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NORBERT NIEDERKOFLER

Niederkofler
Visionary of Alpine Cuisine and Ethical Culinary Practice

From Mountain Roots to Global Recognition

Born and raised in Luttach, a small village in South Tyrol, Norbert Niederkofler has built his career on a deep connection to the mountainous region of his homeland. His journey took him through kitchens around the world, learning from culinary masters like Jörg Müller and Eckart Witzigmann before returning to South Tyrol to redefine alpine cuisine.

After earning three Michelin stars at his renowned restaurant St. Hubertus at the Hotel Rosa Alpina, Niederkofler launched Atelier Moessmer Norbert Niederkofler  in 2023, continuing his legacy with a focus on sustainability and local produce. His culinary achievements have earned him multiple accolades, including the prestigious Green Michelin Star for sustainable gastronomy and again three Michelin Stars only within four months after the opening. 

Niederkofler

Philosophy: "Cook the Mountain" and Ethical Culinary Practice

At the heart of Niederkofler's philosophy is his groundbreaking concept "Cook the Mountain," which emphasizes the use of ingredients sourced exclusively from the alpine region. This philosophy reflects his commitment to sustainability and ethical culinary practices, earning him the title of "The Ethical Chef."


His approach is rooted in respect for nature, where each dish is a reflection of the local environment, seasons, and the hard work of regional farmers. By prioritizing a zero-waste approach and using every part of the animal, he ensures that his kitchen operates with minimal environmental impact.


Niederkofler works directly with around 40 local producers, eliminating the middlemen, which allows him to maintain quality and ensure that everything from vegetables to proteins reflects the diversity of the South Tyrolean mountains. His menu includes bold dishes like deer blood sausage, smoked trout, and charred mountain salad, showcasing his belief in using less conventional cuts of meat and plant-based ingredients.

 
Niederkofler

Creativity Rooted in Tradition

While drawing inspiration from the region, Niederkofler’s creativity knows no bounds. Dishes like veal tongue with mountain chimichurri, and ravioli filled with mountain cheese and chicken consommé, blend tradition with innovation.

His ability to elevate rustic, hearty ingredients into fine dining makes him a trailblazer in contemporary Italian cuisine. This marriage of alpine tradition with forward-thinking cooking methods is what defines his food and his restaurant's identity.
Niederkofler

Sustainability: A Core Value

Niederkofler’s commitment to sustainability goes beyond the kitchen. His Atelier Moessmer Norbert Niederkofler was awarded the Green Michelin Star, recognizing its approach to eco-friendly practices. By focusing on local and seasonal produce, Niederkofler minimizes food waste and emphasizes a close relationship with nature.


This dedication extends to food preservation techniques such as pickling and fermenting, allowing him to honor both the freshness and longevity of regional ingredients.

Niederkofler

A Future Grounded in Ethical Excellence

As Niederkofler continues to push the boundaries of alpine cuisine, his ethical approach and respect for the natural environment ensure that his influence will extend far beyond South Tyrol. His "Cook the Mountain" philosophy is not just a culinary movement, but a way of life that encourages chefs and diners alike to consider the entire value chain of food production, from farm to fork.
In Norbert Niederkofler’s world, gastronomy serves not only to nourish but also to inspire a more ethical and sustainable relationship with our planet.

“I want to inspire the world with the spark of ethical cuisine, in order to change the way we eat, collaborate and live.”

Norbert Niederkofler