Who is the head chef at the Sonnalp?

Head chef Martin Köhl has led the Sonnalp kitchen for around 29 years; he joined at the age of 28 and has given the gourmet cuisine his signature ever since.

How many Gault Millau toques does the Sonnalp have?

Martin Köhl's cuisine holds three Gault Millau toques – one of the guide's highest distinctions and a sign of consistently high quality.

What defines Martin Köhl's cuisine?

It is unfussy and creative, focused on natural flavours. “Quality ingredients are the stars of the kitchen,” says the chef – old recipes are reinterpreted.

Where do the ingredients in the Sonnalp kitchen come from?

Many come from the region and northern Italy: from local farmers and producers, such as berry, cheese and organic vegetable farms in Nova Ponente and Ega.

What role does the chef's herb garden play?

Martin Köhl tends his own herb garden; fresh herbs shape many dishes and underline a natural, unadulterated taste.

Does the Sonnalp kitchen blend alpine and Italian influences?

Yes, Martin Köhl combines South Tyrolean roots with northern Italian and Mediterranean influences into a distinctive, regionally rooted style.

Which awards and guides list the Sonnalp?

Besides three Gault Millau toques, the hotel features in Falstaff, the Connoisseur Circle, Selected Hotels and the Genießerhotels.

Is the Sonnalp a gourmet hotel?

Yes, the Sonnalp is a Gault Millau gourmet hotel in South Tyrol; the award-winning toque cuisine is the heart of the house.

How has the gourmet cuisine at the Sonnalp evolved?

After stints in South Tyrol and abroad (Munich, Alsace, Spain), Martin Köhl developed his own style and has led the kitchen at toque level for over 28 years.

Is there a sample menu of the gourmet cuisine?

Yes, a current sample menu and the wine list are available as PDFs on our website, giving you a taste of the cuisine in advance.

Your Gault Millau gourmet hotel in South Tyrol ☼ Hotel Sonnalp

Out of enthusiasm for what is good

Each chef has his or her own signature, which is reflected in the dishes and unfolds on the palate of the happy guests. At only 28 years of age and a lot of experience under his belt, Martin Köhl seized his chance: he became head chef at the Sonnalp Connoisseur hotel in the Dolomites. Being able to run his own kitchen and realise his own dreams, as well as our decision to put our trust in him, was a decision that both sides have never regretted, even after 25 years.