Peter Girtler

Chef Peter Girtler’s culinary philosophy is rooted in a profound respect for the product, an ethos he explicitly states as his guiding principle. This reverence extends to an understanding of sustainability, emphasizing respect for ingredients regardless of their origin, though a strong preference for regional sourcing is evident. His overarching vision is to deliver "Top-Produkte" to his guests, with a keen eye on quality first and local provenance second, "if possible from the region." He believes the "best product" is paramount, as long as it "pleases and tastes good." At the heart of Girtler’s cuisine lies a masterful interpretation of culinary traditions at the crossroads of two vibrant cultures: South Tyrol and Italy. He skillfully fuses the freshness of mountain herbs with native South Tyrolean produce, blending rustic South Tyrolean farm recipes with the art of Italian living. This approach creates culinary highlights that appeal equally to lovers of hearty, traditional food and discerning gourmets. He champions a modern, lighter, and vital style of cooking, moving away from the perception of regional cuisine as heavy. His core gastronomic philosophy is characterized by "Ehrlichkeit, Disziplin, Teamplayer," underscoring a commitment to integrity in the kitchen and collaborative excellence. Ultimately, Girtler believes that true culinary artistry stems from a deep-seated love for both the products and the act of cooking itself, ensuring consistently excellent results. Chef Peter Girtler’s technical mastery and artistic vision are defined by a "Ganzheitsküche" (holistic cuisine), a descriptor from Gault Millau that highlights his ability to blend regional authenticity with sophisticated innovation. His approach to flavor and plating is described as "leicht, ehrlich, geschmacklich intensiv und spannend" (light, honest, intensely flavorful, and exciting). He expertly integrates the fresh vibrancy of mountain herbs into native South Tyrolean products, seamlessly intertwining traditional South Tyrolean farm recipes with Italian culinary finesse. Girtler prioritizes a modern, light, and vital cooking style, ensuring his multi-course menus offer a balanced and healthful dining experience, distinct from heavier traditional fare. A particular technique he employs is vacuum poaching, as seen with his favored Black Cod, which is then refined with aromatic infusions. Among his legendary signature dishes and compositions, the "6x Goose liver composition - our signature dish 3.0" stands out as a continuously evolving culinary emblem, featuring variations like roasted foie gras with sea buckthorn and fermented walnuts, and a crème brûlée with parmesan crumbs. Other notable creations include the "Black Cod 'Glacier 51'," served with red wine, beetroot, bottarga, green smoked oil, and bronze fennel, showcasing his global influences and precise flavor pairings. His "5 x 'The best of veal'" is a comprehensive exploration of veal in various forms, from essence and traditional preparations like sauerkraut and veal head, to tender roasted fillet with a light cocoa crust and liquorice, "Beuschel," and crispy veal sweetbread chips. The "5 x chocolate & vital" composition concludes the experience with an array of inventive desserts, such as fried praline in cocoa batter with passion fruit, and white chocolate with cauliflower and pickled beetroot, demonstrating his innovative flair for unexpected yet harmonious combinations. He also offers a reinterpreted version of the regional specialty, "Speckknödel neu interpretiert."