Theodor Falser brings the strength of the South Tyrolean landscape into his culinary language, shaping distinctive gastronomic experiences. Awarded one Michelin Star in 2014 at Johannesstube, his “Taste Nature” philosophy has become his unmistakable signature.
Raised in a sixth-generation winemaking family in South Tyrol, Theodor Falser developed an early and instinctive bond with nature and raw ingredients. His professional journey began with an apprenticeship at Hotel Grifone **** (1989–1993), followed by a year as commis in Switzerland at Bahnhofsbuffet Zurich (1993–94).
He then embarked on an international path that led him to cook in Oman, the United Arab Emirates, China, Malaysia and Ecuador, refining technique, discipline and cultural awareness in a variety of culinary landscapes.
Returning to South Tyrol marked a decisive turning point. In 2014, he took charge of the kitchen at Johannesstube, the fine-dining restaurant of Hotel Engel Gourmet & Spa in Nova Levante/Nova Lana. Within a year, the restaurant earned a Michelin Star, awarded by the Michelin Guide, confirming the strength of his culinary vision.
Falser’s cooking is guided by a clear principle: enhancing local products, wild herbs, ancient grains and biodynamic farming. His concept “Taste Nature” expresses this idea—a call to experience the landscape through the plate, embracing the flavors of the forest, mountain, micro-greens and alpine botanicals.
He has also developed projects such as “Forest Edition,” outdoor gastronomic events set in the South Tyrolean woods, where nature becomes both stage and ingredient. His international footprint includes ventures such as IMMENSO, a Contemporary Asian restaurant with Robata Grill & Sushi in Cyprus, active since 2018.
His contribution to contemporary gastronomy lies in the ability to honor the Alpine territory while integrating techniques such as fermentation, dehydration and light curing. Johannesstube has also been recognised by Gault & Millau (17 points) and included in La Liste, confirming the consistency of his work.
Falser’s culinary philosophy unfolds through plates that speak of mountains, seasonality and biodiversity. In a moment when sustainability and short supply chains are at the core of gastronomic discourse, his approach resonates strongly with today’s sensibilities.
