Chef Franz Mulser was born in 1979 in the tiny village of Alpi di Siusi, a plateau nestled in the Dolomites. He first discovered his love of food in his mother's kitchen, where she prepared food that was simple, but fresh: it came from the family farm. Mulser spent much of his time on the slopes, attempting to avoid chores from said farm.
Musler developed his passion for fine cuisine when working in the award-winning kitchen of brothers Karl and Rudolf Obauer in Werfen and then went on to hone his skills at the legendary Tantris in Munich under Hans Haas. It was his love for the South Tyrolean mountains that brought the chef back to his homeland to open Gostner Schwaige.
And at this unassuming, extremely charming mountain restaurant, Mulser conjures up superlative dishes in a small kitchen just two and a half square meters in size at an altitude of 1930 meters. The young chef’s maxim is “fresh and natural.” During the day, hikers and, in winter, skiers and snowboarders, come here in search of refreshment. The evenings are particularly relaxing and guests can enjoy Mulser’s dishes, such as hay soup with truffles or local venison.
The meat is mostly from Außergostnerhof, Franz’s parents’ farm, or from the sheep farmer in Castelrotto. Mulser’s mother grows leeks, nasturtiums, lavender, cornflowers, bistort, pansies, wild fennel, roses, and geraniums in the large garden in front of the hut. Mulser’s also a professional cheese-maker and makes cream cheese, graukas cheese, Bergkas cheese, yogurt, butter, and mozzarella.