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10 December 2022 -3.8 °C
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10 December 2022 -3.8 °C
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Scalapay and Mottolino

SCALA PAY AND MOTTOLINO: A NEW PARTNERSHIP For the upcoming winter season, Mottolino has partnered with ScalaPay, the partner offering the “Buy Now Pay Later” payment formula. Thanks to this solution, you will be able to buy products or services on our e-shop at mottolino.com and pay in 3 monthly installments without interest. A great…
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The Mottolino Winter season is ready to kick-off!!

The start of the winter season is getting closer: discover all the things you need to know! The countdown has started: the Livigno winter season opening is scheduled for Saturday, Dec. 3!The whole Mottolino team is currently working hard to guarantee the opening of the ski area with all the slopes, huts, allowing you to…
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La stagione invernale di Mottolino è pronta a ricominciare!

L’INIZIO DELLA STAGIONE INVERNALE A MOTTOLINO SI AVVICINA: ECCO TUTTO QUELLO CHE DEVI SAPERE! !   Il conto alla rovescia è iniziato: l’apertura della stagione invernale a Livigno è prevista per sabato 3 dicembre 2022! Tutto il team di Mottolino è all’opera per aprire piste e rifugi e garantirti il massimo divertimento anche quest’anno. Nell’headquarter…
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Scala Pay e Mottolino una nuova Partnership

SCALA PAY E MOTTOLINO: UNA NUOVA PARTNERSHIP   Per la stagione invernale in arrivo, Mottolino ha stretto una collaborazione con ScalaPay, il partner che offre la formula di pagamento “Buy Now Pay Later”. Grazie a questa soluzione, ti sarà possibile acquistare prodotti o servizi sul nostro e-shop del sito mottolino.com e pagare in 3 rate…
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Kosmo Taste The Mountain

Mottolino is happy to introduce Kosmo Taste the Mountain, a new mountain dining experience in Livigno. Open for both lunch and dinner, the restaurant is just a stone's throw from the town centre, next to our headquarters, and easy to get to both from the ski slopes and on foot thanks to the large car park opposite.
Its strategic position offers unrivalled panoramic views over Livigno: snow covered peaks will be the backdrop to your lunches and the town lights will keep you company at dinner. In addition to a large panoramic space, Kosmo also has a stylish smaller room, Téa, for a more intimate and informal culinary experience.
And on top of all this there is the Cocktail Bar, the ideal place for an evening with friends, sipping one of the drinks we have designed to bring out the best the area has to offer. We strongly advise booking, on +39 3461152048.
Now let's have a look at our culinary concept...

The Concept

Inspired by the philosophy of Michelin starred chef Norbert Niederkofler, our challenge is to broaden our gourmet horizons with top class cuisine appealing less to an exclusive clientèle than a wider target group.
Local and seasonal products play a centre-stage role in our project and are expressed in the innovative principle guiding our relationship with producers.
The cornerstone of our menu is not specific requests by a chef but rather adaptation to the availability of raw materials from the producers themselves, selected on the basis of certain indispensable criteria such as organic farming free of fodder and antibiotics. All this makes for non standardised dishes inspired by what the area has to offer in a given season. And, as Valtellina’s cold climate does not always allow for zero miles produce, our catchment area encompasses the whole of northern Italy.
A further linchpin of our cuisine is the no-waste concept in which waste is minimised and raw materials are used in their entirety. Come and try our vegetable peel chips and sauces flavoured with powdered cores and hard seeds!

Mixology Bar

The Kosmo Taste the Mountain cocktail bar is the creative laboratory in which we transform local raw materials into drinks of all sorts: herbs and flowers and also skins and seeds are used to make liqueurs, tinctures, sodas and shrubs. An example: The Kosmo Negroni made from a raspberry shrub with Valtellina apple vinegar and sugar and Bormio amaro served with vegetable peel chips and acid polenta toasties.
At Kosmo we use a specific technique to obtain ice. We boil a large quantity of water and then leave it to cool in a cool bag. We then cut out pieces of ice from this block and dry them with a flash freezer. This keeps the cocktail cold without diluting or altering its flavour.

 

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