From the fields to a Michelin-starred cuisine
For Michelin star chef Norbert Niederkofler, it all starts with respect for nature, the environment and animals, which is why only ingredients that grow here and now are used in his kitchen. The consistent implementation of this philosophy at his St. Hubertus and AlpiNN restaurants have earned the South Tyrolean three Michelin stars and one green star – and as of July 2022, Hubertus has been rated amongst the “World’s 50 Best Restaurants.” In his restaurant AlpiNN , on the Kronplatz mountain, his cuisine takes shape in an eye-opening architectural and mountain setting.
And in a historic villa in Bruneck, star chef Norbert Niederkofler has created a space with the Atelier Moessmer where his values, his philosophy of sustainability, and his appreciation come to life through culinary expression.
His homeland, nature and that which comes from the region have always been central themes of Norbert Niederkofler's work, even during his professional development in New York, Milan and Zurich. For him, South Tyrolean nature is still the best place to switch off, reflect and seek new inspiration. For his CARE’s projects - The ethical Chef Days and Cook the Mountain. In a short interview he expresses his love for South Tyrol.