Norbert Niederkofler‘s curiosity is ‘rebellious’ – as he himself says – and starting from his origins, the Valle Aurina, in the province of Bolzano, and from his father’s local cuisine, he begins a long human experience and training around the world. This research over time brings him back to his roots, to nature, to his mountains and to the raw materials it offers. Thus, in 1994, he arrived in the heart of the Dolomites, in San Cassiano, at The Rosa Alpina an elegant family-run Hotel, which became Aman Partner, and right here from an idea of Hugo Pizzinini and his wife Ursula Mahlknecht, the owners, and his own, the ‘Cook the Mountain’ concept was born, which becomes the leitmotif of the internal restaurant, St. Hubertus.
Recent is the news of the closure of the St. Hubertus due to a rethinking of the restaurant concept by the property, Chef Niederkofler’s role will only be to offer his experience but not his menu.
The keywords of his idea of cuisine remain territoriality and seasonality with the help of small local producers with whom relationships of trust, exchange and sharing of mutual knowledge are established. A cuisine based on an absolute respect for nature and its rhythms. St. Hubertus was a high-quality Restaurant awarded over time with three Michelin stars in 2000, 2007 and 2018 to land in 2020 with the green star for its commitment to sustainability.
“Nature is my natural pantry, the best I could have”.
It doesn’t end here…
The maximum expression of this concept leads Chef Niederkofler together with Paolo Ferretti to found Mo-Food, a company promoting a quality environmentally conscious mountain cuisine.
AlpINN Food Space & Restaurant is born at Plan de Corones in the Dolomites, inside a photography museum, the LUMEN, with a space dedicated to events. A new idea, which embraces both tradition and an innovative way of experiencing significant gastronomic experiences also through meetings between mountain chefs, farmers, entrepreneurs and scientists.
With AlpINN – Norbert Niederkofler says – he has found a ‘home’, a place where he can totally express himself and put projects close to his heart to good use. All seasoned with a close bond with the territory and its fruits, increasingly numerous and different in his dishes and from which he draws inspiration for his creations in an attempt to minimize waste and everything damaging the surrounding environment.
“One of the most spectacular restaurants in the world according to @forbes 2023”.
The latest adventure is based in Milan on the top floor of The Medelan, which arose from the renovation of the former Credito Italiano building, Horto Restaurant. Norbert Niederkofler inaugurated it last year at the end of June, following the philosophy of ‘ethical time’, the one leading you in the middle of a metropolis always in a rush to taste, slow down and savor through all the senses the gourmet proposals derived from farmsteads, dairies and farmers no more than an hour away from the city. Chef Alberto Toè – a close collaborator of Niederkofler – is entrusted with the menu. The strategic direction remains that of the master with the aim of offering his Guests a new, increasingly pure and sustainable Gastronomic Experience. Like the location itself built with natural and recycled materials in a sober style and with furnishings all of Italian origin.
Nature always dominates here through the light which is the absolute protagonist even in the name of the Bistrot, ‘Sole’.
In order to be the protagonist for a new and increasingly sustainable Lifestyle, the first three-language degree course for experts in mountain food and wine was founded – in collaboration with the Free University of Bolzano – one of the teachers is really the Michelin-starred chef.
A way to never give up a dialogue with the generations of the future by showing them an ethical philosophy congenial to them.
Vegan Suite for Norbert Niederkofler
