Our kitchen

Respect for nature, love for the product, and true craftsmanship. In his kitchen, the focus is not on the chef, but on what the earth gives us. Pure, honest ingredients, sustainably produced, carefully selected—and processed in such a way that their original flavor is preserved. It's not about effects, but about authenticity on the plate.

Because for Manuel, being a chef is not a job—it's a way of relating to the world.

With respect. With emotion. And with the deep desire to touch people through taste.

In our hotel kitchen at Plan de Gralba, we take the great classics of Italian cuisine and give them a new lease of life. Modern, artfully presented, almost like paintings on the plate. But one thing remains unchanged: the pure, unadulterated flavor, just as our grandmothers loved it. Every pasta dish is made by hand in our own kitchen, fresh daily. We use South Tyrolean ancient grains, robust and authentic, and the crystal-clear water from the Sella Pass – a pasta dish could hardly be purer.

Our energy, our well-being, and our ability to regenerate begin with what we eat every day: real, unadulterated food. At Plan de Gralba, we therefore focus on cuisine that is fundamentally honest. We use high-quality, local, and seasonal products that are carefully selected and processed with respect. Many ingredients come from our own production or from small, responsible partners who ensure fair conditions and humane husbandry.