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Quellenhof

Quellenhof Gourmetstube 1897

Fine dining in South Tyrol

Welcome to Quellenhof Gourmetstube 1897, the gourmet restaurant within Quellenhof Luxury Resort Passeier.

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.

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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

“As a passionate chef, I always focus on the quality of ingredients. This is why we have established partnerships with local farmers and growers. I like to combine local products with other premium ingredients into dishes that blend the Alpine and Mediterranean culinary traditions. It’s all about creating harmony, yet I like a challenge. For example, playing with sweet and sour flavours allows me to create a special sensory experience.” – Michael Mayr

Mâitre Matteo Lattanzi

“Finding the perfect wine accompaniment for every dish is always a challenge. It’s about combining food and wine into a harmonious whole, so that the guest can enjoy uniquely indulgent dining.” – Matteo Lattanzi

The philosophy

Local meets international

The two main staples of our cuisine are authenticity and uncompromising quality of ingredients. Between these two pillars, chef Michael Mayr has plenty of room for experimenting with new flavours. Even seemingly unlikely combinations, such as sour and sweet notes, or Alpine and Mediterranean flavours with exotic accents, can become delectable surprises. There is something daring about Mayr’s style, a taste for uniqueness that is also reflected in the aesthetic composition of his dishes – a delight for the eye as well as for the palate.

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.

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.

Our partners from the Passeier Valley:
  • Martin's Hofladen - meat, bacon, "Kaminwurzen", sausages
  • BIO Kräuterhof KRAEDU - herbs, spices
  • Schmiedhof Passeier - strawberries, raspberries, wild berries
  • Fischzucht Schiefer - freshly caught rainbow and salmon trout, lake and brook trout
  • Voglhauserhof - fresh free-range eggs
  • Metzgerei Hofer - bacon, finely smoked "Kaminwurzen", game and beef specialities, seasonal meat specialities
  • Products

    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.

    Table request

    Open: Tuesday to Saturday evenings, from 18.00.
    Please arrive at your table by 19.30.

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    Awards

    Since 2018, we have been able to enjoy prestigious awards:

    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 fork

    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.

    2022
    2021
    2020
    2019
    2018