Norbert Niederkofler is the chef at Atelier Moessmer Norbert Niederkofler in Bruneck, Italy, and a true leader in sustainable cooking. He’s most known for his groundbreaking “Cook the Mountain” philosophy, which means using only ingredients sourced from the mountains surrounding the restaurant. This approach not only supports local farmers and producers in the region but also creates a deep and meaningful connection between the food served at the restaurant and the unique terroir of the Dolomites mountains. It’s a way of celebrating the local ecosystem and the people who work the land.
Niederkofler’s cooking is deeply rooted in the traditions and landscapes of his home region. He strongly believes that the best and most flavorful food comes directly from nature, and he works tirelessly to showcase this belief in his dishes. His restaurant is more than just a place to eat; it’s a place where people can truly experience the unique and often overlooked flavors of the mountains in a refined and thoughtful way. Each dish tells a story of the local environment and the rich culinary heritage of the area. He aims to bring the essence of the mountains to the plate.
He is a strong advocate for respecting nature, minimizing environmental impact, and using resources wisely, making him a highly respected and influential voice in the international food world. His “Cook the Mountain” philosophy has had a profound impact, inspiring many other chefs to think more carefully and responsibly about where their food comes from and how it affects the environment. Niederkofler’s dedication to sustainability extends far beyond just the ingredients he uses; he also focuses on minimizing waste, reducing energy consumption, and implementing other sustainable practices in all aspects of his restaurant’s operations. This holistic approach makes Atelier Moessmer a true model for sustainable fine dining.
recipes by
Norbert Niederkofler
