Milla Montis brings together nature and people, tradition and innovation, authenticity and cosmopolitanism, modern architecture and the timelessness of the mountains.
This love of nature is reflected not only in the philosophy of the hotel, but above all in its culinary concept: Host and head chef Roland attaches great importance to the origins of the selected ingredients, which are sourced from local farms and producers wherever possible. With great dedication, he has created a synergy between traditional local recipes and Mediterranean influences.
To ensure that the restaurant runs smoothly, it is essential to have well-thought-out processes in place behind the scenes. In collaboration with builders, architects and project developers, we were able to assist in planning the entire back-of-house (BOH) area and contribute to its preliminary planning processes.





