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.
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.
(cit. Michelin 2017)
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
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.
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.
From 1995 to February 2023, I was Executive Chef at St. Hubertus. When I started my career, the restaurant was known for having an international clientele used to find the best of haute cuisine everywhere. It seemed so absurd to me that people had to come to South Tyrol to taste something they could also find at home.
After questioning myself, I started asking my own customers to find out what I could offer them that was better, unique.
The answer was my land, the answer was my cuisine.
A cuisine based on a deep respect for the rhythms of nature and the balance between the environment and its inhabitants. In each of my dishes I always tried to tell the story of my mountains, the hard work of the farmers and breeders, the quality of their products, the traditions handed down, the care, perseverance and lightness.
«A meeting with this cuisine is not a meal, but an unforgettable human experience» are the words with which in 2017 I was awarded the third Michelin star.