Nestled in a magnificent landscape, this mountain-charming lodge boasts a long history behind it. Founded in 1972 as a skier’s restaurant, over time it has evolved its hospitality project into a refined restaurant capable of offering a journey through taste to discover forgotten products, unique recipes and surprising combinations.

Mondschein has been run by the Kratter family for over 35 years: in 1989 Paolo and Irene began this food and wine adventure that today involves their three children Stefano, sommelier and maître d’, Federico, chef, and Sofia, at the reception of guests.

The original core of the place, built by Paolo’s uncle in the early 70s to provide a service to local skiers, was completely renovated in Alpine style in 1995 and subsequently expanded in 2023 when 3 magnificent panoramic rooms were created, offering a breathtaking view of the surrounding nature.

With a typical Sappada flavor, the different rooms are partly furnished with old work tools of Paolo’s grandparents used as decorative elements.

The white tablecloths highlight a mise en place that is taken care of in every detail, starting from the Riedel and Italesse glasses used for the wine, the pewter placemats and the romantic hand-made napkin holders. In the rooms, the classic wooden “mountain” furniture mixes with designer pieces such as the Calligaris and Piaval chairs, obviously all “Made in FVG”.

The uniforms, designed by Luis Trenker, an iconic signature of the Alpine lifestyle, recall traditional clothing with a chic touch. Some pieces of furniture have also been dedicated to him, such as the director’s chairs that furnish the beautiful outdoor terrace, perfect for an aperitif with a view, and some paintings that peek out among the Porsche-themed works by the artist Paolo Socal that decorate the internal rooms.

The delicious, constantly evolving menu reinvents the cornerstones of traditional cuisine with a gourmet touch, using the best raw materials and local products such as Saunrshotte, a sour ricotta cheese typical of Sappada, homemade bread and products from the family garden.

Among the chef’s proposals are delicacies such as venison with tuna sauce, served with hand-picked fir bud oil, egg cooked at 65° with spinach chlorophyll, saunrshotte and crispy bacon, spaghetti with mountain butter and wild garlic ditalini (a small kind of pasta). The second courses are also extraordinary: from venison fillet, with mountain pine sauce and Williams pears with saffron, to lamb ribs, up to Prussian beef rib.

You absolutely must try the desserts and digestives such as La Pesca, a white chocolate namelaka filled with peach and verbena, and the house specialty, the Ines bitter, prepared with rare mountain herbs and spices picked by hand following the secret recipe of Paolo’s grandmother who used it as medicine.

The wine list, curated by Stefano, has about 1000 labels, including many from Friuli and Alto Adige and a large selection of national and international Champagne and bubbles. The bottles are kept in the underground Kaveau room where, by booking the exclusive table for 8 people, you can enjoy a memorable food experience. Go for the wonderful tasting menu that includes all the chef’s most loved dishes.

During the winter, various snowmobile tours are also offered to discover the beauty of the surroundings starting from the restaurant; perfect for treating yourself to an exclusive excursion in the most beautiful areas of Sappada.

The Secret

In the old room above the fireplace there is a large wooden moon, the only remaining piece of the original chalet furnished with pieces from the old Hotel Mondschein in Sesto Pusteria, from which the restaurant it takes its name.

Useful Info

Ristorante Mondschein
borgata Palù 96
33012 Sappada, Udine
Tel. +39 0435 469585

Entrées: 14 — 20 euro
First courses: 13 — 30 euro
Main courses: 25 — 38 euro

Tasting menù: 95 euro per person (exclusively for the entire table)
Wine pairing: 30 — 50 euro