托马塞尔霍夫

The creak of the ancient wooden floor welcomes you to this seventeenth-century mill, where chef-owner Alessandro Gilmozzi – an authentic alpine guide of gastronomy – conveys his deep passion for the territory. On the table, freshly executed smoking techniques, an extraordinary use of local herbs, barks, lichens, and resins are combined with rare cheeses, intensely flavored game, and freshwater fish, all interpreted with creativity and distinctive cooking methods. Three tasting menus are now offered: one of four courses, the other two of eight. The wine list features appealing labels, also avai

Situated in the centre of the small village of Varena (just outside the more famous Cavalese), this romantic and intimate restaurant with modern comforts and a mountain ambience is home to a talented female chef. Her contemporary recipes focus on local produce combined with Mediterranean flavours in some of the fish dishes and international ingredients such as foie gras.

In the center of Cavalese, within the hotel of the same name, a young chef presents an intelligent and delicious reinterpretation of Trentino gastronomic traditions without distorting their identity. A stop not to be missed, complemented by a solid wine selection featuring several organic, biodynamic, and amphora-aged bottles. Essential is the Schüttelbrot gelato with black bilberry, wild spinach, and thyme.

This romantic inn with guestrooms occupies an old farm with a hay barn. In two typical Stube-style rooms, one of which offers views of the Cembra valley, enjoy cuisine prepared by a mother-and-son team. They work side by side, preparing dishes from mainly regional ingredients (the menu often includes the names of producers) each in their own individual way, which is highlighted on the menu: to the left, you’ll find the traditional dishes made by the mother, Sara, while on the right you can choose from a selection of modern, creative options prepared by young chef Mathias. Our inspectors were d