25/04/2025: There is a place where the mountain changes pace.
Where the snow is not just white, but becomes light.
Where the crisp air mixes with the scent of authentic cuisine and the deep beat of a bass that vibrates under the stars.
That place is the Dolomites Geyser.
Don't just call it a restaurant. It's not enough.
It is a modern refuge nestled among the soft curves of the Val di Fassa, it is a terrace overlooking infinity where you can toast the sunset with a cocktail designed to excite you.
Each dish is a story: short, intense, unforgettable.
The ingredients speak Ladin, but the presentation borders on the design. Few dishes, zero compromises.
Then comes the evening.
And something happens there. The lights dim, the music rises.
It doesn't matter if you skied all day or if you went up just out of curiosity.
The Dolomites Geyser is like this: a place where the mountains become urban, and the cold is just an excuse to stay a little longer, drink a little better, live a little stronger......and in summer, a cool place to relax.
25/04/2025: Incredible venue.
The Geyser is an excellence.
The impact is wonderful, literally set in the mountain, worthy of futuristic architecture.
Beautiful, welcoming environment, with the LED fireplace that dominates everything...warm and welcoming.
The countless possibilities to choose everything you want at the Geyser make the experience complete, aperitif, dinner... or even purchase their memorable jardiniere or the delicious strudel (to be booked).
Fabio and his staff (including the very young and talented Riccardo), act with passion, which shines through, to advise you on your best sensorial experience.
For a couple of days we ate the aperitif, me with a WRONG NEGRONI and my partner with HUGO... served with excellent chips and focaccia with local cured meats.....then the third time we came, we wanted to treat ourselves to a heavenly dinner, starting with a platter for 2, passing through 2 first courses, paccheri Felicetti selection Matt with prawns, courgettes and fermented black lemon and risotto with teroldego, with morsels of venison in salmi' and small red fruits, and fruit cake accompanied by their artisanal ice cream, a must-try, exquisite.
An important note for the raw materials used which, even if you are not "in the sector", are absolutely top-notch.
Take advice from Fabio, even the grappa made by them, barricaded or otherwise.....(we tasted the Swiss pine one, a real drug)
They make you feel at home, and you just turn your gaze and look around.....you're not in a dream, you're at the Geyser.
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