La Stüa de Michil
Café · Dolomites
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La Stüa de Michil is the Michelin-starred restaurant inside Hotel La Perla in Corvara, run by executive chef Simone Cantafio. Its wood-panelled stube dining room and open kitchen showcase seasonal, vegetable-forward cooking shaped by Cantafio's training in Japan, mixing contrasts of hot and cold, acid and oily, soft and crisp. Dinner service runs Monday to Friday evenings only, so it suits riders staying overnight in Corvara rather than a stop mid-route.
La Stüa de Michil takes its name from Michil Costa, of the family that has run Hotel La Perla since patriarch Ernesto Costa opened it in 1956. Chef Simone Cantafio trained under Gualtiero Marchesi, Italy's first three-Michelin-star chef, then spent eleven years in Hokkaido, part of it in a kitchen founded by Michel Bras and run alongside his son Sébastien, heading the two-Michelin-starred Toya restaurant there. He joined La Stüa de Michil as executive chef in 2020, roughly a decade after an earlier stint working in the Dolomites near three-Michelin-star chef Norbert Niederkofler. His cooking follows what he calls karumi, a term borrowed from the Japanese poet Matsuo Bashō meaning lightness, built on what he leaves off the plate rather than what he adds. The hotel's cellar holds 30,000 bottles across 3,000 labels, among Italy's largest wine collections, curated by head sommelier Silvio Galvan.
What you see
Two 17th-century stuben, the carved wood stove-rooms of the Ladin valleys, enclose the dining room, hung with antique embroidered tablecloths the Costa family has collected over generations and dinnerware sourced from flea markets.
Practical
Hotel La Perla, which houses the restaurant, operates seasonally, open June to September and December to March.
michelin starfine diningwine cellarladin culture
Cafés nearby
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Climbs nearby
Common questions
- Why stop at La Stüa de Michil on a bike ride?
- La Stüa de Michil is the Michelin-starred restaurant inside Hotel La Perla in Corvara, run by executive chef Simone Cantafio. Its wood-panelled stube dining room and open kitchen showcase seasonal, vegetable-forward cooking shaped by Cantafio's training in Japan, mixing contrasts of hot and cold, acid and oily, soft and crisp. Dinner service runs Monday to Friday evenings only, so it suits riders staying overnight in Corvara rather than a stop mid-route.
- When is La Stüa de Michil open?
- Hotel La Perla, which houses the restaurant, operates seasonally, open June to September and December to March.