Culinary

“Let’s prepare some delicious pasta”, Daniele Napoletano from Southern Italy, “I suggest a delicate river trout as a starter, served on a bed of salad”, chef Hanspeter Hummel from Naturno, “Veal medaillons with lovely fresh vegetables for the perfect main course”, Souschef Florian from the Venosta Valley, “Wonderful! The Mignon Sissi Chardonnay would be perfect with this menu”, Dario, the vine waiter. “And, what about a sweet! I’d love the pear parfait”, apprentice chef Martin from the Passiria Valley. A typical Monday morning conservation in the Mignon kitchens.
So good for you…We concentrate on the well-being of all our guests, without being too strict about things, and know they prefer light, healthy dishes. We insist on top quality, fresh, locally-grown produce from the beautiful surrounding countryside and our master chefs delight in creating tempting, tasty menus. So, why not just try…