Tartare, Asparagus & Sauvignon

At Thaler Arôme, Gottfried Messner focuses on regional ingredients paired with local wines. His cuisine blends tradition, experience, and seasonal flavors.

“Goggilan” from the Sarntal Valley, potatoes from Völlan, and asparagus, naturally from South Tyrol: Gottfried Messner, head chef at Thaler Arôme beneath Bolzano’s historic arcades, consistently relies on seasonal, local ingredients. “I pair them with the right wines—preferably local ones as well,” he explains.

The restaurant offers 15 wines by the glass, complemented by an extensive selection of bottled wines and sparkling labels. Originally from Sarntal, Messner cooked for 15 years at Braunwirt before moving to Bolzano. A trained sommelier, he says: “I’ve been cooking for 42 years, and I love my profession.”

Looking ahead to Bolzano’s summer and the “Lorenzinacht-Calici di Stelle,” he has created a light seasonal dish.

Beef Tartare with Asparagus

• 400 g beef fillet
• Maldon sea salt
• Freshly ground white pepper
• Olive oil
• 4 white asparagus
• 4 green asparagus

Marinade for the tartare:

• 50 g onion, finely diced
• 40 g peeled pickles
• 10 g desalinated capers
• 100 g ketchup
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp anchovy paste
• 4 tbsp olive oil
• a pinch of hot paprika
• optional Tabasco

Preparation: 

Season the beef fillet, steam the asparagus until al dente, prepare the marinade, and mix it with the meat. Then place the mixture in a mold and arrange it on the plate with the asparagus.

As a pairing, Messner recommends a Pinot Noir Riserva from Cantina Malojer.

Image: Beef Tartare with Asparagus, Courtesy Thaler Arôme