Porcino

The story

Porcino: Michelin-Starred Alpine-Mediterranean Dining in La Valle – Wengen

A Shared Vision in the Dolomites

Perched in the quiet landscape of La Valle – Wengen, Ristorante Porcino is the realization of a childhood dream. Chef Marco Verginer and sommelier Michaela Mair, partners in both life and work, met in the world of fine dining and returned to their roots to create something deeply personal. Their restaurant, part of the Badia Hill hotel, earned a Michelin star within a few years of opening—a recognition that confirms their path without marking an end point.

Philosophy: Dolomites to Sea

The kitchen at Porcino is built on two principles: “Dolomites to Sea” and “Nose to Tail.” Alpine ingredients—wild herbs, mushrooms, mountain aromas—are paired with carefully sourced seafood, reflecting a respect for ingredients in their entirety. This is not a cuisine of spectacle but of depth. Sauces, textures, and compositions are designed to let each component speak, with seasonality as a natural foundation rather than a choice. The result is a Mediterranean cuisine rooted in the mountains, precise and essential.

A Design That Steps Back

The dining room is contemporary and restrained, with a palette drawn from autumn Dolomite colors. Large picture windows frame the changing landscape: snow-covered peaks in winter, warm evening light in summer. The space recedes, leaving nature as the main presence. It is an atmosphere that complements the food—discreet, calm, and memorable.

Wine as an Equal Partner

Michaela Mair oversees a cellar of over 1,500 labels, from local Alpine bottles to rare international vintages. Her direct relationships with small producers ensure quality and authenticity, and her pairings are integral to the experience. At Porcino, wine is not an afterthought but a counterpart to the plate.

A Thoughtful Vegetarian Offering

Beyond the two classic tasting menus, Porcino offers a five-course vegetarian degustation that treats vegetables with the same care and technique. It is a complete, seasonal journey that honors the same principles of balance and contrast, proving that plant-based dining can be equally refined.

Porcino is open from June 12, with a special lunch event on June 19. The menu changes with the seasons, always following the chef’s inspiration and the best of what the land and sea provide.