Norbert Niederkofler: Who I Am
Nature and all of its wonders has always been a constant of my life.
Born in the Dolomites, in Alto Adige, I could not help wondering what other horizons there were beyond those high peaks. Ever since I was a child, I have always had a rebellious curiosity, the same that made me want to explore, see and understand the how and the why of things.
Norbert Niederkofler: Who I Am
From London to Zurich, from Milan to Munich, to New York. After touring the world I returned to South Tyrol where I worked first in Ciastel Colz and then landed at St. Hubertus in San Cassiano in Badia.
Being away from home for so long has led me to rediscover my roots, my land and how to give value to the raw material. When Thomas, my first child, was born, I started to look at the world with different eyes. Sustainability would become the principle with which to change my way of cooking.
A meeting with this kitchen is not a meal, but an unforgettable human experience
(cit. Michelin 2017)
Atelier Moessmer Norbert Niederkofler
After my long experience at St.Hubertus I felt the need to take a further step in my culinary and personal journey.The concept of “Cook the Mountain” evolved and I was looking for a space where it could be fully realised. Thus Atelier Moessmer Norbert Niederkofler was born in Brunico: my new project geared towards creating unique gastronomic experiences. Within the walls of the enchanting 19th-century
Atelier Moessmer Norbert Niederkofler
Moessmer villa, “Cook the Mountain” found the perfect dimension in which to express itself to the full. The menu varies according to the seasons and is developed starting from the ingredients’ selection, local producers and farmers, respecting natural cycles and minimising waste. At my side in this adventure are two talented young people: Lukas Gerges and Mauro Siega.
AlpiNN
Over the last few years my cuisine has become increasingly characterised by attention to territoriality and seasonality. Hence the decision to open with Mo-Food a new restaurant, AlpiNN, a name that perfectly expresses what I am and what I want to represent.
The Food Space & Restaurant is housed in LUMEM, the new Museum of Mountain Photography on the peak of Plan de Corones, together with an event and congress hall. A breath-taking view high up in the mountains that offers plenty of room for an incredibly welcoming environment that speaks of traditions, of land but also of novelty.
AlpiNN
An innovative and unique concept based on the three pillars standing, dining & lounging that I wanted to be furnished by a real South Tyrolean, the internationally renowned designer Martino Gamper, who I was keen to have on board.
Norbert Niederkofler & BWT: Art of Hydration
The Ethical Chef Norbert Niederkofler, known for his “Cook the Mountain” philosophy, now offers DIAMOND MINERALIZED WATER by BWT at Atelier Moessmer and AlpiNN Food Space & Restaurant. This exclusive water, mineralized with magnesium and silicate, perfectly complements his focus on sustainable, local dining, providing guests with a unique, high-quality hydration experience.
DIAMOND MINERALIZED WATER by BWT reduces up to 90% of CO₂ transport emissions compared to bottled water by using local water sources, a choice in line with Norbert's eco-conscious ethos. This partnership also supports CARE’s, a project he co-founded to encourage sustainable practices, and BWT’s b.WaterMission, aiming to provide clean drinking water to underserved communities in Africa with 10,000 new wells, including three dedicated by Norbert and his team.
This collaboration allows Norbert to elevate the dining experience while promoting respect for nature, health, and local communities.
