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Julia Heifer

@juliaheifer

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feeding since 2016
@pramol.alto summer season until November 8th 2026
other fun stuff 👉🏻 @julescache

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We are so honoured to have been awarded “Opening of the Year 2027” by Falstaff Italy, in their first publication of their restaurant and wine guide 🎉🎉

This award means a lot to us, having dreamt of a place like Pramol Alto for so long and having worked so hard with the entire team to make this place a reality.

It has just been over a year since we opened our doors and in a space we thought would only be temporary, a stepping stone to someplace else. Little did we know what a gem this place was and how much space it gave us to grow and evolve and dream (and it continues to do!). We can’t wait for the years to come and to see what Pramol Alto grows into, thank you all for the love and the support! 💚 and congratulations to all our fellow friends in hospitality that were given due recognition!

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Few places capture the charm of South Tyrol quite like @pramol.alto, a very special restaurant with sweeping mountain views and a team of just four, including chef @juliaheifer. After running LOK6 and Gaia in Berlin, Julia made the move to the Alps, where she now serves beautiful five-course menus worth planning a trip around. Here, we’ve tapped her for her South Tyrol favorites—swipe for her picks, then follow her at the link in bio for more local recs.

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Proud of all of them! Future is bright, swipe to last slide for most anticipated opening hahah

Orson, Paris - Esu is killing it, super affordable, incredible cooking.

Ha’s Snack Bar, Lower East Side NY - Anthony and Sadie with their second place in Chinatown, went there when the renovations were still on last year

Ristorante Gilioli, Emilia Romagna - Gugu is another absolut talented chef, we did pop ups and I have never had Italian food the way he cooks it, insane

Pramol Alto, South Tyrol - Four people that lead and I nothing but admire, I worked with Ethel and Julia and I’m a fan of Jakob and Core. Special opening and can’t wait to go!

Bittikesu, Paris - Jules my brother has opened the doors to his world and let me tell you, he lives in another one that we do and I can’t wait to experience his vision

Old Pharmacy, Bruton/Somerset - not a new opening, but a new head chef. The UK countryside and Merlin can be lucky to have Zsusi, she’s bringing her touch to this magical area and Merlins world!

Ómós, Abbeyleix/Ireland - Cúán and I met at Noma back in the day and from the start he was the CDP with heart at the right place. Can’t wait to come G!

Kid, Soho/London - the most anticipated opening of 2026 (no pressure bro!!) but Sertaç is finally opening the doors of Kid in Soho. Place to be in fall and bookings opening mid August for September ❤️

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BURRO IS HOT 🌶️

Some things are worth waiting for.

Last weekend, after talking about it for a long time, we finally welcomed @juliaheifer into our kitchen.
Two days of cooking, sharing ideas, exchanging energy and all the beautiful moments that happen in between.

A celebration of ingredients, a love for vegetables, and the people who bring passion, care, and attention to every single detail.
At Burro, we’ve always believed that food is just the beginning. It’s about the people behind it, the energy in the kitchen, and the moments shared around the table.

Thank you @juliaheifer and @coreamore for bringing your world into ours.
Until the next one.

Burro Burro, it seems the summer heat is everywhere, outside and inside too! 🔥

#burrocafe #ostuni

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Before summer turns into harvest season, feel welcome to join us as we travel (back) south to the heel of the boot of Italy: Puglia. 
A time of year that invites us, much like nature itself, to slowly gather ourselves back inwards after months of outward energy and movement. To hold on a little longer to the aliveness of summer, to long al fresco dinners and la dolce vita, while also beginning to make space again for regulation, grounding and self-preservation. 
Move, breathe, rest and linger with us inside a 19th-century palazzo, restored into a place that feels almost like a museum and contemporary gallery at once. Historic features have been carefully brought back to life, much of it done by hand, and layered with contemporary artworks, modern comfort, warm light and incredible outdoor spaces for us to do our magic. 
We feel very grateful to be closing the summer season here, and would love to have you with us. 
Wednesday 30 Sept — Sunday 04 Oct Stay: @villacolucci Teachers: @albertinevaniterson @kindracalonia
Food: @juliaheifer  Rates starting at €2300 for sharing, €3400 for solo 
8 rooms available, open for bookings as of now www.sheshe-retreats.com/puglia

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BURRO HOSTS, AGAIN 💥

We honestly can’t imagine summer in Puglia without our communal table dinners.
So this season, we’re inviting a few chefs we admire to gather around the table, cook together, and share magic with us.

