The “La Stüa de Michil” is the culinary chamber of wonders at Hotel La Perla in Corvara, South TYrol. In two highly original, charming, enchantingly furnished dining rooms dating back to the 16th century, executive chef de cuisine Nicola Laera startles diners again and again through his exquisitely refined creations, bringing the unexpected to the table in ever newer variations.
The career to date of the young chef permits one to entertain the highest of expectations. It was born under a felicitous star, or to be precise, under the Michelin star of Norbert Niederkofler. And the star never abandoned him. From St. Hubertus in San Cassiano his path led him to Biohotel Hermitage in Madonna di Campiglio. And for several years he has been swinging the cooking spoons in the kitchens at La Stüa de Michil, full of passion, striving to evolve still further.
The dishes of Nicola grow from roots which weave their way through extremely fruitful terrain, awaking in equal measure fantasy, talent, respect and culture to pulsating life. Nicola is not only interested in quality products, but in the hidden aspects which stand behind that quality: a given food might be quite outstanding, but if it was generated in ignoble ways, Nicola refuses to use it, and that’s that.