A Ladin Gourmet Chamber.
Food at La Stüa de Michil is made up of ingredients, nature, and memories which ultimately transform into a mesmerising culinary experience, in harmony with our values of beauty and kindness. All led by Simone Cantafio, executive chef at the gourmet, 1 Star Michelin restaurant of the Hotel La Perla in Corvara, in the Dolomites of Alta Badia.
Human, essential, taste takes shape 
from the ability to feel. Behind the rock temples the sun shines. 
Sensibility
Chef
In the kitchen, the balance between orient and occident.
There are many ingredients that make the way of the chef Simone Cantafio so tasty. They are simple elements that have to do with concepts such as nature, seasons, flora, human respect, sensitivity and harmony.
A Zen-like component that couldn’t be more in line with his long stay on the Japanese island of Hokkaido, where he ran the Bras family’s two Michelin-starred Toya restaurant. Now he is here with us, the Rising Sun in the Dolomites.
Wonder
Making waste into richness: corals, offal, forgotten vegetables. Intriguing games 
beyond clichés the taste you don't expect. 
The Kitchen
In the kitchen, the rule of opposites applies: hot-cold, acid-oily, soft-crisp. The choice of substance is first and foremost tactile, to understand at first glance how best to showcase it. Then there is the preparation, a moment that resembles an embrace, a loving attention. Finally, the cooking, the true osmosis between chef and substance. It's all a matter of sensitivity, respect, balance between good, beautiful and seductive.
Dining Room
A Lifetime of Hospitality, Passion and Alchemy
I am from the island of Ischia, transplanted to Corvara where the beauty of the mountains contrasts with the seaside I carry within. I describe myself as a 'mussel clinging to the rock,' feeling attached to my island while admiring the alpine peaks. I am meticulous, a control freak, and a cheerful pessimist. I love the slow life, routine, a coffee macchiato, good food, and bold wine.
Pamela is an essential presence. She is delicate, elegant, and ethereal, yet at the same time exudes a certain boldness. She is our living oxymoron, so contradictory as to be harmonious and irresistible. She is a source of good humour and light-heartedness. One can’t help but love her.
My journey has been rather unique. I was a student until the age of 21, and a retired lawyer before ever becoming one, but after leaving law school I discovered my passion for wine. This led me to work in a small restaurant overlooking the sea, where I built the foundations of my career by always seeking experiences that brought me closer to the world of wine.
I would compare our service at La Stüa de Michil to an impressionist painting: it doesn’t live by perfection but by harmony, by bursts of colour that capture the moment. With wine, passion is expressed in the countless glasses shared with friends and the miles travelled to discover new producers. Recommending a good wine is our way of expressing affection for our guests.
Our diversity creates understanding and chemistry. We enjoy our journey together. The Stüa is a challenge with important goals and responsibilities, and working here requires commitment. With Simone, there’s a special chemistry: together, we give voice to our ideas and transform experiences that leave our guests with a desire to return. We are ambitious, demanding of ourselves and others, but above all we enjoy what we do.
Pasquale
Hospitaliy
The most important ingredient. Be welcoming 
to give and receive the essence of joy.
Wine Cellar
Mahatma wine, the soul of wine.
In our winery you can enjoy the soul of wine in all its beauty. It is a soul that carries memories of the past and hopes for the future. It is a soul that is in over thirty thousand bottles from Italy, Switzerland, Austria and, ça va sans dire, France. It is a soul that unfolds in a thousand nuances that Silvio, head sommelier at Hotel La Perla, will introduce you to during targeted visits and tastings.
A miracle.
