Norbert Niederkofler, one of the most important chefs in Italy, has been maintaining the quality of 3 Michelin stars for over 20 years with his high-altitude restaurant, St. Hubertus.

Badia Valley is normally renowned for its skiing and the mountain climbing facilities and hotels. The most striking thing about the restaurant, located in the Rosa Alpina Hotel, is the raw material use and simple and elegant presentations created by Norbert’s knowledge of technical mastery.

In the early years of his career, Norbert gained experience in gastronomy centers such as London, Zurich, Milan, Munich and New York. After returning to the Dolomite Mountains, where he was born, he adopted the use of raw materials in the local culinary culture of the region with, by his own words, “rediscovering his roots.” Chef Niederkofler combines aesthetics and taste with sophisticated techniques in Alpine cuisine, which he create and pioneered by the use of pine and juniper trees from the region’s flowers and spices.

In 2013, “Cook the Mountain” project was launched by Niederkofler to protect the culinary culture of South Tyrol and the Dolomite Mountains, provided an expanding social awareness across the region’s regional products.