Norbert Niederkofler

From the fields to a Michelin-starred cuisine

Revolutionary concepts, enthusiasm, and unique ideas

For Michelin-starred chef Norbert Niederkofler, everything begins with respect – for nature, the environment and animals. In his kitchen, only ingredients that grow here and now are used. This philosophy and its consistent application have earned his restaurant Atelier Moessmer in Bruneck three Michelin stars and a Green Star. With this project, Norbert Niederkofler has created a place where his values, his philosophy of sustainability and appreciation are expressed through refined cuisine. In 2025, another accolade followed: Atelier Moessmer was ranked 20th on the list of the World’s 50 Best Restaurants.

Just outside Brunico, on the summit of Plan de Corones, you can also savour Niederkofler’s cuisine at AlpiNN – a restaurant that, under his direction, impressively brings together gastronomy, architecture and the mountain landscape.

Mo-Food

Atelier Moessmer/Markus Ranalter

Atelier Moessmer/dalge

Mo-Food

Atelier Moessmer/dalge

Atelier Moessmer: When dishes tell stories

Sustainability is the guiding principle behind Norbert Niederkofler’s culinary work. Together with his team, Lukas Gerges and Mauro Siega, he takes it one step further, turning this philosophy into a creative process. The goal: to create dishes that tell the story of what the mountains entrust to them. Atelier Moessmer is not a traditional restaurant — it stands for a new way of experiencing pleasure at the table. This approach has once again earned it a spot on the World’s 50 Best Restaurants 2025 list, reaching the 20th position this year. An international recognition that shows how South Tyrol’s cuisine offers a taste of the future.

To the restaurant

Atelier Moessmer/dalge

Mindfulness on the plate

“Our cuisine tells stories: about the mountains, their products, and the people who cultivate them with care. It’s not just about cooking, but about a mindset rooted in respect, harmony, and a deep desire to pass something on,” says Norbert Niederkofler. His homeland South Tyrol, its nature, and what grows from it have always been central to his work — even during his professional experiences in New York, Milan or Zurich. South Tyrol’s nature remains his place to unwind, reflect, and find new inspiration. Also for his projects CARE’s – The ethical Chef Days and Cook the Mountain. In a short interview, he shares his deep love for South Tyrol.

My favourite places in South Tyrol are...

The Pederü mountain hut in Al Plan/San Vigilio, which reminds him of his stay in the Rocky Mountains in the United States. The Dolomites with its incredibly beautiful and unique natural landscape. And finally, South Tyrol's lakes, especially the Antholzersee lake and the Pragser Wildsee lake (in spring, autumn and winter).

Witness how architecture can honour nature...

The best place to see for yourself is the MMM Corones by Reinhold Messner museum planned by Zaha Hadid, which is perfectly integrated into the Alpine landscape. Another great place is my AlpiNN Food Space & Restaurant in the LUMEN building, a new museum for mountain photography at Kronplatz. Here, the ‘Cook the Mountain’ philosophy is expressed by the the interior: Martino Gamper has created a "Living Room" for the mountain using only local materials made by local manufacturers.

Architecture in South Tyrol

IDM Südtirol-Alto Adige/Oscar van de Beek

For me, South Tyrol is sustainable because...

... it fulfils every prerequisite for becoming the world's leading sustainable mountain destination. The foundation is formed by time-honoured laws for the protection of nature practiced by farms and farmers.

Travel sustainably

©DanielTöchterle

I purchase regional products because...

...I want to know where the food comes from. Only then can I serve it to perfection. Just as importantly, I want to know who is behind the product, which is why I work with about 50 South Tyrolean producers. The selection is large and the contact always direct.”

Products from the farm