Agriturismo Moscatello

In the heart of the morainic hills of lower Garda, in Pozzolengo, lies a place that combines elegance, hospitality, and captivating cuisine: the Design Agri Relais Moscatello e Muliner. Refined yet never overbearing, the relais immediately strikes with its attention to every detail. The furnishings pay homage to contemporary design, with unique pieces and tastefully selected materials creating welcoming, bright spaces brimming with personality. But the refined atmosphere is only the prelude to an experience that transcends aesthetics. Making this place truly special are two young professionals who have successfully imbued the project with a strong and authentic identity: Andrea Feder, the chef, and Elia Bernardini, who oversees the dining room. Both very young, they display surprising professional maturity, fueled by passion, dedication, and vision. Elia welcomes guests with a natural, unpretentious grace, always attentive and present without being intrusive. His knowledge of the menu, wines, and ingredients is profound, but what's truly impressive is the way he creates an intimate, almost family-like atmosphere, putting each guest at ease and guiding them, step by step, on a journey of discovery. In the kitchen, Andrea demonstrates an astonishing mastery of techniques and a rare sensitivity in the use of ingredients. His cuisine begins with the local area, highlighting its excellence and reinterpreting it with intelligence and originality. Most of the ingredients come directly from the relais's farm, with a focus on sustainability and a very short supply chain. The tasting opens with an entrée that already reveals the chef's playful and refined approach: eggplant mousse with bay leaf powder, polenta chips with arugula sauce, and a surprising dark chocolate macaron filled with foie gras and caramelized onion. Three distinct bites, each with its own identity, united by balance and precision. Next comes the appetizer, poetically named "Orto": a dish that celebrates the vegetable world in all its forms and textures, with a refreshing celery sorbet and a walnut crumble for structure. A celebration of seasonality and delicacy, it manages to excite without overdoing it. The first course is a "Risotto" cooked in yellow datterino tomatoes, garnished with tender donkey stew and an aromatic note of pineapple sage. A play of contrasts between the natural sweetness of the tomato and the depth of the meat, combined with impeccable creaming and elegant presentation. The second course is a dish of great technique and flavor: "Sea Bass" in a crust with spinach, mushroom dussels, and Franciacorta mousse. Precise cooking, clear flavors, a harmony between land and sea: a dish that speaks of balance and attention, with a final touch—the mousse—that adds lightness and aroma. To conclude, two desserts demonstrate how Moscatello's pastry shop is not just a finishing touch, but a true highlight. The "Mousse" is an enveloping embrace of dark chocolate, accompanied by a surprising extra virgin olive oil gelato and an orange crumble that adds freshness and crunch. "Autunno," on the other hand, is a perfect example of an evocative dessert: a chestnut parfait served with pumpkin mousse and rhubarb gelato, capturing the colors and scents of the season in a single dish.

An amazing culinary experience in terms of quality, food pairings, presentation, and the staff's professionalism. The price was surprisingly reasonable considering the offerings and the location. Communication between the dining room staff and the kitchen could be improved when the menu items are sold out, thus avoiding reordering.

Everything was Fantastic!