TWO STEFANS, ONE CULINARY EXPERIENCE IN SOUTH TYROL 

When Head Chef Stefan Unterkircher talks about ingredients, the kitchen at the Lüsnerhof comes alive. For him, cooking is more than a profession – it’s a calling that combines health, diversity, and sustainability.

“What do I associate with the Lüsnerhof?”
“Dolomites region, home, family-run business, motivated entrepreneurs with a vision – that’s what makes the Lüsnerhof special.”

With his strong connection to the region and nature, and his forward-looking approach, it was a natural step: from the winter season 25/26, Stefan will take over the leadership of the kitchen team. By his side: Stefan Mur from Ritten.

SOUS CHEF STEFAN MUR: PASSION, CREATIVITY & CHEESE

While Unterkircher sets the culinary direction as Head Chef, Mur brings the creative signature as Sous Chef – together creating a kitchen that unites tradition and inspiration.

For both, cooking is pure passion – almost a life elixir. Even privately, Mur lives this enthusiasm: with homemade pizza, a vegetable garden, and his own cheese cellar.

“Wait, you have a cheese cellar?”
Mur laughs: “Yes, of course I make the cheese myself!”

FRESHNESS, GRATITUDE & REGIONAL INGREDIENTS 

The Lüsnerhof’s kitchen thrives on regional organic products, wild herbs from the surroundings, and seasonal ingredients. It’s not unusual for the kitchen team to head out midday to collect herbs or stones on which later beautifully plated dishes will be served, explains Mur. Wild herbs like nettles enhance the dishes and bring the mountains directly to the plate. For Sous Chef Stefan, it is essential to stay as close as possible to the original flavors and preserve authentic taste.

“Fresh cuisine, trust, and gratitude – that is our foundation,” the chefs agree.

NATURAL CUISINE IN SOUTH TYROL: AUTHENTIC, FRESH & SUSTAINABLE 

For Unterkircher and Mur, natural cuisine means everything: health, diversity, sustainability, organic products, and a forward-looking philosophy. The Lüsnerhof’s kitchen relies on fresh ingredients from its own garden and nature, trust, and the many hardworking hands both inside and outside the kitchen.

“I draw inspiration from the surroundings: keep your eyes open, trust your gut, listen, and keep learning,” says the Head Chef. Mur agrees: “The kitchen is an open book. Every colleague is an inspiration, and we benefit from the Lüsnerhof’s trust, which gives us freedom to be creative.”

The evening menu follows the Terra, Monte e Mare principle, based on seasonal, sustainable, and regional ingredients. The goal is to take guests on a sensory culinary journey with each course.

TERRA, MONTE E MARE: SOUTH TYROL & BEYOND THE PLATE 

The evening menus reflect the region’s diversity: earth, mountains, and sea. Each menu is a panorama of South Tyrolean landscapes and beyond, fresh and authentic. With locally sourced, sustainably produced ingredients, each dish becomes a natural cuisine experience. The kitchen team creates a small, creative menu daily, including vegetarian, fish, and meat options, from which guests can compose their personal sequence of dishes.

Gluten-free and vegan guests can also enjoy special, inventive menus.

THE VISION: MAKING NATURAL CUISINE TANGIBLE 

Both Stefans share a common goal: to involve guests even more in South Tyrol’s natural cuisine.

• More organic products
• Close collaboration with local producers
• Sustainable cycles
• Cooking classes, events, and culinary experiences

Ultimately, it’s about bringing the flavors of South Tyrol to the plate – fresh, regional, and authentic.

At the Lüsnerhof, guests don’t just taste the dishes – they experience South Tyrol in every bite and the passion of two chefs who unite nature, home, and culinary enjoyment.

For those who want to learn more about the Lüsnerhof’s own vegetable garden at 1,350 meters, click HERE.