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.
© 2013 Debbie Pappyn. All rights reserved.