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from 221 €
Alpenpalace Luxury Hideaway & Spa Retreat
Exclusive well-being oasis | St. Johann in Tauferer Ahrntal
from 142 €
LANERHOF Active/Spa/Balance
Spa-Hotel | St. Lorenzen at Mt. Kronplatz
from 110 €
Grand Hotel Bellevue
City hotel | Meran
from 200 €
Quellenhof Luxury Resort Passeier
Sport & wellness resort | Passeiertal
from 118 €
Granpanorama Hotel StephansHof
Magnificent views of the Dolomites | Villanders in Eisacktal
from 131 €
SONNENHOF Sun/Spa/Panorama
Sporthotel | Pfalzen at Mt. Kronplatz
The NEW South Tyrol Blog
The best stories from South Tyrol - Get inspired!
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from 289 €
Wellness Refugium Alpin Royal
Charm & warmth | St. Johann in Tauferer Ahrntal
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from 90 €
Hotel Saltauserhof
Wellness hotel | St. Martin in Passeier
from 190 €
WINKLER Sport & Spa Resort
Design hotel | St. Lorenzen at Mt. Kronplatz
from 155 €
MIRABELL DOLOMITES HOTEL
Luxury . Ayurveda & SPA | Olang at Mt. Kronplatz
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from 94 €
Wirtshaushotel Alpenrose
Active hotel | St. Lorenzen at Mt. Kronplatz
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from 110 €
Hotel Fameli
Family & spa resort | Olang at Mt. Kronplatz

Norbert Niederkofler

The renowned Michelin-star chef grew up in Luttach in the Ahrntal valley, a small village nestled in the middle of nature and the alps.

At a young age, he decided to explore the world which led him to leave his hometown and travel to various countries such as Germany, Austria, Switzerland and the USA. After his apprenticeship as a chef, he studied under Jörg Müller, Eckart Witzigmann and Nadia Santini. Beginning of the 90s, after a period of travelling and discovering the world, he finally returned to South Tyrol. In 1994 he took over the restaurant area at the Hotel Rosa Alpina in Kassian. Two years later, the Rosa Alpina opened today's award-winning 3-star restaurant St. Hubertus with Norbert Niederkofler as Executive Chef. There, he serves not only the finest haute cuisine, but also offers his guests an unmistakable Alpine culinary experience that you won't find anywhere else.

Felicetti pasta with venison tartare
Felicetti pasta with venison tartare

Felicetti pasta with venison tartare served at the AlpiNN Food Space & Restaurant at Kronplatz

AlpiNN Food Space & Restaurant - Alex Moling
Onion dish
Onion dish

Gourmet dish at the AlpiNN Food Space & Restaurant at Kronplatz

AlpiNN Food Space & Restaurant - Luca Dal Gesso

Cook the Mountain - a philosophy of life

At the heart of his creations are not classic gourmet dishes, but rather his attitude to life and passion for nature, the mountains and their inhabitants. With the concept of "Cook the Mountain", his cuisine follows the rhythm of nature. His way of cooking is in harmony with the environment, the surrounding and, above all, stands for a respectful use of resources. This also explains his preference for using seasonal and local ingredients. Often his dishes present forgotten fruits and vegetables in a unique way. Used ingredients talk about mountains, the hard work of farmers and growers as well as old traditions and customs. In this way he creates high-quality products, mountain cuisine that is pure and unadulterated in taste.

Panoramic view from the AlpiNN
Panoramic view from the AlpiNN

Panoramic view from the AlpiNN Food Space & Restaurant at Kronplatz

AlpiNN Food Space & Restaurant - Alex Moling

Mo-Food

Together with Paolo Ferretti, Niederkofler founded Mo-Food, an innovative consultancy with a holistic view of alpine food, mountain culture and everything that promotes regional sustainability, deceleration, organic and 0-km products. Mo-Food supports various activities and partnerships all around the topic of food: among them the food space and restaurant AlpiNN in the Museum of Mountain Photography, the LUMEN, at the summit of Kronplatz or the project CARE's - The ethical Chef Days, which gathers chefs and professionals from the food industry to work together on an ethical and more sustainable cuisine. Gastronomy can thus actively contribute to the protection of the planet. The chef becomes a role model for the preservation of nature and biodiversity.

Building AlpiNN
Building AlpiNN

Building AlpiNN Food Space & Restaurant at Kronplatz

AlpiNN Food Space & Restaurant - Alex Moling
Interior design AlpiNN
Interior design AlpiNN

Interior design AlpiNN Food Space & Restaurant at Kronplatz

AlpiNN Food Space & Restaurant - Alex Moling

AlpiNN

A visionary space with an impressive backdrop - with AlpiNN, the mountain chef has found a home for his concept "Cook the Mountain" where he combines tradition with innovation. He created a place that stands for regionality, home and sustainability - and that not only in the kitchen. The entire interior has been designed by the internationally renowned designer Martino Gamper and realized by local manufacturers. The restaurant is seen as a cosy living room in the mountains, a place to encounter and relax. Eating there is much more than just taking in food: it's about connecting.

Those who dine at AlpiNN not only encounter the finest gourmet dishes, but also thoughts, passion and the philosophy of the artist, who considers the entire value chain into account when cooking. From the suppliers to the raw materials, the dish to the guest, everything is included in the creation of a new dish. Ingredients change depending on the time of year, food leftovers are processed or preserved in creative ways and waste is reduced to a minimum. This is the only way Niederkofler creates distinctive, sustainable mountain cuisine, whereas little as possible is thrown away.

Atelier Moessmer

After the St. Hubertus had to close due to the renovation of the Hotel Rosa Alpina, there is now a new place of work for Norbert Niederkofler since mid-July 2023: the Atelier Moessmer in Bruneck, surrounded by a 7-hectare park. The historic villa on the site of the Moessmer cloth factory was carefully restored and extended by a glass pavilion. When furnishing the villa, the floors made of old spruce wood and the curtains made of loden are a reminiscence of the history of the textile factory and form an exciting contrast to the modern designer tables and chairs.

The annex built of glass includes the kitchen: Around the open kitchen on the upper floor, there is a counter with seating for 12 guests. Below that are further kitchen and service rooms. In the historic main building, in addition to the apéritif room at the entrance, there is a library with historic books by Moessmer and from Niederkofler's private collection, as well as a large table for dinners in a private atmosphere. In addition, the upper floor of the villa accommodates the dining salon and a special table on the veranda. The wine cellar is located in the basement.

In total, the restaurant offers space for 35-40 guests. The head chef is Mauro Siega, while Lukas Gerges is the restaurant manager and head sommelier. Norbert Niederkofler watches over the perfect implementation of the "Cook the mountain" concept as its patron. There are no à la carte dishes in the Atelier Moessmer, but a very special menu. The restaurant is open from Wednesday to Friday in the evening, on Saturday for lunch and dinner and on Sunday for lunch. A guesthouse is already planned for the future, located not far from the restaurant.

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Pension Felsenegg
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4.7 Excellent

Inviting B&B in the environs of Meran with comfortable and cosy rooms, a delicious breakfast, dreamlike garden & wonderful view of the vineyards.

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Glögglhof - Girlan in Southern South Tyrol
Glögglhof
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4.9 Excellent

Farm holidays in the wine village Girlan and in cosy apartments – ideal for active travellers and for those who are looking for regeneration!

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Tirolerin rooms & suites & breakfast - Tramin an der Weinstraße in Southern South Tyrol
superior
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4.3 Very good

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