{"id":3578,"date":"2023-07-07T11:19:09","date_gmt":"2023-07-07T03:19:09","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=3578"},"modified":"2025-08-12T13:03:44","modified_gmt":"2025-08-12T05:03:44","slug":"atelier-moessmer-norbert-niederkofler","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/atelier-moessmer-norbert-niederkofler\/","title":{"rendered":"New Journey for Three-starred North Italian Chef Niederkofler"},"content":{"rendered":"<p>Following the closure of the three-starred St.\nHubertus restaurant in March this year, the world has had its eyes on Norbert\nNiederkofler's next move. He has revealed\nhis latest project, which promises to redefine his culinary philosophy. This\nJuly 12, he will take the next step in his culinary development by opening Atelier\nMoessmer Norbert Niederkofler, the new restaurant supported by one of the\noldest cloth factories in the world. Set in a historic villa and open all year\nround, the restaurant is a new explorational field for creativity, exceptional\ntaste and inspiration.<br \/>\n<iframe title=\"\u5317\u610f\u4e09\u661f\u540d\u5eda\u7684\u65b0\u65c5\u7a0b -\u4e0d\u8b8a\u7684\u5927\u5c71\u4fe1\u4ef0 Norbert Niederkofler\u2019s New Journey - Unwavering Belief in the Mountains\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/An3voTmrLDs?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>Norbert Niederkofler, a renowned three-starred\nchef in the Alps region, started to work at the Rosa Alpina Hotel in the Alto\nAdige region of northern Italy in 1996, which is famous for being located in\nthe Dolomites, a UNESCO-designated natural heritage area.<\/p>\n<p>Norbert's restaurant started out as a small\npizzeria, and gradually developed its unique high cuisine, earning its first\nMichelin star in 2000 and three stars in 2017. Norbert himself was awarded a\ngreen Michelin star for his commitment to sustainability in 2020. However, the\nalmost century-old hotel Rosa Alpina was closing for a revamp in March with its\npartner Aman, attracting people\u2019s attention to St. Hubertus' next step.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nob.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nobert.jpeg\" \/><\/div>\n<div style=\"text-align: center; margin-top: 4px;\">The Author and Chef Norbert Niederkofler<\/div>\n<p>The new restaurant has been in the pipeline for two years. The decision to relocate was not a contractual one, but a matter of space. After all, the closure of a three-starred restaurant is a big deal, not to mention the fact that St. Hubertus has only got three stars in the last five years. Opening a new restaurant means starting all over again. Niederkofler admits that having to bid farewell to the restaurant to which he had devoted almost 30 years was never an easy thing. Fortunately, by his side, Norbert Niederkofler has a well-rehearsed team of employees taken to the new project. Lukas Gerges will support\u00a0Niederkofler\u00a0as a restaurant manager and head sommelier, as will Mauro Siega, who will work as executive chef in the Atelier. Niederkofler himself will take the role of consultant.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/mauro.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/lukas.jpeg\" \/><\/div>\n<div style=\"text-align: center; margin-top: 4px;\">(Upper)Mauro Siega\u00a0(Lower)Lukas Gerges<\/div>\n<p>Supported by Tuchfabrik Moessmer, one of the oldest and most renowned loden fabric producers in the world, the new restaurant is located in the former executive villa of Moessmer. For many years, it was home to the creative space of the South Tyrolean writer Joseph Zoderer.\u00a0The renovation needed to be done in accordance with Italian regulations on the preservation of cultural heritage, and therefore no changes were allowed to the facade of the 19th-century building or its colour scheme, giving the restaurant a more poetic and historical patina. Moessmer shares the same philosophy in sustainability as Niederkofler, for example, the factory\u2019s operation is powered by abundant energy from pumped hydro in the mountains.\u00a0<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/640-8.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/640-9.jpeg\" \/><\/div>\n<p>&nbsp;<\/p>\n<p>I was invited to a pre-opening event in June when the restaurant was still in construction, but I could already see the purpose of each space and the chef's insistence on integrating nature. In addition to a floor-to-ceiling glasshouse with a 280-degree view of the spectacular park, the restaurant also harbors\u00a0a library with historical books by Moessmer and from\u00a0Niederkofler's private collection.<\/p>\n<p>Now the new restaurant will finally open. The word 'Atelier' refers to a workshop or studio used by an artist, and here it is also a design studio\u00a0of Moessmer, a space that nurtures creativity\u00a0and culinary arts.<\/p>\n<p>Moving from a natural heritage site to a cultural heritage site, the restaurant continues to uphold three-star standards and chef's 'Cook the Mountain' and 'ethical dining' concepts, which are based on respect for nature, sustainability, regionality, and synergy with local producers. Compared to the previous restaurant, which was only open in summer and winter, Niederkofler explains, \u201cThe most exciting thing for us is that we now have four seasons, so we can explore nature more profoundly and fully immerse ourselves in it.