Since 1990, in the Val di Fiemme, between the meanders of the river, the smell of the fir forest and the wild peaks of the Dolomites, chef Alessandro Gilmozzi has shown his impressive art with his El Molin in Cavalese thanks to a tour of engaging tastes which condenses the mountainside into a dish. Meticulous and scientific research, the result of years of study and experience with major international personalities, such as Ducasse and Adrià: this is Alessandro’s culinary offer, which makes wild naturalism the leading, precious source of experiments and innovation. And so, herbs, mosses, lichens and fungi are transformed into fragrances and essences that alert your nostrils and prepare your palate to enjoy smoked and fermented tastes. The location, converted from an old seventeenth-century mill, with wooden balconies and decorations preserves a casket of beauty. The first floor now houses a lively wine bar bistro with a more informal atmosphere, where you can whet your appetite with Trentino dishes, cold meats and wines. For a balsamic and fruity drink, you must try the Gilbach.Gin, a natural serum obtained from the fusion of juniper, elderberries and wild sloes, an idea conceived together with the sous-chef Andreas Bachmann.
Piazza Cesare Battisti, 11 – 38033 Cavalese (TN)
Tel. +39 0462 340074
20 | if assisted sized
Closed Tuesday (In high season always open). Lunchtime. Saturday and Sunday open for lunch by reservation
Holidays From mid-April to 14 June. From 16 October to 30 November
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