The flavour born on the slopes, the tradition rooted in the land
There are places that are more than just restaurants; they are true guardians of memory and identity. Conca d’Oro – dal Baffo is one of them.
For more than 70 years, this historic establishment has been an integral part of life on Alpe Cimbra, a silent witness to generations of skiers, families, hikers, and mountain enthusiasts who have found warmth, authenticity, and hospitality here.
In winter, the restaurant comes alive directly on the ski slopes, becoming a natural stop for those gliding down the mountain between one run and the next.
In summer, it transforms into a haven of flavour surrounded by green meadows and forests, where the mountains reveal themselves through a slower, deeper, and more contemplative rhythm.
The philosophy of Conca d’Oro is simple yet powerful: tradition, quality, identity, and authenticity.
Its cuisine does not chase trends; it preserves its roots. It speaks the language of the land, its seasons, and its passions. Above all, skiing—a passion that here is not merely a sport, but a culture, a history, and a way of life.
That passion is reflected in hearty, authentic dishes created for those who experience the mountains with both body and soul.
The menu celebrates the flavours of memory: sautéed wild mushrooms, featured both with tagliatelle and polenta, a symbol of true Alpine cuisine; goulash, an iconic dish infused with history and Central European tradition; and the much-loved Trentino sausages slowly cooked and served with steaming polenta or potatoes, undisputed stars of mountain conviviality.
Then there are the traditional sandwiches, where speck and soppressa are far more than simple ingredients. They are expressions of a rich gastronomic heritage, shaped by rural wisdom, artisanal craftsmanship, and honest, genuine flavours.
