s'kammelri

The story

s’kammerli Delivers Seasonal Alpine Cuisine in Nauders

The kitchen and its approach

s’kammerli brings seasonal Alpine cuisine to a twelve-seat table in Nauders. Michael Ploner, Oliver Mijic, and Jürgen Mathoy steer the kitchen alongside supporting chef Philipp Stohner. Their tasting menu adapts to regional harvests and delivers roughly fourteen courses of deliberate contrasts like huchen with lilac or forest mushrooms balanced against celery and bee pollen. The culinary team treats each service as a structured experiment, refining these flavor combinations throughout the year before locking in the final lineup.

The room and its setting

The dining area occupies a 400-year-old family room that forms part of the Hotel Central estate. Only twelve chairs occupy the floor, establishing a quiet stage for the evening’s progression. Guests receive their initial aperitif followed by a small surprise presented in a miniature poker box. The unpretentious layout supports the regional cooking style by letting visitors watch the chefs work closely.

The accolades and service rhythm

This compact operation secured one star in the Guide MICHELIN 2026 and seventeen and a half points in Gault Millau. Katharina Wolf coordinates the front of house while Lisa Taxer oversees the pastry component. The crew moves through the main sequence at a measured pace, adjusting the flow to match each table’s appetite. The guide recognitions validate how the Alpine cooking model succeeds through direct kitchen interaction.