Surprising dishes combine rustic elements with alpine influences, as well as flavors from the south and the sea. South Tyrol's only female Michelin-starred chef, who grew up on a mountain farm, cooked for her entire family as a teenager. The rural grounding has been preserved by this self-taught and successful innkeeper in her creative and refined cuisine: she passionately experiments in her garden with heirloom vegetables and special tomato varieties, focusing on seasonal and local ingredients such as alpine cheese, crackling lard, and wild herbs. She processes young goat, lamb, and veal as whole animals—hence her fondness for offal—and today enthusiastically cooks what was once foreign to her: mussels, shrimp, seafood, and the full richness of Italian cuisine with its risottos, ravioli, and cannelloni.