After a winter break, the Pramol Alto in Bolzano will reopen its doors on April 18, 2026. Together with Julia Heifer and Core Kurtenbach, Ethel Hoon and Jakob Zeller return in newly designed spaces, bringing fresh ideas, regional products and ingredients from their own vineyard and vegetable garden.
Located in Perdonig, high above Bolzano in the Eppan wine region, Pramol Alto will reopen its doors on April 18, 2026. At the end of December, the team led by Ethel Hoon and Jakob Zeller temporarily suspended operations after their first season in order to use the winter months for further development and renovation.
The winter, however, was anything but quiet. The team traveled to the southern hemisphere, explored different cultures and cuisines, completed an internship at the "Kadeau" restaurant in Scandinavia and in between hosted a French pop-up bistro at Ottmanngut. New ideas emerged, concepts were refined and plans for the future took shape.
"Pramol Alto was something we wanted but could never quite put into words," say Ethel Hoon and Jakob Zeller. An experiment became a home, an idea became a place where they wanted to stay. The house itself, originally modest and somewhat pieced together, was carefully reexamined. Beneath floors, behind walls, and in overlooked corners, traces of its past came to light. At the same time, much was renewed. Together with the designer Martino Gamper, an interior was created that preserves the character of the house while making it clearer, tidier and cozier.
There have also been significant development outdoors. The meadow surrounding the house is currently being transformed into a vineyard. Chardonnay and Ruhländer make it one of the highest-altitude vineyards in the region. A 1000-square-meter vegetable garden is being created next to it, together with "Birkenheim Gemüse". This philosophy is reflected in the cuisine: Alpine products from the surrounding area meet the team's diverse culinary influences. Mushrooms and herbs from the meadows, vegetables from the garden, plus fermented elements such as miso or soy sauce come together on the plate.
Ethel Hoon and Jakob Zeller first met at the "Fäviken" restaurant in Sweden. They later ran the "Klösterle" on the Arlberg, turning it into an insider tip for gourmets in just a few years. Now, at Pramol Alto, they are continuing their vision – supported by Julia Heifer and Core Kurtenbach, both based in Berlin. Heifer is a self-taught chef and has learned her trade in kitchens such as "Dottir" and "Olafur Eliasson Canteen". As the former head chef and owner of "LOK6" and "Gaia", she has inspired diners in Berlin with her seasonal style. Kurtenbach contributes experience from well-known restaurants such as the "Beuster Bar" and the "Otto" and shares his passion for wine with both the team and guests.
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