussions and endeavours into which Roland and the farmers ‒ for whom every product has a personality of its own and is placed in the spotlight ‒ have put their hearts and minds.
This means that all foodstuffs that arrive on the table at FORESTIS have an individual history written, as it were, by Roland, who not only visits his local farmers personally but also goes on expeditions to the lemon groves around Lake Garda and the fish market of Verona to find the very best ingredients for his dishes...
The FORESTIS Forest Cuisine, so-called by Roland because of his partiality for all things natural, originates in his closeness to nature. While still a child, Roland would carefully observe how his mother prepared foods. Showing him the many differing techniques that could be used to process and naturally preserve the riches provided by forest and field, she taught him to respect nature and love fine cuisine. And today, whenever he has a free moment, he is out scouting the nearby woods with an eye to finding fungi and herbs, edible plants and roots.
Roland's love for nature is accompanied by a high regard for the traditional cuisine of South Tyrol. Hence, the FORESTIS Forest Cuisine, in which he is able to combine his expertise in natural foodstuffs with his passion for local traditions to create delectable dishes, represents for him dream come true ‒ a dream that he already had as a child.