Norbert Niederkofler, born in Alto Adige, wandered between Germany, Switzerland, United Kingdom and New York to perfect his training as a chef. He sees himself as a sort of minister for the nature that surrounds him.
Talking about his mission, he says: «Variety can be attained just by mixing a few simple elements: my commitment is to respect the product and choose the right cooking method to bring out its flavor». Ingredients such as the mountain pine, juniper, mountain flowers and spices meet sophistries and wise techniques such as fermentation, dehydration, and smoking methods, to give life to dishes worthy of the culinary Olympus …
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