Alpine Frosch Bistrot & Restaurant

Dishes that change with the seasons, wines chosen one by one and gin that come from half the world. In Moena, Alpine Frosch brings curious and contemporary cuisine to the table.

Alpine Frosch Bistrot & Restaurant was born from the work of Sara Bertocchi and Fabrizio Molteni, together with their sisters Giulia and Katia Valtorta: four different paths united by the same idea of doing things well. Fabrizio has gone through some of the kitchens that have marked Italian cuisine, working for a long time with Gualtiero Marchesi and arriving in 2021 at the Michelin star as chef of La Speranzina in Sirmione. Sara initially comes from the family business, then the meeting with chef Massimiliano Aresi, a pupil of Marchesi, opens a new path made of research into the raw material, territory and flavours known travelling in Italy and abroad. Today their cuisine looks at the mountain without stopping at its borders: local and seasonal products meet Mediterranean flavours and international suggestions, paying particular attention to vegetables, herbs and ingredients that come from meadows and forests. Giulia is in the room, where she spoils the guests and is the home sommelier; Katia takes care of the world of spirits and gins and also follows their organic garden.

Frosch means "frog" in German, and from here comes that Frog Prince that peeks out in the name, menu and furnishings. The history of Frosch begins in Varena in 2019, in Val di Fiemme, and continues in Moena in the summer of 2026. At the Bistrot there are bao, soft steamed sandwiches of Asian origin, fried foods, dishes to share and contaminations that go from the East to the Iberian Peninsula to the Southern United States. You can eat with your hands, stop for an aperitif, stay for lunch or dinner, accompanying the dishes with goblet wines, cocktails and a selection of gin that has become one of the hallmarks of Frosch. The same care comes to the table, set with unique pieces, found one by one in the markets.

With winter, Frosch doubles: the Restaurant opens on the upper floor. Here Sara and Fabrizio give more space to their kitchen idea. Technique, creativity, curiosity and precision are there, but the point always remains what comes on the plate: it must first of all give pleasure to those who prepare it and then to those who like it. Perhaps this is the best way to understand Frosch, bite after bite.