Bio Hotel Hermitage and its one star Michelin-awarded Stube restaurant are proud to introduce Nicola Laera, the new executive chef in charge since December, 2012.
Born in Alto Adige in 1983, he is an enthusiastic, passionate chef with a remarkable background: his dedication and natural talent led him to train as a sous chef with Norbert Niederkofler and other reknowned, Alto Adige based, Italian Chefs.
The Maffei family was favourably impressed by his love for research and attention to raw materials. His endless search for the best edible wild herbs in the woods of Alta Val Badia and Adamello natural park culminates in dishes with a unique and peculiar taste.
In his kitchen, quality and production plays a major role, in order to satisfy the high -standard needs of all our guests.
Hermitage hotel keeps on telling a true story made of taste, family and selected local products, surrounded by the beauty of dream landscapes.
What's Nicola Laera's secret? To honour his territory with harmonious ingredients.
A perfectly local way of cooking, not necessarily locked up in rhetorical traditions.