OLM NATURE ESCAPE: A Matter of Taste

24. April 2026

A Matter of Taste

Circular, energy self-sufficient eco aparthotel in the South Tyrolean Ahrntal valley with extraordinary architecture and visionary regional cuisine.

Culinary personality

His menus are extraordinary. Our questions are too. Berni Aichner is Head of Culinary at the in-house restaurant PRENN° of the eco aparthotel OLM Nature Escape and is appreciated for his warmth, creativity and down-to-earth attitude. In conversation with THE Stylemate, we find out which unusual creation didn’t make it onto the menu, which South Tyrolean ingredient tells a story and which round dish he likes the most.

Respectful use of food

Is there a food (or part of it) that you used to waste but is now “sacred” to you?
Even during my apprenticeship, I learned to treat food responsibly, also as a sign of appreciation towards the producer. The best sauces and stocks are prepared from trimmings.

Teamwork in the kitchen

Chef and sous-chef – how does the hierarchy work between you? How do you ensure that the sous-chef doesn’t get overlooked and the chef maintains the overview?
Egon is brilliant and I couldn’t imagine a better deputy. We are not only colleagues but also really good friends. He supports and motivates me and enjoys my full trust. When making decisions, his opinion is extremely important to me.

The ingredients for good collaboration

A smile, a special spoon, a favorite cup – which seven “ingredients” should not be missing in everyday interaction in your kitchen?
Humor, mutual respect, appreciation, a chat within the team, an espresso, enjoyment of work and looking ahead.

What is sometimes missing

And which “ingredients” do you sometimes miss in everyday kitchen interaction?
Time and patience and sometimes the necessary calmness.

Three words for the kitchen

If O, L and M each stood for a word related to your culinary work – what would they be?

Original
Passion
Inspiring people

Favorite dishes

Pizza, mochi, arancini – which round dish do you like the most?
Press dumplings. My favorite dish, and their shape also reflects the architecture of OLM.

Childhood reinterpreted

If you were to transform a dish from your childhood into a modern fine dining concept: what would it look like and taste like?
I fondly remember my grandfather’s “Brennsuppe.” The simple soup made from browned flour, butter, water, salt and a bit of caraway was served daily for breakfast. In my kitchen, the water is replaced with a rich beef stock and finished with brown butter. With black bread chips, shaved raw porcini mushrooms and chive oil – a dream!

Bold ingredients

Which ingredient do you love but might put off some guests?
I love offal, but I have almost completely removed it from the menu. Many guests now reject it. However, upon request and for enthusiasts, we are happy to prepare it.

Regional stories

Which ingredient from South Tyrol tells the most exciting story for you?
Ahrntal gray cheese: from a poor man’s food to a culinary highlight. It is versatile and protected by “Slow Food.”

Cuisine without borders

Which dish do you consider universal and understandable across all cultures?
Great pasta with fresh ingredients makes everyone happy worldwide, whether young or old.

Ideas that didn’t make the menu

Which dish did you develop for fun but never made it onto the menu?
Wiener schnitzel in dumpling form, filled with potato salad. Brilliant classics should remain just that.

One ingredient, endless possibilities

If you could choose only one ingredient to cook an entire menu, what would it be?
Asparagus. From raw asparagus salad to a creamy soup to a rich risotto – or simply asparagus with Bozner sauce.