Kitchen
Our kitchen? Quattro. Flavour in the plural – rooted right here.
Our kitchen? Quattro. Flavour in the plural – rooted right here.
The scent of pine needles and slow-braised beef, cooked gently until butter-soft. Smoked celeriac, fermented cranberries, wild herbs. Comforting. Warm. Deeply satisfying. A plate like a walk through South Tyrol’s landscape – this is what the Cyprianerhof tastes like.
Great cooking isn’t driven by egos. It lives on teamwork.
Monika may officially be the head chef, but at the Cyprianerhof, the kitchen is led by the team. Quattro: Monika, Marion, Alessandro and Allessandro. Four personalities. One shared standard. They inspire each other, challenge one another, fill in the gaps. Everyone contributes ideas, takes responsibility and helps shape the culinary identity of the house – including the recipes passed down from grandmothers’ kitchens. What comes out of this? Depth. Honesty. Surprise. And a new understanding of teamwork in the kitchen – fresh, creative, unmistakably South Tyrolean.
Four at work. One on the plate.
At the Cyprianerhof, the “we” cooks. A kitchen that creates closeness – between people, ingredients and stories.
The real treasures? They’re close by.
In fine dining, it’s often about caviar, lobster and imported luxury. Impressing with that is easy. At the Cyprianerhof, luxury usually grows just around the corner: freshly harvested vegetables from nearby farms, eggs from well-kept hens, meat and cheese from neighbours. Turning these into dishes that are both honest and refined takes real craft. That’s our idea of luxury. Boldly good.
The finesse?
It lies in the product. And in how we handle it – with respect. Because we know who and what stands behind it.
Love for the whole ingredient.
At the Cyprianerhof, we try to use everything. What’s left is rethought. Fermented, cured, smoked, dried – transformed into stocks, syrups or finishing touches. What sounds grounded tastes like the future and brings seasonal creativity to the plate. Often, the most exciting flavours come from exactly this process.
A romanticised idea of “home”?
Not at all. We simply enjoy celebrating what surrounds us – the nature, the landscape, our quirks. On the plate as well.
And in the end?
Something unexpected may happen: a flavour hits you – and suddenly you remember. A moment from childhood. It doesn’t matter where, with whom or how – the feeling is always the same: a quiet, complete happiness. When the Quattro team manages to awaken that echo of the past in their guests, it’s the greatest compliment Monika can imagine.
