The story
Perched high in Avelengo, Mirabel is a hotel retreat with a 4.7-star reputation, home to Ristorante Mirabel where chef Stefano Marzetti commands the kitchen. Gambero Rosso highlights his signature Risotto al Pacchetto con Castelmagno e Nocciole, paired with a Cabernet Franc from Tenuta Casadei. The review notes the pairing is “spot-on — the dish is rich and elegant, the wine complements without overpowering.”
True to its Italian, fine-dining, and elegant tags, Mirabel delivers a refined plate that leans into Alpine sophistication without fuss. In a village known for sweeping Dolomite views, this risotto stands as a quiet statement of precision and restraint.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Reviewers rave about Mirabel’s risotto al pacchetto with Castelmagno, calling it a rich, decadent standout. The overall vibe is warm and comforting, with dishes praised for their depth and soul.
“This dish is a risotto wrapped in a thin egg pasta sheet, filled with Castelmagno cheese, hazelnuts, leeks, and a reduction of the same Cabernet Franc wine. The risotto is rich and creamy, with the Castelmagno giving a persistent, slightly bitter and blue-veined flavor. The pairing with the wine is perfectly balanced — the wine doesn't overpower the dish, and the dish doesn't kill the wine. It's elegant and a permanent fixture on the menu, and I think it works wonderfully.”
What creators say
1 creator has covered Mirabel. Most active: Gambero Rosso
The chef Stefano Marzetti at Ristorante Mirabel prepares a signature risotto dish paired with a Cabernet Franc from Tenuta Casadei, and the pairing is spot-on — the dish is rich and elegant, the wine complements without overpowering.
Dishes mentioned
Risotto al Pacchetto con Castelmagno e Nocciole
This dish is a risotto wrapped in a thin egg pasta sheet, filled with Castelmagno cheese, hazelnuts, leeks, and a reduction of the same Cabernet Franc wine. The risotto is rich and creamy, with the Castelmagno giving a persistent, slightly bitter and blue-veined flavor. The pairing with the wine is perfectly balanced — the wine doesn't overpower the dish, and the dish doesn't kill the wine. It's elegant and a permanent fixture on the menu, and I think it works wonderfully.
