It all starts with a call: that of her own land. After years spent drawing others' journeys around the world, Giovanna chose to return home, to the Morainic Hills, to revive the old family farmhouse. It was not just a renovation, but an act of love: the desire to transform the roots into a new, refined and conscious welcome.
Since that first restoration, the Moscatello has evolved steadily, becoming today Moscatello & Mulinër: a precious refuge a few steps from Lake Garda, suspended between the quiet of the countryside and the cultural breath of the great cities of art such as Verona, Mantua and Venice.
Here, the philosophy of living strips away the hustle and bustle to dress itself in beauty. We have imagined a place where the attentive guest can rediscover his or her own time.
Every corner is designed to be a “Buen Retiro”: a space where the history of ancient stones dialogues with modern comfort, where art meets conviviality and every sunset becomes a ritual of pure emotion.
The AgriRelais Moscatello&Mulinër project found its fulfilment in the meeting between Giovanna and Lorenzo Bernardini. An architect, painter and haute cuisine expert with a prestigious past in starred establishments, Lorenzo brought a unique aesthetic vision to the Moscatello.
The Mulinër restaurant is his living room: a warm, modern and vibrant environment, where large west-facing windows frame sensational sunsets. In this space, art not only hangs on the walls, with works signed by Lorenzo himself, but is an integral part of the furnishings.
Today, Giovanna and Lorenzo lead a young, enterprising and passionate team. We believe in constant comparison and the pursuit of excellence on a daily basis.
Our team is the vital energy that translates into reality the promise made in 2010: to offer a taste and stay experience that is a continuous discovery, while maintaining the authenticity that only family management can provide.
Maria Giovanna Vischioni
Founder
Without Giovanna we can say that Moscatello & Mulinër would not exist at all: in fact, the project was developed on her family's old country house, used as a stable and shed. Giovanna was a travel agent and tour operator for many years, busy travelling the world to offer sensational experiences to her clients. Then one day her father, who was called “The Mulinër”, or “The Miller” in the village, decides he wants to sell “Moscatello”, and she comes back to stop him, to take over the place that represents her roots. In 2004, she opened the first room of Moscatello & Mulinër, marking this new phase of her life to which she has dedicated everything, and to this day it continues to occupy an important place in her heart and in her days.
Lorenzo Bernardini
Co-owner and designer
He was born in Trento, studied architecture in Venice, and has been painting with acrylic Smalti e Vernici for thirty years (and continues to do so, in between cooking and restoration projects). Having found his own way and personalised his way also in front of the cooker, he received his first Michelin star at the beginning of the 1980s, which he would return to in his new restaurant in Valle D'Aosta years later. Together with architect Tobia Scarpa and Gualtiero Marchesi, in 2007 he performed in Milan and Verona, between design and gastronomy, in the special cooking of rice in the 999 silver pots designed by Scarpa for the S. He continues in his constant search for the beautiful and the good, painting, designing and cooking; not abandoning any of his expressions of Art, but for this last one, cooking, he is slowly passing the baton, right here at Moscatello & Mulinër, where he has taken care of the concept and furnishings, from the restaurant to the rooms.
Jessica Giroli
Reception Manager
Jessica takes care of everything that is administration and reception, and between her and the Moscatello & Mulinër project there is a decade-long love affair. In fact, after finishing accountancy school Jessica had some brief work experience in the trade fair sector as a promoter and guest receptionist, but having landed here at Moscatello & Mulinër, she has remained at Giovanna's side as the project has evolved over the years. Always ready to welcome you with a smile and take care of every detail of your stay, a truly valuable part of our team!
Nelu Voinea
Plongeur and handyman
He takes care of the plonge supporting the kitchen. We have known Nelu since 2018, but he has been working with Moscatello & Mulinër on a permanent basis for the last 4 years. In addition to his work at the washhouse, he also carries out various other tasks: he looks after the chicken coop, the garden, the vegetable garden and often takes care of maintenance. A passionate and dedicated handyman, with whom it is a pleasure to work and whom we respect and appreciate not only as a collaborator, but also as a person.
Francesco Quadalti
Chef
The creative spark: a master in letting the raw material speak through gentle combinations, capable of transforming a familiar flavour into a memorable emotion.
Michele Rizzato
Chef
The skilful hand: the guardian of technique and balance, the one who ensures that each creative vision becomes a tangible and consistent perfection on the plate.
Alberto Zocca
Hall Director
The face of hospitality and the soul of service. With Alberto, every detail is taken care of to turn a lunch or dinner into an impeccable experience. His mission? To make you feel at home, but with the touch of class that only a great professional can give. Professionalism, a pinch of irony and the right glass at the right time.
Davide Mazzi
Chef de Rang
Precision in his movements and an ever-ready smile. Davide is the reference point at the table, able to anticipate every wish with discretion and professionalism. For him, the perfect service is one that leaves nothing to chance.
We had dinner at this excellent restaurant and were very impressed by the professionalism and enthusiasm of this young team – they really go the extra mile (and do it well!). Locally sourced ingredients and a touch of sophistication. Well done, guys! Keep up the good work! We’ll be back to see you!
