Mulino al Pizzon

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The meal was the highlight: excellent dishes from the starters through to dessert, followed by a lovely herbal tea. We were welcomed with courtesy, and the staff were helpful when we booked and when they talked us through the daily menu. The setting was comfortable and quiet. I’d recommend this restaurant.

The old water mill’s machinery and history were part of the visit, adding to the feeling of being welcomed into another era. I had an unforgettable meal at Mulino al Pizzon, where the owner greeted me and directed me to a space reserved for guests with bookings. The waiters then kindly explained the house specialties, made with local organic ingredients. I tried wine from the surrounding countryside and whole-wheat bread made with ancient grains, including the rare S. Pastore 14 wheat. We started with two-color corn polenta and cheese fondue. The vegetable and organic meat lasagna was a real treat, followed by braised Sorana pork with Teroldogo Rotaliano red wine. There was plenty of variety among the sides, and the homemade desserts showed off the chef’s skill. It felt like a memorable lunch, with the hospitality and old-time culture rounding out the experience. Seeing is believing!

We celebrated a graduation here with dinner. The traditional dishes were really good!