The story
“Perhaps it’s the lightness that carries us beyond.” This line from the Johannesstube website captures the restaurant’s essence. Chef Philip Lochmann, back in his native South Tyrol after years of international travel, creates a style that leaves room for taste, feeling, and freedom. The kitchen focuses on selected ingredients, precise aromas, and honest preparation – a modern cuisine rooted in the Alpine landscape.
In 2026, Johannesstube was awarded a Michelin star, recognizing its high quality cooking. The star is a natural fit for a restaurant that values clarity over complexity. The cuisine is Alpine, but reinterpreted through a contemporary lens – each dish a balance of regional tradition and global perspective, true to the principles of modern cuisine.
The tasting menu is presented as a series of “Moments of Lightness.” The restaurant’s own words describe them: “Taste of earth. A memory of summer rain. Flicker of warmth. Whisper of fire and bone. Bloom in silence. Softness unfolding. Forest walk in light. Breath of resin and moss. A thought, floating. A moment that lingers. The lightness remains. The table falls silent.” These poetic phrases hint at dishes that draw from the Dolomite forests and meadows – ingredients like resin, moss, and bone, transformed with precision. A Forest Edition 2026 is also offered, though details remain deliberately understated.
Johannesstube is located in Nova Levante, at Hotel Engel. The dining room is air-conditioned, wheelchair accessible, and there is parking on site. An interesting wine list complements the Alpine menu. Open Thursday to Monday from 19:00, the restaurant offers a quiet, warm atmosphere where the focus remains on the plate.
Recognition
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