photocredit @ Alex Moling

Norbert Niederkofler turns „Alpine cuisine“ to a trademark. Niederkofler, born on 16 September 1961 in Luttach in South Tyrol, turns „Alpine cuisine“ to a trademark. After his education in South Tyrol, he gained experience at Alfons Schuhbeck in Waging am See, at Jörg Müller on Sylt, at Eckart Witzigmann in Munich, at David Bouley in London and at several other stations.

During this time he not only expanded his craftsmanship, but became more and more aware of the qualities of his homeland. He return back to South Tyrol, where he opens the restaurant “St. Hubertus” in 1994. There he develops a style which he calls “Alpine cuisine”. The chef follows the “rhythm of nature” and develops his dishes “always around the product”. The result is a modern cuisine at the highest level, rooted in the region. In 2001 he received the first Michelin star for this, in 2006 the second and in 2017 – as the only restaurant in South Tyrol – the third Michelin star. Consistently regional and fully utilised products of the highest quality form the basis of his culinary art. Sustainable cultivation, its social consequences and respect for products and producers are important to him. “Norbert Niederkofler,” said the jury in its statement, “stands for the most modern and currently most innovative regional cuisine.