Animals are grazed, men eat, but only clever man know how to eat.
Brillat Savarin
A little bit of history and unusual aspects.
The Kallmünz Restaurant was founded in April 2003, in the sixteenth century frame of the castle of the same name, a place that does not go unnoticed, that amazes and surprises from outside to inside. It is located in the old district of Merano, a town appreciated since 1522 by the emperor Charles V for the mild climate that surrounds Burgraviato, stimulating not only the Habsburg aristocracy, but also the Prussians, British, French and Russians, who spent some time to get healthy again. Followingly, the character that symbolized this noble turnout was Empress Sissi (Elisabeth of Austria) who in 1870 came to Merano with her daughters Gisela and Valerie, sojourned in Castel Trauttmansdorff and thanks to the miraculous cures she obtained, the town evolved to the point that the European nobility started to gather in Merano for refreshments at thermal spas in the Southern Alps, in the area called subtropical Norway, preserving still today the hegemony of city–garden, spa and climatic treatment center.
The dining room was converted from an old coach house, creating a bright atmosphere for lunch, open onto a private garden. In the evening, the atmosphere for dinner is made more intimate and cozy, sometimes fairy–tale. It is characterized by finesse, delicacy and minimalist elegance. The few furnishing elements create a subtle interplay of matter and light giving off a relaxing energy.
A perfect blend of old and new. A dynamic environment, that puts you at ease both in formal and informal lunches. Ideal for special occasions, weddings, business lunches or dinners, corporate conventions.
Contemporary and authentic Italian Cuisine.
Luigi Ottaiano shows every season dishes where the good part left to genuineness, as well as the revelation of all the flavors of the product. The proposals are the summary of his research, where Mediterranean ingredients meet the cultures of the world. A natural choice, a food philosophy, where nature is listened and respected in preparations that always let through essence, color, taste, texture, the art of composition of dishes. An attention that takes care even of the smallest details, all rigorously prepared at home, putting in place a culinary craft, even changing the ingredients of the dishes according to special dietary needs. Diners can choose their menu, and enjoy the delight of the palate, of mind and heart, through the colors of a culture, of a region, of a product. A careful and precise service in meeting the various requirements, overseen by the maitre sommelier Masashi Yamashita, who has developed a well–selected wine list, including 450 labels from Italian and foreign companies, with an eye to the territory, and a wide selection of wines by the glass and a careful selection of spirits.
He was born in Naples in 1965 and has the firm opinion that you become a successful chef as long as you have imagination, great personality and passion. He studied with attention the regions and the products of his city. His culinary style, today, is his philosophy of life: eating well does not mean eating sophisticated, but offering simple products that give you a special experience. His kitchen is evolution, change and upgrading, to convey feelings, emotions, through the techniques that you learn every day. His dishes do not stop, his cuisine is on the move. He promotes the identity of the restaurant, enhances it the exports it not only as a tool for the promotion of culinary tourism, but also as a moral duty.
