Herbert Hintner

The Founder of the New Gastronomy of South Tyrol

A traditional cuisine based on regional products, transformed with the flair and creativity of a great chef.
Since 1995, a Michelin star, and for six years, President for Italy of the “Jeunes Restaurateurs d’Europe” association.

Is cuisine an education of taste?
Our task is also to teach respect for food and to defend its true taste. It’s a strong message: we need to enter schools, starting from the early years, because taste holds our future.

My cuisine is alive. I don’t serve tired food. I respect seasonality and use what small local producers offer. My kitchen brigade is very young. I enjoy teaching how to cook, especially the dynamics behind it. Here, we still receive whole animals, and everything is prepared à la minute to offer fresh flavors to the customer.

On the menu, it’s not just farmer’s speck and canederli, but also some fish dishes, an inviting cheese cart, and a wine list skillfully curated by my wife, Margot.

How important is teaching young people?
A chef must set a good example, in every aspect. Professionally, of course, but also ethically and humanely. I make an effort to help them understand the importance of values like honesty, responsibility, and transparency—fundamental concepts in our profession.
An important task is to “wake up” talent. They must find their own way through sacrifice, avoiding shortcuts and illusions of easy success and fame. What matters is always great practice, mental exercise, and discipline—things they can carry with them in their professional journey.