The story
Grual takes its name from the mountain that rises above the restaurant, a peak visible from the windows of Lefay Resort & SPA Dolomiti in Pinzolo. The name speaks of beginnings—of the path that starts from the valley floor and climbs through the spruce forests toward the summit. This sense of ascent is not just a view; it is the organising principle of the kitchen.
The restaurant’s tasting menus are built around three altitudes: Fondovalle (valley floor), Alpeggio (alpine pasture) and Alta Montagna (high mountain). Each course responds to its elevation. Dishes such as Risotto, siero di latte, polline e limone or Sella di capriolo alla diavola con susine di Dro are not arbitrary inventions—they trace the ingredients that grow and the animals that move at each level. The menu is a direct conversation with the terrain.
Executive Chef Matteo Maenza, born in Trani in 1984, leads the kitchen. His career includes stages at Alain Ducasse, Anne-Sophie Pic, and Jean-François Piège. Since 2013 he has been Executive Chef for the Lefay Resorts group, developing the Lefay Vital Gourmet philosophy—a contemporary Italian approach that prioritises local, organic ingredients and sustainability. In 2025, his work at Grual was recognised with a Michelin star, marking the restaurant as a destination for high-quality cooking in the Dolomites.
The atmosphere inside Grual is calm and unhurried. The dining room is set within the larger Lefay Resort, but the restaurant holds its own identity. Guests choose from two degustation paths—Il Sentiero (eight courses) or La Cima (twelve courses)—or order à la carte. A vegetarian version of Il Sentiero is available. The wine selection focuses on Trentino-Alto Adige labels, chosen to mirror the mountain landscape on the plate.
The menu changes with the seasons, but the logic remains constant: every dish is a step along the path, from the valley to the peak.
Recognition
Ambience
Details
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