Quellenhof Gourmetstube 1897
Fine dining in South Tyrol
Welcome to Quellenhof Gourmetstube 1897, where indulgence is a journey through local traditions and international flavors. Under the motto "Psaier meets the World," Chef Michael Mayr invites you on a culinary exploration that celebrates the roots of our Passeier valley while combining the finest delicacies from around the world.
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Named after the year Quellenhof was founded, Quellenhof Gourmetstube 1897 opened in 2017. Since then, it has become a real insider tip in the South Tyrolean culinary landscape, as confirmed by guests’ enthusiastic reviews and a number of awards.
From its green location in the heart of the Val Passiria valley, Gourmetstube 1897 sets new standards in fine dining through modern, exploratory cuisine. The gourmet menus, masterfully designed by chef Michael Mayr, are a tribute to the Alpine world. Fresh, locally sourced products provide the cornerstone for surprising reinterpretations of traditional dishes, with international touches added for a contemporary twist. Enjoy a unique sensory journey and dining experience at Quellenhof Gourmetstube 1897.
The chef and the mâitre
The great teamwork behind a great experience
Michael Mayr was born in the Austrian town of Schwaz in 1980. He began his career as a chef in Achenkirch, and worked his way up into first-class cuisine gaining experience in several Michelin-starred restaurants, including the renowned Taubenkobel restaurant, where he trained under the wing of starred chef Walter Eselböck. He has been part of the team at Quellenhof Luxury Resort Passeier since 2002, and has managed Quellenhof Gourmetstube 1897 since it opened in 2017.
Born in 1987, Matteo Lattanzi qualified at the Savoy Hotel Management School in his hometown of Merano. Matteo has been maître d’hotel at Gourmetstube 1897 since its opening, and has been part of the Quellenhof team, working closely with Michael Mayr, for over 20 years. As a passionate sommelier, he has a keen interest in wine origin and works directly with wine growers and wine makers. His personal touch and valuable advice are essential parts of the fine dining experience at Quellenhof Gourmetstube 1897.
Chef Michael Mayr
Mâitre Matteo Lattanzi
Michael Mayr was born in the Austrian town of Schwaz in 1980. He began his career as a chef in Achenkirch, and worked his way up into first-class cuisine gaining experience in several Michelin-starred restaurants, including the renowned Taubenkobel restaurant, where he trained under the wing of starred chef Walter Eselböck. He has been part of the team at Quellenhof Luxury Resort Passeier since 2002, and has managed Quellenhof Gourmetstube 1897 since it opened in 2017.
Born in 1987, Matteo Lattanzi qualified at the Savoy Hotel Management School in his hometown of Merano. Matteo has been maître d’hotel at Gourmetstube 1897 since its opening, and has been part of the Quellenhof team, working closely with Michael Mayr, for over 20 years. As a passionate sommelier, he has a keen interest in wine origin and works directly with wine growers and wine makers. His personal touch and valuable advice are essential parts of the fine dining experience at Quellenhof Gourmetstube 1897.
Chef Michael Mayr
“For me, 'Back to the Roots' not only means a return to the origins of our regional cuisine, but also an appreciation for the diversity and traditions that characterize our Passeier valley. At Quellenhof Gourmetstube 1897, we bring these roots to life and skillfully weave them with exquisite flavors from around the world to offer our guests an authentic yet worldly culinary experience."
Mâitre Matteo Lattanzi
“The art of wine pairing not only lies in pleasing the palate but also in enhancing the essence of each dish and telling the story of Passeier valley and beyond. As a sommelier, it is my passion to convey the traditions and characters of our region with every sip while also exploring the diversity of the world of wine. At Quellenhof Gourmetstube 1897, it is my mission to complete the culinary experience with a carefully curated selection of wines and to provide our guests with unforgettable moments of indulgence."
The philosophy
"PSAIER" MEETS THE WORLD
The philosophy is characterized by a harmonious interplay between "Back to the Roots" and a discovery of the multifaceted world of food. We place great value on local ingredients and maintain close partnerships with farmers and producers throughout South Tyrol. Our cuisine is distinguished by its seasonal, regional and sustainable focus. At the same time, we open our senses to the culinary treasures that the world has to offer. Our ultimate goal is to make the harmonious connection between our regional roots and the inspiring influences from around the world tangible to you.
Our menu "Psaier meets the World" is a tribute to the diversity and quality of products from our immediate surroundings as well as to the culinary treasures from around the world. Each dish tells a story shaped by a passion for local produce and curiosity about international cuisine.
We believe that indulgence is more than just a taste - it's an experience for all the senses. That's why we place special emphasis on ensuring that the support of our local producers and culinary finesse are noticeable on every plate. At Quellenhof Gourmetstube 1897, you can expect not only excellent food but also a unique culinary experience. Immerse yourself in our world of tradition and innovation and let yourself be seduced by the variety of flavors.