\u201d Michelin and fine dining have been driving the principle of sustainable cooking for a few years now, but Niederkofler has been doing it for a long time, only that he likes things low-key.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/640-12.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/640-11.jpeg\" \/>\n<\/div>\n<p>During this visit, Niederkofler\u2019s dedication to ethical cooking was evident, and it was heartwarming to see how he has spent decades delving into ingredients from the deep mountains and living in harmony with nature. That day we had a BBQ lunch, where there was venison and its various parts, ensuring maximum utilization of the ingredients. The barbeque flames brought a tantalizing flavor to the dishes. The restaurant uses fermentation, curing, and other traditional methods of food preservation. In addition to providing comprehensive training courses, Niederkofler's restaurant emphasizes teamwork, which makes for a seamless presentation of each dish from appetizers to desserts.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nieder.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nieder1.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nieder2.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nieder3.jpeg\" \/><\/div>\n<p>For Niederkofler, this new journey has been marked by his\u00a0love of nature, his commitment to nurturing talent, and his dedication to preserving culinary traditions. He has organized\u00a0a number of charity dinners and is proud to be the initiator of his own bachelor's degree course in \"Gastronomy and Oenology in Mountain Regions\" at the Free University of Bolzano, where he gives lessons on Cook the Mountain.<\/p>\n<p>The new restaurant is not starting from scratch, but standing on the shoulders of giants and looking to bigger goals. For Niederkofler, the importance of the Alps is far beyond Michelin stars. Passing on knowledge is a matter close to Niederkofler's heart and this is something he will be able to pursue much more strongly in the Atelier. By reimagining the relationship between food and nature, he will once again redefine the culinary scene.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nieder4.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nieder5.jpeg\" \/><\/div>\n<div style=\"text-align: center; margin-top: 4px;\">Norbert Niederkofler<\/div>\n<p>Author: Jocelyn \u83ef\u59d0<br \/>\nPhoto:\u00a0Atelier Norbert Niederkofler Moessmer\u00a0(Eryk Kepski\u3001Angonese Hellweger\u3001Alex Moling)<br \/>\n<a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" alt=\"\" width=\"1027\" height=\"1413\" class=\"aligncenter size-full 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[&hellip;]<\/p>","protected":false},"author":3,"featured_media":3580,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[83,84,3],"tags":[38,43,59],"class_list":["post-3578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-83","category-84","category-food","tag-38","tag-43","tag-59"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u3010Jocelyn\u5c08\u6b04\u3011\u5317\u610f\u4e09\u661f\u540d\u5eda\u7684\u65b0\u65c5\u7a0b -\u4e0d\u8b8a\u7684\u5927\u5c71\u4fe1\u4ef0 - TastyTrip<\/title>\n<meta name=\"description\" content=\"\u96a8\u8457\u4eca\u5e74\u4e09\u6708\u4e09\u661f\u9910\u5ef3St. Hubertus\u95dc\u9589\uff0c\u7f8e\u98df\u754c\u5c0d\u65bcNorbert Niederkofler\u7684\u4e0b\u4e00\u6b65\u52d5\u5411\u5145\u6eff\u671f\u5f85\u3002\u4ed6\u900f\u9732\u4e86\u81ea\u5df1\u7684\u6700\u65b0\u8a08\u5283\uff0c\u627f\u8afe\u91cd\u65b0\u5b9a\u7fa9\u81ea\u5df1\u7684\u70f9\u98ea\u7406\u5ff5\u3002\u4eca\u5e74\u4e03\u6708\u5341\u4e8c\u865f\u4ed6\u5c07\u91cd\u5553\u7210\u7076\uff0c\u5728\u767e\u5e74\u6b77\u53f2\u7684\u7d21\u7e54\u5ee0\u7d93\u71df\u8005\u652f\u6301\u4e0b\uff0c\u65b0\u9910\u5ef3Atelier Moessmer Norbert Niederkofler\u5ea7\u843d\u5728\u6b77\u53f2\u5efa\u7bc9\u7269\u4e2d\uff0c\u4e00\u5e74\u56db\u5b63\u71df\u696d\uff0c\u6210\u70ba\u4ee5\u5c71\u6797\u70ba\u98df\u7684\u65b0\u5be6\u9a57\u5834\u57df\u3002\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tastytrip.com\/en\/atelier-moessmer-norbert-niederkofler\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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Niederkofler\u5ea7\u843d\u5728\u6b77\u53f2\u5efa\u7bc9\u7269\u4e2d\uff0c\u4e00\u5e74\u56db\u5b63\u71df\u696d\uff0c\u6210\u70ba\u4ee5\u5c71\u6797\u70ba\u98df\u7684\u65b0\u5be6\u9a57\u5834\u57df\u3002\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tastytrip.com\/en\/atelier-moessmer-norbert-niederkofler\/\" \/>\n<meta property=\"og:site_name\" content=\"TastyTrip\" \/>\n<meta property=\"article:published_time\" content=\"2023-07-07T03:19:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-12T05:03:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nob.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"721\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jocelyn Chen\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jocelyn Chen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.tastytrip.com\/atelier-moessmer-norbert-niederkofler\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.tastytrip.com\/atelier-moessmer-norbert-niederkofler\/\"},\"author\":{\"name\":\"Jocelyn Chen\",\"@id\":\"https:\/\/www.tastytrip.com\/#\/schema\/person\/a444416312e085ec7c41018d3a46ba23\"},\"headline\":\"\u3010Jocelyn\u5c08\u6b04\u3011\u5317\u610f\u4e09\u661f\u540d\u5eda\u7684\u65b0\u65c5\u7a0b 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