Quellenhof Gourmetstube 1897

The story

Quellenhof Gourmetstube 1897: Michelin-Starred Modern Cuisine in Merano, Italy

A Fine Dining Destination in Val Passiria

At Quellenhof Gourmetstube 1897, the pleasure of dining becomes a journey between local traditions and global aromas. Located in Saint Martin in Passeier, near Merano, this restaurant is part of the Quellenhof Luxury Resort. Its name honours the year the resort was founded, 1897, while the restaurant itself opened in 2017. In just a few years, it has earned a reputation as an insider tip in South Tyrol's gastronomic scene, a status confirmed by a Michelin star for high-quality cooking.

Chef & Mâitre

The kitchen is led by chef Michael Mayr, born in Schwaz, Austria, in 1980. After starting his career in Achenkirch, he worked alongside Michelin-starred chef Walter Eselböck at the renowned Taubenkobel. Since 2002, he has been part of the Quellenhof team and has directed the Gourmetstube since its opening. Alongside him is mâitre Matteo Lattanzi, a passionate sommelier who trained at the Savoy hotel school in Merano. Together for over two decades, they create a seamless dining experience where food and wine tell the story of the Passeier Valley and beyond.

Philosophy: “Psaier meets the World”

The restaurant’s philosophy is a harmonious blend of “back to the roots” and a discovery of global gastronomy. The team works closely with local farmers and producers across South Tyrol, prioritizing seasonal, regional, and sustainable ingredients. Yet they keep their senses open to culinary treasures from around the world. The tasting menu, “Psaier meets the World,” is an homage to this connection — each dish rooted in local tradition but reimagined with international inspiration.

Signature Dishes

Two dishes stand out as signatures. The Beuscherl uses heart, lungs, spleen, and liver — a nose-to-tail approach that chef Mayr champions for sustainability. It is paired with corn, salsify, and black truffle. The Ravioli alla barbabietola combines beetroot sweetness with the spiciness of mountain cheese from Val Passiria and the refined flavour of Miéral pigeon, finished with liquorice. Both dishes reflect the restaurant’s commitment to local products and culinary creativity.

Sustainability in Practice

Sustainability is woven into every aspect of the restaurant. Ingredients are sourced from organic farms and the resort’s own garden, while wild mushrooms and fir buds are foraged from local woods. The kitchen reduces waste through creative use of leftovers and donates surplus to local charities. Energy comes from renewable sources including a hydroelectric plant and photovoltaic system. The team also offers vegan and vegetarian options, and the wine list, curated by Matteo Lattanzi, emphasizes direct relationships with vintners.

This modern cuisine, rooted in the alpine landscape and guided by a Michelin star, makes Quellenhof Gourmetstube 1897 a destination for those seeking an authentic yet cosmopolitan fine dining experience.