As an eccentric innovator, Thomas Ortler manipulates South Tyrol’s haute cuisine into a new form that blends the past with the present, reconsiders traditions, and focuses on maximum comfort for his team and guests.
His three theses constitute the core of his work:
#1 Culinary traditions are mutable.
#2 What grows is cultivated, what is cultivated is cooked.
#3 “Nose To Tail” must become the maxim for any enjoyment of meat.
Currently, Thomas is working on the opening of his second restaurant and the publication of his second book. “Steinbock” will be a classic tavern concept in Glurns, serving down-to-earth cuisine at its finest. His second book reflects a similar down-to-earth approach: fascinated by the tradition and history of South Tyrol, he, along with star photographer Udo Bernhart, researches the best recipes from our grandmothers’ kitchens.
The book is titled “Nana’s Kitchen” and will be released this autumn.
To find out more about Thomas, visit his website here.