Great
Atmosphere

The historic walls of the Plankenhof in Pill conceal a very special jewel. Built around 1460, the listed Gothic house is already in the eleventh generation of the Enzenberg family. For a long time it was leased out, but for three generations now the owners have been personally looking after the physical well-being of their guests. Today, Georg Khuen Belasi is at the helm of the house, now a 4-star hotel, whose time-honored vaulted cellar was converted by Georg's father Michael Khuen Belasi at the beginning of the 8o's into a very special wine cellar pub, the likes of which cannot be found anywhere else in the Tyrol. Accordingly, the cellar restaurant is also called "Michlkeller". Since then, all kinds of delicacies, South Tyrolean wines and beer have been served there. The Ripperl may be considered in the meantime with justification as legendary. "In the meantime it is known that we make our Ripperl fresh. That is our trademark," says the landlord. This takes about three quarters of an hour. A waiting time that is well worth it. Boredom is guaranteed not to arise in this special environment. The sense of time, or rather the unease that comes with constantly looking at the clock, which is familiar from everyday life, vanishes into thin air as soon as you enter the Michlkeller. "We are also about deceleration. When the guest comes in through the entrance and realizes that this house has seen a few centuries of history, is welcomed here in a friendly way, then time stands still," knows Georg, who is lucky to have great staff: "The staff is really a blast. If at the end of the day people go home happy and satisfied, we've done our job right." Since April of last year, a completely new kitchen team has been working at Plankenhof, which has already proven itself and with which the boss is visibly happy. Georg Khuen Belasi has only been the manager of the Plankenhof, including Michlkeller, for about two and a half years, while Michael Khuen Belasi, who gave the restaurant its name, continues to work in the background. Georg has traveled a lot in the world despite his young age. Italy, England, Switzerland, Australia, France. He has always worked in upscale gastronomy. A trip to a cruise ship opened his eyes to how beautiful and fine it is in his native Pill and the importance of 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 shaped me. You take these experiences with you. The most important thing is always the first impression. If the basic atmosphere is right and there is a natural hospitality, you can win the guest over," says the boss, who is convinced that he wants to further develop the Plankenhof and the Michlkeller. "I want to be open to new things, never stand still, question myself and put my own ego behind me," Georg's previous professional stations have taught him. "I'm glad for the family's support and happy that we harmonize so well," says Georg. He mainly plays his Plankenhof with tour groups. In addition, not a few regular guests come, whom his grandfather already served. "We opened the Michlkeller on October 23, 1981," recalls Michael Khuen Belasi, who grew up in South Tyrol. "Except for the new finishes and the bar, nothing was changed in the original cellar vault."

Regional is the name of the game when it comes to drinks. For instance, there are local beers, apple cider and apple juice from Fritzens. "I make sure I get as many products as possible from the surrounding farmers," says Georg Khuen Belasi, who offers a small but fine menu with dishes such as gray cheese soup, Schlutzkrapfen, Ripperl with cabbage salad, Kellerspieß with fries, various schnitzels, baked potato, salad with chicken strips or Pressknödel. "The menu is small, but the guest can be sure that everything is freshly prepared," assures the landlord. In addition, Michlkeller also serves changing seasonal dishes. There is room for 65 people under the old vaulted ceiling. A special highlight are the seats in the two giant wine barrels, in which wine used to be stored for aging. More atmosphere almost does not go.

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