Mike Bräutigam, born in Jena, has made the kitchens of Europe his home. In 2016 he decided to help plan and manage the culinary side of the Tenne Lodges. Previously, he cooked at Heinz Beck's Gusto restaurant in Quinta de lago in Portugal, Heinz Beck's restaurant La Pergola in Rome, the Waldorf Astoria Hotel & Resorts Cavalieri Hilton in Rome, Norbert Niederkofler's restaurant St. Hubertus in St. Kassian in Abtei, as well as in the Stüa di Michil by Arturo Spicocchi in Corvara.

One of his passions is preserving the old and combining it with the new. He has created his own herb garden, selects his suppliers with great care and maintains constant contact with the farmers. Creations such as the zucchini mountain cheese piccata with melted tomatoes and rocket, the suckling piglet with parsley root and mustard seed or the walnut pancake with plum and yoghurt have come about with a lot of love for local products. The value of the ingredients is reflected on the plate. You can feel the pleasure on your tongue. Experience it on your own palate on a gourmet holiday in South Tyrol.