11-03-13 © 2013 . All rights reserved.

11 Mar ’13

One would never expect a young, ambitious chef at 1900 meters altitude in a tiny wooden hut where only a handfull of diners can sit and eat. Franz Mulser swapped the kitchen of a famous Munich restaurant to come back home to the Alpe di Siusi plateau and open his Gostner Schwaige mountain restaurant. One of his specialities is a tasty hay soup with herbs and flowers, all picked by hand in the summer around the restaurant. We found this place thanks to our colleague/friend and esteemed travel writer Gisela Williams, who is also the European correspondent for Food & Wine in the US. She’s an ace in finding the best foodie places around the world. Even if it’s on a lonely mountain in the vast Dolomites.

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