The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

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Trentino Alto Adige

El Molin

When we talk about Alessandro Gilmozzi, we can’t help but thinking to the Val di Fiemme woods, to the scent of the smoked food and the mountain herbs. For more than 25 years he has been experimenting, inventing and being ahead of his time.

From lichens to fermentation. He applies botanical studies to taste, using a heritage that’s rooted in the dawn of time. After being the pupil of Alain Ducasse and Michel Bras, he worked at Ferran Adrià’s, where he learned to use the techniques and spent a long time studying and preparing his dishes. This way, Gilmozzi built a culinary concept that revolves around the most absolute idea of life in the mountains.

 Brambilla-Serrani

Chef

Alessandro Gilmozzi

Vai alla scheda dello chef

Sous-chef

Marco Grigolato

Pastry-chef

Giorgio Saccone

Maître

Silvio Galvan

Sommelier

Silvio Galvan

Contacts

+390462340074

piazza Cesare Battisti, 11
38033 - Cavalese (Trento)
alessandrogilmozzi.it
info@alessandrogilmozzi.it
TAKE ME THERE
Closed
martedì; aperto solo la sera
Holidays
15 ottobre-1 dicembre e 1 maggio-15 giugno
Average price (wine excluded)
110 euro
Tasting menu
90 e 130 euro