The story
Just outside the bustle of Madonna di Campiglio, set within the Biohotel Hermitage, Stube Hermitage offers a dining experience that balances elegance with genuine warmth. The restaurant is named for its heart: an original Stube, a traditional Alpine room entirely clad in wood, where guests are enveloped in a sense of comfort and intimacy. It was here, in 2008, that the restaurant became the first in Madonna di Campiglio to earn a Michelin star, a recognition it has held ever since for its high-quality cooking.
The kitchen is led by Chef Domenico Sepe, whose path to the Stube is a story of dedication and deep culinary apprenticeship. Starting his journey at age 14, Sepe spent over a decade learning the value of discipline and authentic cooking. His career took him through prestigious kitchens—from Crans-Montana in Switzerland to the Capri Palace alongside Chef Oliver Glowig—before encounters with chefs like Nino Di Costanzo and Pasquale Palamaro refined his vision.
Today, Chef Sepe’s style is a concrete, identity-driven cuisine where tradition and innovation coexist in balance. The focus is on the product and the territory, reinterpreted with technique and sensitivity. His cooking is not about novelty for its own sake, but about a deep respect for ingredients and memory, expressed through clean, contemporary dishes.
The restaurant offers a selection of three tasting menus for dinner, served within the refined atmosphere of the Michelin-starred Stube. For lunch, a more casual à la carte menu is served in the hotel’s main restaurant, which features a panoramic view of the Dolomites and includes a small selection of dishes from the starred kitchen. The experience is designed for adults and children over ten, with a suggested elegant-casual dress code. It is a place where you can settle into the calm of the mountains and enjoy cooking that is both sophisticated and deeply personal.
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