the atmosphere




EIN FASS AUFMACHEN. Der Michlkeller ist ein Erlebnisraum der ganz besonderen Art.

The historic walls of the Plankenhof in Pill hide a very special jewel. Built in 1460, this listed gothic house is already in the eleventh generation owned by the Enzenberg family. For a long time it was leased, for three generations, the owners take care of the personal well-being of the guests. Today, George Khuen Belasi directs the fortunes of the house, now a 4-star hotel, whose venerable cellar vault was rebuilt by Georg's father Michael Khuen Belasi into a very special wine cellar in the early eighties, as you can find in Tyrol far and wide nowhere , Accordingly, the cellar is also called "Michlkeller". Since then, all sorts of delicacies, South Tyrolean wines and beer are served there. The Ripperl may now be considered as legendary. "It is now known that we make our Ripperl fresh. That's our trademark, "says the innkeeper. That takes about forty-five minutes. A wait, which is always worthwhile. Boredom does not come in this special environment guaranteed. The sense of time, or rather that uneasiness that accompanies the constant gaze on the clock, which one knows from everyday life, dissolves in the air as soon as one enters the Michlkeller. "It's also about deceleration. When the guest comes in through the entrance and realizes that this house has seen a few centuries of history, is received here in a friendly manner, then time stands still, "says Georg, who is lucky to have great employees:" The Staff is really amazing. When people go home happy and satisfied at the end of the day, we have done our job properly. "Since April last year, Plankhof has been working on a completely new kitchen team that has already proven its worth and with which the boss clearly enjoys it. Georg Khuen Belasi has been managing director of the Plankenhof and Michlkeller for only two and a half years, while Michael Khuen Belasi, the namesake, continues to be an organizational background. Georg, despite his young age, has traveled a lot in the world. Italy, England, Switzerland, Australia, France. He has always worked in fine dining. A detour to a cruise ship has opened his eyes to how beautiful and fine it is in his native Pill and the importance of having a good working atmosphere. In Canada, he even worked as an outdoor guide for a year. "A really good experience. Some of my stations have influenced me. These experiences are taken along. The most important thing is always the first impression. If the basic mood fits and a natural hospitality is there, you can win the guest over, "says the chef, who wants to develop the Plankenhof and the Michlkeller. "I want to be open to new things, never stop, question myself and put my own ego behind," Georg has taught his previous professional career. "I'm glad for the support of the family and I'm happy that we are in such good harmony," says Georg. His plank farm he plays mainly with tour groups. In addition, not a few regular guests, who have already served the grandfather. "On October 23, 1981, we unlocked the Michlkeller," recalls Michael Khuen Belasi, who grew up in South Tyrol. "Except for the new surfaces and the bar, nothing was changed in the original cellar vault."

Regional it goes with the drinks. For example, there are local beers, apple cider and apple juice from Fritzens. "I see that I get as many products as possible from the surrounding farmers," says Georg Khuen Belasi, who offers a small but fine menu of dishes such as gray cheese soup, Schlutzkrapfen, ripperl with coleslaw, cellar spit with chips, various schnitzel, baked potato, Salad with chicken strips or pressed dumplings offers. "The menu is small, but the guest can be sure that everything is freshly prepared," assures the host. There are also changing seasonal dishes in the Michlkeller. Under the old vault 65 people find place. A special highlight are the seats in the two huge wine barrels, in which wine used to be matured. More atmosphere is almost impossible.

The Michlkeller is an excellent alternative especially for summer and autumn rainy days, regional gastronomy in the very best sense.