Signature
Dishes
Beuscherl
Maize – black salsify – black truffle
“To me, sustainable cuisine means making the most of a whole animal. This is why this particular dish is so close to my heart – instead of requiring the finest cuts, the recipe features the heart, lungs, spleen and liver. The result is a tasty, contemporary – and more importantly – sustainable dish.” – Michael Mayr
Beetroot
ravioli
Alpine cheese – Miéral pigeon – liquorice
“This dish is an exciting interplay of local flavours and international excellence, where the sweetness of beetroot combines with the spiciness of Val Passiria cheese and the fine taste of Miéral pigeon. It has risen to our selection of Signature dishes following countless excellent reviews from our guests.” – Michael Mayr
Premium-quality produce from local growers and farmers is at the heart of chef Michael Mayr’s cuisine. Fresh tomatoes, lettuce, chilli peppers, aubergines and aromatic herbs are all grown on Quellenhof grounds. Most of the vegetables that do not grow in the resort’s garden are gathered by the kitchen team in the nearby woods. These include porcini and chanterelle mushrooms, as well as spruce sprouts used to produce a sweet syrup for game sauces.
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For his delicious meat dishes, Michael Mayr can rely on partner businesses such as the village butcher and local farmers, who guarantee fresh products of prime quality. This choice also allows for nose-to-tail cooking, i.e. the sustainable use of the whole animal. Fresh fish is sourced daily from the neighbouring village, where the Schiefer family has been fish farming for 120 years. The fresh, sometimes rare herbs and spices for a final, creative touch are sourced from certified herbalist Rosi, from the Kraedu organic herb farm. By our chef’s express wish, all our quality products are as local as possible.
Products
Our sustainability concept
We pride ourselves on pairing culinary excellence with a genuine commitment to honouring our responsibility towards the environment and future generations. The linchpin of our mission and vision is a sustainability concept that combines superior dining with social and environmental awareness.
We invite you to join us on a gourmet journey that is as good for the environment as it is on the palate. Together, we can shape a future where culinary excellence and sustainability blend harmoniously.
The wine cellars
A selection of over 1,200 wines
Establishing a relationship with the place of origin of a wine is important to mâitre Matteo Lattanzi, who cooperates directly with wine growers and winemakers. Together with his team, he regularly visits selected vineyards and small wineries, from which he likes to purchase limited-edition wines. Quellenhof Gourmetstube 1897 offers an assortment of over 20,000 bottles of 1,200 choice labels, which are housed in three different cellars – one for South Tyrolean wines, one for wines from the rest of Italy, and one for rarities, which include bottles dating back to 1940. 30 of our quality wines are also served by the glass. Higher-end bottles are not uncorked: using the Coravin system, the wine never comes into contact with oxygen, so as to preserve its qualities.
It is the harmonious encounter between Mayr’s dishes and Lattanzi’s wine accompaniment that brings the dining experience at Quellenhof Gourmetstube 1987 into a category of its own.
wine list (available in Italian)
Table request
Open: Tuesday to Saturday evenings, from 18.00.
Please arrive at your table by 19.30.
Awards
Since 2018, we have been able to enjoy prestigious awards:
2025
"Der Große Restaurant & Hotel Guide" 4 toques
Schlemmeratlas 4 spoons
Gault&Millau 3 toques
Falstaff 3 forks
Gambero Rosso 2 forks
2024
"Der Große Restaurant & Hotel Guide" 4 toques
Guida Ristoranti d'Italia 2024 de L’Espresso 1 toque
Schlemmeratlas 4 spoons
Gault&Millau 2 toques
Falstaff 3 forks
Gambero Rosso 2 forks
"Wine Star List " "Best wine card of the World 2024"
2023
"Der Große Restaurant & Hotel Guide" 4 toques
Guida Ristoranti d'Italia 2023 de L’Espresso 1 toque
Schlemmeratlas 4 spoons
Gault&Millau 2 toques
Falstaff 3 forks
Gambero Rosso 2 forks
Falstaff Best service of the year 2023
Milano Wine Week Best wine card of Italy, category “fine dining” 2023
2022
"Der Große Restaurant & Hotel Guide" 4 toques
Guida Ristoranti d'Italia 2022 de L’Espresso 1 toque
Schlemmeratlas 4 spoons
Gault&Millau 3 toques
Falstaff 3 forks
Gambero Rosso 2 forks
2021
Schlemmeratlas 4 spoons
Gault Millau 3 toques
Falstaff 3 fork
"Der Große Restaurant & Hotel Guide" 4 toques.
2020
Schlemmeratlas 3 spoons
"Der Große Restaurant & Hotel Guide" 3 toques
Gault&Millau 3 toques & 15 points.
2019
Gault&Millau 2 toques & 15 points
Schlemmeratlas 3 spoons.
2018
Gault&Millau 2 toques & 15 points
Schlemmeratlas 3 spoons
"Der Große Restaurant & Hotel Guide" which elected it "Restaurant of the year 2018 in South Tyrol" and awarded 2020 the restaurant with 3 toques with tendency upwards.
