The newcomers among the Michelin-starred restaurants in South Tyrol

South Tyrol is known as a worthwhile destination for gourmets, because it is not only the landscape that inspires with its charming mixture of Alpine and Mediterranean influences. Here, dumplings meet gorgonzola, pasta meets alpine cheese: the exciting combination of Alpine and Italian cuisine creates scope for a wide range of culinary highlights. In this region, you can also eat well in cosy inns and mountain huts, but if you want to treat yourself to a taste experience with a wow factor, we recommend gourmet dining in a South Tyrolean Michelin-starred restaurant.

Among the wide selection of award-winning restaurants, two new stars shine particularly brightly in Michelin heaven: the Quellenhof Gourmet-Stube 1897 in the Passeier Valley and the Ristorante Porcino in the Gadertal Valley | Alta Badia have been awarded a star for the first time in the current Michelin Guide. The two newcomers among the star chefs – Michael Mayr at the Gourmetstube 1897 and Marco Verginer at the Restaurant Porcino – each create extraordinary culinary moments of bliss in their own personal way. 

The Quellenhof Gourmetstube 1897 and the Ristorante Porcino are similar in that the two South Tyrolean star restaurants and Alpine valleys have certain things in common, yet each valley and each star restaurant has its own distinctive character. 

Both Michelin-starred chefs focus on harmonious seasonality, creative ideas and precise culinary craftsmanship in their contemporary creations. And both Michael Mayr and Marco Verginer are masters at balancing different textures, temperatures and flavour components. Our recommendation: simply try both of these newcomers among the Michelin-starred restaurants! Each of the two chefs impresses with his individual style and unique signature dishes.

The name of the Quellenhof Gourmetstube 1897 dates back to the year the Quellenhof was founded in the Passeier Valley. In 1923, the Dorfer family acquired the simple inn with its farm and thus began an impressive success story. Today, the Quellenhof Luxury Resort Passeier offers a holiday world with an incredibly diverse range of activities – from gourmet cuisine and wellness oases to active adventures.

Head chef Michael Mayr originally comes from Schwaz in North Tyrol. After working in top restaurants, including Walter Eselböck's Taubenkobel, he has been at home at the Quellenhof in St. Martin in Passeier for 24 years. In the Gourmetstube 1897, which opened in 2017, he is living his culinary dream: here he brings the essence of his culinary art to the plate and has been rewarded with a Michelin star for his efforts.

"Porcino" is the Italian word for porcini mushroom: the porcini mushroom is a delicacy that grows in the forests of the Gadertal valley and whose unique flavour is skilfully showcased by chef Marco Verginer at Ristorante Porcino. Born in the Gadertal valley, Verginer gained valuable experience in Michelin-starred cuisine working with Gerhard Wieser at the Hotel Castel, where he also met Michaela Mair.

Together, the power couple realised their vision of hospitality in Abtei: in 2022, Michaela and Marco opened the Food & Boutique Hotel Badia Hill – with 33 elegant rooms and suites, a rooftop spa and fantastic views of the Dolomites. The hotel focuses on cuisine, and the Michelin-starred Ristorante Porcino is the crowning glory of the culinary offerings.