At the helm of Ristorante Porcino in the Badia Hill design hotel in Alta Badia, Marco Verginer creates cuisine inspired by Alpine traditions with Mediterranean influences. The restaurant has been awarded a star in the 2026 Michelin Guide Italy, consolidating a journey built between Alpine hospitality and fine dining.
Marco Verginer's career choice came early: hotel training in South Tyrol and his first jobs in local accommodation facilities, where kitchen organization and volumes became a training ground for discipline. During this transition, he also developed a particular sensitivity for “regular” guests, those customers who live in the hotel and demand precision but also rhythm, clarity, and comfort.
He then gained valuable experience in some of Europe's most renowned restaurants: he completed internships in three Michelin-starred restaurants, including Andreas Caminada's Schloss Schauenstein in Switzerland and the famous De Librije in Amsterdam, where he honed his skills and precision in international haute cuisine. He then worked for longer periods in prestigious gastronomic establishments such as the Hotel Castel (two Michelin stars), the Bad Schörgau with chef Egon Heiss (one Michelin star), and the Chesery restaurant in Gstaad, which at the time boasted a Michelin star. These experiences shaped his culinary philosophy, based on quality, authenticity, seasonality, and respect for raw ingredients.
An important milestone was his time at the Hotel Castel, where his growth within the team translated into management skills and a more “fine dining” approach to execution. His personal and professional lives also intertwined here: it was in the context of high-end hotel catering that he met Michaela Mair, his life partner and reference point for the dining room and sommelier service in the subsequent Badia Hill project.
He also obtained the Meisterbrief (the title of “Master” for his craft, one of the highest qualifications in the local artisan-professional system), a step that reflects his ambition to consolidate his technique with formal recognition.
The crucial step in Verginer's history is Badia Hill, a family and couple project: a food & boutique hotel with 33 rooms and suites, designed for guests seeking scenery and wellness, but also a complete gastronomic destination. Here, cuisine is not an accessory service, but a driving force behind identity.
At the heart of the offering is Ristorante Porcino, where the local area is infused with many influences, particularly the aromas and scents of the Mediterranean Sea. The restaurant, which was awarded a Michelin star in 2026, is not the only culinary offering at the hotel. Verginer also oversees the other offerings: the bistro for more straightforward cuisine and Fondue, dedicated to fondue as a convivial ritual, while the lounge bar develops a mixology focused on spirits and “tailor-made” gins. It is a facility designed to bring together an international audience, resident guests, and external customers, without forcing fine dining to chase every opportunity.
