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

Tradition/Innovation
Trentino Alto Adige

El Molin

Speaker

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.

Luca Managlia
Luca Managlia

autore e conduttore televisivo e radiofonico, uno di quelli colpevoli di aver riportato il cibo in tv nell'era corrente. Ama molto la cultura, la storia e il costume, non solo in ambito gastronomico. La fotografia è una delle sue passioni attuali

Chef

Alessandro Gilmozzi

Sous-chef
Marco Grigolato
Pastry-chef
Giorgio Saccone
Maître
Silvio Galvan
Sommelier
Silvio Galvan

Contacts

+390462340074
piazza Cesare Battisti, 11
38033 - Cavalese (Trento)
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
Read the menu