Franz Muller’s cuisine tastes like malga, meadows and woods. Each ingredient is either fresh or matured here. “We’ve got everything we need,” he often says. As a kid, he learned the recipes of his grandfather who, during the war, survived in these mountains by feeding himself on what nature offered. Try his Kaiserschmarren with blueberries and roses, served on a big cast-iron frying pan; his fragrant ravioli with local petals and his Heublütensuppe, the famous hay soup made with fifteen different herbs from nearby meadows. A sample of alpine summer known in the whole valley.
Words and pictures Laura Taccari. Translation Alessia Andriolo.