A place where every little detail has been taken care of, with large, spacious rooms that are so cool they don’t need air conditioning. Swimming pool and relaxation guaranteed!
I was lucky enough to find a table available at the restaurant, which exceeded all expectations! Delicious, beautifully presented food transforms a simple meal into a unique experience; the red wine they produce is fantastic.
There were four of us, including two children – we’ll be back!!
I went to this restaurant (which is also a resort) one Sunday for lunch. Beautiful and well-kept location, on the morainic hills of Lake Garda. Excellent service, excellent food, with excellent quality raw materials and very well cared for. Vegetarian options available (which I tried), gluten-free and lactose-free (I was asked about allergies when booking). Fully accessible, on the ground floor. Private parking available. Value for money in line with the tenor of the place. Highly recommended for a date as a couple or for a special event. Also suitable for children.
Excellent location, full of relaxation surrounded by greenery, generous and elegantly furnished rooms. The proximity to the lake is within easy reach.
Catering service worthy of note, the new two chefs further enhance everything from breakfast, aperitifs and meals with high-level dishes.
A memorable experience, the two chefs Michele and Francesco served us incredible dishes showing their determination and experience.
Tradition and innovation go hand in hand in their menu.
Many compliments indeed, definitely to return
We had dinner at the restaurant. What can I say ... everything was perfect. Excellent service. Very very good dishes, with attention to detail and impeccable presentation. Bravi bravi.
We had the pleasure of experiencing a rehearsal dinner for a wedding at Restaurant Moscatello and Muliner... and it was an experience that went far beyond a simple tasting.
We arrived at sunset and everything seemed to be painted around us: a real “Enchanted Kingdom”, capable of conveying emotion even before we sat down at the table.
The Muliner welcome with finger food and scallop turned out to be extremely appetising, accompanied by excellent quality bubbles.
The crispy egg on a bed of asparagus was the dish that made you say wow: perfect balance of flavours and textures, simply impeccable.
The saffron risotto with venison ossobuco deserves a special mention: two intensities meeting as in a perfectly orchestrated embrace, where each element enhances the other without ever overpowering it.
The cocoa agnolotti with duck and truffle were elegant and delicate, of great value.
The meats - kid roulade and fillet - alone would have made the dinner complete: quality and cooking of a truly high standard.
By the time we reached the end of the course, the table was “at the limit”... but amidst smiles and complicity, each dish was honoured to the very end 😄
The lemon and basil sorbet, fresh and perfectly balanced, prepared the palate for an extraordinary close with a tarte tatin that crowned the dinner in true triumph.
In short, a cuisine that lived up to its context: the two chefs fully demonstrate that they are worthy of the identity and history they represent.
A final note of human value: the attention and care given throughout the experience really make the difference, transforming a dinner into an authentic memory.
A place where beauty, passion and soul meet.
Absolutely recommended, especially for important moments like a wedding.
+ exzellentes Essen auch wenn eher traditionelle Gerichte
+ netter und kompetenter Service
+ geschmackvoll eingerichtetes Restaurant
- Musikwahl eher langweilig
- 3.50€ für ein Kaffee ist zu viel
We dined in this recently opened restaurant, led by two young chefs with great talent and personality, of whom we are sure we will hear more and more.
We chose the “26-2-26” tasting menu, an intelligently designed and coherent itinerary, capable of enhancing excellent raw materials through technique, creativity and balanced flavours. Each dish recounts a precise idea and leaves its mark: from the donkey to the carbonara, surprising and perfectly balanced, to the beef in oil, the authentic highlight of the menu, impeccably executed.
Also very much appreciated were the dessert, which was well cared for and elegant, and the excellent selection of wines, well proposed and perfectly matched to the courses.
Attentive, friendly and professional service, capable of putting you at ease without ever being intrusive. Cosy ambience with attention to detail, which contributes to an even more pleasant experience.
Price absolutely in line with the quality of the cuisine and the overall experience. An address that deserves to be discovered and, without a doubt, to be recommended.
An enchanting place! The impression is that of being a guest in a very elegant private living room amidst plants, carpets, glass tables and comfortable armchairs, for this restaurant set in a bucolic context, whose dishes are tastefully linked to the territory. Bravo 👏
We return to this place often, and now I am talking about the restaurant under new management since March 2026, dishes of the highest level, right quantities served in a stylish location in the middle of the countryside. Both at lunch and dinner, you must try every single dish
Manage Consent
To provide the best experience, we use technologies such as cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site. Not consenting or withdrawing consent may adversely affect certain features and functions.
Functional
Always active
Technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
Technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
Technical archiving or access that is used exclusively for statistical purposes.Technical storage or access is used solely for anonymous statistical purposes. Without a subpoena, voluntary compliance by your Internet Service Provider, or additional records from third parties, information stored or retrieved for this purpose alone cannot usually be used for identification purposes.
Marketing
Technical storage or access is necessary to create user profiles to send advertisements, or to track the user on one website or several websites for similar marketing purposes.
