Nobilis

The story

Nobilis Mol: Contemporary Bistro Cuisine in a Historic Setting

Origins and Inspiration

Nobilis in Mol takes its name from Lodovico Guiccardini, the sixteenth-century historian who described the town as "Villaggio bello e nobile." The establishment channels that legacy into a space where contemporary cuisine balances warmth with precision. Gault&Millau notes the complete picture extends from the inviting atmosphere to the meticulous preparation of refined bistro dishes, ensuring every element aligns perfectly.

Signature Preparations

This contemporary kitchen anchors the menu with classical techniques and seasonal updates. The steak tartaar combines raw beef with a rich egg yolk cream and pork crumble, allowing guests to add winter truffle for depth. Fresh catches appear as zeetong cooked meunière or scallops marinated with fennel and a touch of pastis. Heartier orders feature the filet pure rossini dressed with duck liver and Madeira sauce, or the vidée "Nobilis," a house chicken dish prepared with garden vegetables and wild mushrooms.

Wine and Service

The dining room prioritizes comfort, creating a setting where the flavorful interior complements the food. A notable highlight is the wine selection, featuring more than one hundred varieties maintained in a unique preservation system so staff can pour any label by the glass. The meal concludes with plated desserts such as the Dame Blanche and tiramisu presented tableside, or a delicate panna cotta balanced with citrus thyme. Vegetarian diners can choose from substantial plates like burrata accompanied by straciatella and marinated tomatoes.