I Tablà Restaurant

Casunziei + Pinot Nero at I Tablà - Ladin Culture on a Plate

I Tablà sits at 2,040 meters on the Pralongiá plateau, twenty minutes' walk from the Piz la Ila lift. Family-run. Sunny terrace. You order Casunziei — traditional Ladin beet ravioli with poppy seeds and butter, a dish families have made for centuries. The server recommends young Pinot Nero to balance the beet sweetness. This pairing isn't from a sommelier handbook; it's how Ladin grandmothers have been eating for generations. The wine list is extensive and carefully curated. The family participates in "A Taste for Skiing" and hosts Sommelier events. You're eating a dish in the exact setting it was meant for, paired the way locals know works.