The experience of the Stube Gourmet begins with the amazement that welcomes the guest upon arrival in the small room when, after having climbed the stairs from the foyer of the historic hotel in Asiago, one arrives in a tiny charming room embellished with wooden walls, many candles, the stube (stove) with majolica details from which it takes its name, and only 5 tables, artfully lit.

A surprise that turns into bliss when the host and maître Tommaso Mosele will welcome you with the care and attention of those who make each guest feel unique and special.

The rediscovery of the traditions of our grandparents, the uniqueness of the work of the farmer, the herdsman, the craftsman, as well as the spontaneous herbs of our land have given life to the new path of the Gourmet Stube.

(Mosele family)

The Stube Gourmet project was initially born in 2013 from the idea of the Mosele family, the historic owner of the Europa Residence hotel and the 3 restaurants that make up the structure, to enhance its skilled team by creating a gourmet corner that could become the spearhead of its long history of hospitality in the Asiago plateau.

To do this, they rely on the professionalism and enthusiasm of the then very young chef Alessio Longhini, formerly at the head of their restaurants, and of the sommelier Jgor Tessari, with previous experiences at the court of Andrea Berton and Massimiliano Alajmo. Together, they gave birth to one of the most valid haute cuisine projects in Italy of the last decade.

Research, taste, professionalism and attention to detail have earned the Stube Gourmet brigade the Michelin star in 2017. The year 2022 signs the beginning of a new project starting with the assignment as executive chef of the restaurant of the former sous chef Fabio Falsetti.

Fabio, with “stellar” experiences gained between Alain Ducasse in Paris and Corrado Fasolato in Venice, and his sous chef Guglielmo Baron love to emphasize the deep bond that links them with the Asiago plateau, their land of adoption.

The dishes of Stube Gourmet focus on enhancing the mountain and its products, respecting the nature of the raw materials and the cultural essence of each element that makes up the recipes. The tasting menu offers all the flavours of the two districts of the Asiago plateau where the brigade, daily, collects the wild herbs used for the recipes.

Each creation is a journey to discover the most authentic aromas of a land still to be explored. A joy to taste and sight, thanks to a very refined mise en place that plays on the colors of ocher and the poor materials typical of the plateau pastures combined with hand-made porcelain and glasses created together with Riedel specifically for each type of wine. The journey starts with the still steaming bread served with a delicious butter from Malga Serona, followed by tasty recipes such as Venison fillet tartare, juniper, watercress, Chestnut gnocchi, venison, game sauce, bay leaves, blackcurrant, Grilled char, fir, tubers, A.Grumi citrus fruits.

The experience is completed by a rich list of national and international wines, focused on the best both traditional and upcoming wineries in the world.

Perfect lights, decor, flavors and aromas…such a dreamlike experience that departing from the Gourmet Stube will seem a bit like leaving Wonderland, with the only difference that here you can come back as and when you want.

The Secret

Before becoming a restaurant, the Stube Gourmet was called “the Hunters’ Room” and was the hotel’s tea room. This explains the reason why some hunters are portrayed on its wooden walls in a convivial scene.

Useful Info

Stube Gourmet
Corso IV Novembre 65
36012 Asiago, Vicenza
Tel. +39 0424 462659

Open for dinner from Thursday to Sunday
Tasting menu: from 130 euro, wine pairing 60 euro