Restaurant & Pizzeria
Eating With the Seasons
A Gourmet Experience
Fresh, local ingredients, and modernized interpretations of traditional Trentino dishes: these are the secrets to the high-end dining in our restaurant. The menus change with the seasons, as our chefs work with the freshest and finest ingredients to offer special, well-researched recipes that deliver on flavor. A new business lunch menu is available three times a week offering a delicious way to take a break from the workday.
Atmosphere, taste and intense conviviality
Restaurant
La Piazzetta is Sartori’s Hotel’s on-site restaurant and pizzeria. The elegant design of the dining room lends itself to enjoying a meal amongst friends and family. No matter the occasion, enjoy a meal in the Stube dining room with its modern Trentino wood, on the lively Patio, or in the elegant Piazzetta.
The restaurant and pizzeria are open to non-hotel guests as well.
Join us for
- Work lunches
- Romantic, candlelit dinners
- Special events
Hours
Restaurant
lunch 12:00-2:30pm / dinner 7:00-10:00pm
closed Sundays
Pizzeria
lunch 12:00-2:00pm / dinner 7:00-11:00pm
closed Sunday lunch only
Enjoy
- Typical Trentino dishes
- Italian dishes
- Original and innovative recipes
- Fresh and local ingredients (kilometer 0)
- Pizza dough made from the highest quality flour
- Wine list with over 220 labels
- Passion for gastronomy
- Highly specialized, ever-changing, seasonal menu
A Four Star Event
Breakfast
A good morning that begins with a smile…
We offer a hearty breakfast buffet with both sweet and savory options including: a wide selection of croissants, brioches, homemade Italian tarts and pies, 5 types of bread, toast, yogurt, cereal, fresh fruit, fresh-squeezed orange juice, jam and marmalade, various salami and cheeses, hard-boiled eggs, and crepes.
Hours
Everyday from 6:30 to 10:00am
Room service is always available, even upon reservation.
A great pizza, rich in flavor, and highly digestible
Our pizza
Why do we usually feel heavy and thirsty after eating pizza?
The simple answer: pizza dough requires a lot of work to be made properly (and these steps are often overlooked).
Usually it’s because the dough is fed too much yeast and not given enough time to rise—often made the same day as it’s fired up in the oven.
Our pizzaiolo Salvatore shares how our pizza is made
- Using very little yeast (about 0.1% per kilo of flour)
- Requiring a long rise time (at least 48 hours)
- We use a stone-ground, high-quality flour (Molino Quaglia)
You can also enjoy our amazing pizza with:
- Dough made with wholemeal flour
- Lactose-free mozzarella
We use stone-ground flours of the highest quality, which allows all of the properties of the wheat grain to stand out, resulting in an exquisite and flavorful pizza.