We begin with our beloved @aretecooking crew, 30 May

Then:
Federica e Alessandro from @insiemerestaurant , 1 June.
@juliaheifer , 27 & 28 June.
@tomasgormley , 18 September

Long tables, shared plates, wine pouring, fire on the table, late conversations.

If you’d like to join one of the suppers, send us an email at ciao@burrocafe.it ♡

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The time when spruce trees produce new shoots is special because it is fleeting, an announcement of late spring through their furry neon green tips. We pick and gather and juice, planning how to best use these precious tips and how to best preserve their brightness of color and flavour.

Maybe in a spruce shoot hollandaise for the last white asparagus this season, a tart spruce shoot sorbet, a refreshing addition to our non-alcoholic beverages, or a spruce “honey” that requires a little more patience.. excitingly endless possibilities!

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One of my favourite things about being a chef is meeting the amazing, passionate people who produce our food.
Walter from Paulwirterhof is one of those unique acquaintances who makes me love my profession so much.
Over the last 20 years, he has created an ecosystem of 150 different varieties of fruit trees. Some trees feed the birds, some provide homes for insects, and some are for his own harvest.
His permaculture approach doesn’t require plant protection products or fertilisers — he observes, listens, and lets nature regulate itself. 1. Walter and one of his wild peach trees. 2. @juliaheifer making peach leaf ice cream for our opening menu. 3. peach leaf ice cream, “kniachiachl” and rhubarb compote

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Pramol Alto will be reopening for 2026 on April 18th! A lot has happened in the past few months, including our decision to stay in Perdonig and grow some roots :) which then leads to more fun decisions like starting a market garden and planting trees, and renovations/upgrades in the restaurant.

We are so looking forward to Pramol Alto being open again- to be back in the kitchen, to reconnect with our producers, to pour some delicious wines, to share all that has happened while the restaurant was closed.

So, we hope to see you soon and till then, we trust you are all soaking up some of this much needed Spring sun like we are ☀️!

📸 @vanderehm

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Today marks the beginning of the final week of our January pop-up “Chez Martin et ses amis.”
This means there are five more evenings to dine — and to stay overnight — with us, before we truly slip into a longer winter break and close our doors for nearly two months at the end of the week.

This moment is always a special one. It’s filled with anticipation for the pause ahead, but also with a quiet sense of melancholy. Working with these people, in this place, and welcoming so many generous, attentive and appreciative guests is something I never take for granted. Being able to try things out, to experiment, to cook and host freely — and to feel how much joy, curiosity and openness both this wonderful team and the people who come into our house bring with them — is a true privilege. The thought of it alone already warms my heart and I am deeply thankful for it.

But more on that in a few days.
I actually just wanted to announce the last week of the pop-up — but I seem to have drifted a little further than planned.

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The first evening at our french bistro "Chez Martin et ses amis" was absolutely wonderful — we can hardly wait to continue tonight.
This menu will also be available throughout next week. After that we’ll be introducing a new one. But don’t worry: the tartare and profiteroles will definitely remain as our classics to add.

A huge thank you to everyone who joined us yesterday and helped celebrate our launch.

Chez Martin et ses amis
January 8 - January 30, 2026
Monday to Friday
Tables at 7:00 pm or 8:00 pm

Book your table via link in bio.

flashy 📸 @patrick.schwienbacher.photo

#chezmartinetsesamis

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Profiteroles with warm chocolate sauce - on our menu every Monday to Friday in January.

Book your table via link in bio.

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