Sometimes one gets lost trying to explain in detail. This time I will just say.... WONDERFUL

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.

I would recommend everyone at least once to experience this wonderful location.... Top Restaurant!

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

Relais of the highest level Restaurant Beautiful location Impeccable service, attentive but never intrusive Excellent quality of dishes, carefully selected raw materials prepared with the skill of a starred chef Value for money among the best on the market. Bravi Bravi Recommended for a dinner as a couple or with friends! Rooms Very nice, spacious, clean and with attention to detail Garden/pool Peaceful and green reigns

Fantastic dinner

In the heart of the morainic hills of lower Garda, in Pozzolengo, lies a place that succeeds in combining elegance, hospitality and a cuisine capable of excitement: the Design Agri Relais Moscatello and Muliner. Refined but never excessive, the relais immediately strikes you with its style, with attention to every detail. The furnishings are a tribute to contemporary design, with unique pieces and tastefully chosen materials, creating cosy, light-filled rooms with great personality. But the sophisticated atmosphere is only the prelude to an experience that goes far beyond aesthetics. What makes this place truly special are two young professionals who have succeeded in imprinting a strong and authentic identity on the project: Andrea Feder, the chef, and Elia Bernardini, who is in charge of the dining room. Both very young, they display a surprising professional maturity, made up of passion, dedication and vision. Elia welcomes guests with a natural politeness, never set in stone, always attentive and present without being intrusive. His knowledge of the menu, wines and raw materials is profound, but what is really striking is the way he manages to create an intimate, almost family-like atmosphere, putting each guest at ease and accompanying them, step by step, on a path of discovery. In the kitchen, Andrea demonstrates an astonishing mastery of techniques and a rare sensitivity in the use of ingredients. His is a cuisine that starts from the territory, enhances its excellence and reinterprets it with intelligence and originality. Most of the raw materials come directly from the relais's agricultural estate, with a view to sustainability and a very short supply chain. The tasting opens with an entrée that already reveals the chef's playful and refined approach: aubergine mousse with bay leaf powder, polenta chips with rocket sauce and a surprising dark chocolate macaron filled with foie gras and caramelised onion. Three different morsels, each with its own identity, united by balance and precision. This is followed by the starter, poetically named “Orto”: a dish that exalts the vegetable world in all its forms and textures, with a refreshing celery sorbet and a walnut crumble to give structure. A hymn to seasonality and delicacy, which manages to excite without special effects. The first course is a “Risotto” cooked in yellow dates, garnished with a 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 an impeccable mantecatura and elegant presentation. The second is a dish of great technique and taste: “Branzino” crusted with spinach, mushroom duxelles and Franciacorta mousse. Precise cooking, sharp flavours, harmony between land and sea: a dish that speaks of balance and attention, with a final touch - the mousse - that adds lightness and aromaticity. To close, two desserts that demonstrate that Moscatello's pastry is by no means a closing note, but a true highlight. The “Mousse” is an enveloping embrace of dark chocolate, accompanied by a surprising extra virgin olive oil ice cream and an orange crumble that lends freshness and crunch. “Autumn”, on the other hand, is a perfect example of an evocative dessert: a chestnut parfait served with pumpkin mousse and rhubarb ice cream, encapsulating the colours and scents of the season in a single dish.

Stunning dining experience in terms of quality, combinations, presentation of dishes and professionalism of the staff. At a cost that is surprisingly not excessive in relation to what is on offer and the location. To be improved is the communication between the wait staff and the kitchen when the dishes on the menu are sold out, avoiding ordering them.