In Corvara, inside the 5-star La Perla, a Ladin Wunderkammer, 1 Michelin star, where chef Simone Cantafio brings the delicious flavors of the Dolomites to the table.
The “stüa” is the typical wood-paneled living room of the Ladin region, enclosed here by two beautiful 17th-century stuben (traditional stove), whilst Michil is Michil Costa, the owner of the renowned Hotel La Perla, one of the undisputed icons of South Tyrolean hospitality, which has made respect for the land and nature the cornerstone of its hospitality philosophy.
Master of the Stüa is Simone Cantafio, executive chef, one of the last pupils of Gualtiero Marchesi, who, after a long stay on the island of Hokkaido in Japan, leading the Bras family’s two-Michelin-starred restaurant Toya, settled in the Dolomites.
The Dolomites are part of these environments, as is Ladin culture, with its open outlook on the world.
Here, thanks also to his close ties with the Costa family, he has combined his haute cuisine experience with the offerings of the Alta Badia region in South Tyrol: playing with herbs, offal, and forgotten vegetables. Intriguing twists beyond cliché, using eel instead of lobster, serving Venosta Valley lamb instead of ribeye steak.
The suppliers are local, each an artist in their own right: like the Pretzhof farm in Val di Vizze and other farmers in the Brennero/Vipiteno area for their meat; Harald, who grows carrots, herbs, and roots on 800 square meters of land in Barbiano; or Alois and Lucia, who wet their hands with the milk from their few cows to produce “Graukäse”, the grey cheese in San Vigilio di Marebbe. Many vegetables come from the Hotel La Perla’s own garden.
Must-try dishes include creamy risotto with leeks, black truffle, and Colfosco chicken bottarga, horseradish-infused rabbit jus, and Swiss pine-smoked egg tagliolini with porcini mushrooms and Piedmont hazelnuts. Or grilled fillet steak with summer truffle jus, green bean salad, and confit pink garlic, and grilled rack of lamb with baked ox heart cabbage, garden onions, and Japanese curry.
A jewel among jewels, the Mahatma Wine cellar boasts over 35,000 bottles from Italy, Switzerland, Austria, and France. Guided tours and tastings with a sommelier are also available, offering a journey through rare and celebrated labels, including the famous temple dedicated to Sassicaia, a symbol of wine as the “nectar of the gods.”
At La Stüa de Michil, you can also reserve the “Incö” table, which means “today” in Ladin. This rustic table in a private room serves only the freshest ingredients available each day, inviting everyone to sit together and share dishes, appreciating the gifts of the earth and the shared experience.
La Stüa de Michil is an incredible journey, a pleasure for the palate, the soul, and the planet.
The Secret
The beautiful plates, saucers, and cups used at the table were purchased at flea markets or donated from family collections, while the embroidered tablecloths are a historic legacy of the house, collected over time by the Costa family according to the philosophy of reclaiming and valorizing what already exists.
Useful info
La Stüa de Michil
Str. Col Alt 105
Corvara in Badia, Bolzano
Tel. +39 0471 831000
Tasting menus: from €190
Minimum three courses of your choice from the tasting menu at €60 per dish. Minimum three courses of your choice from the off-menu dishes at €190.
