World-renowned chef Norbert Niederkofler is someone who has developed a culinary philosophy closely connected to nature, building his cooking practice on this philosophy. In 2008, Niederkofler created the culinary philosophy “Cook the Mountain,” and he has since crowned this approach with one of the world’s most prestigious awards, the Michelin 3 Stars and the Green Star. Niederkofler currently brings this philosophy to life at his restaurants, Atelier Moessmer and AlpiNN, located in Brunico, in northern Italy. Atelier Moessmer, which he opened in 2023, quickly received 3 Michelin Stars and a Green Michelin Star. This restaurant is not just a place to eat, but also hosts guests as the home of the “Cook the Mountain” philosophy. AlpiNN, located at the top of Plan de Corones, offers a gastronomic experience that combines design with breathtaking mountain views.
“Cook The Mountain”: A Philosophy That Brings the Taste of Mountains to the Plate
Niederkofler developed the “Cook the Mountain” philosophy in 2008, after his restaurant received 2 Michelin Stars. He spent almost a year personally speaking with visitors to his restaurant, asking them what they were seeking. He says that he received two answers from his guests: “Nature and food.” After receiving these answers, Niederkofler realized that the lessons he had learned during his travels around the world did not align with the desires of his visitors. Despite traveling to very different countries, he grew tired of constantly encountering the same content. This led him to decide to write a book called “Cook the Mountain,” and he immediately picked up a pen to write down the principles that would form the foundation of the philosophy:
This strict, nature-dependent concept caused Niederkofler to go through difficult and challenging years. He describes the process as the following: “It took us around five years to build a reliable supply chain and learn to think one year ahead. Everything depended—and still depends—on nature, the seasons, and the people: farmers and producers who work closely with us.”
Despite the challenges, Niederkofler succeeded in creating a chain of local products sourced from local producers. This successful journey was crowned with the Michelin 3 Stars in 2017 and the Green Michelin Star in 2020. The chef describes these awards as follows: “Receiving such recognition for a restaurant built on this philosophy opened the doors for the next generation of chefs. We showed them that it is possible to achieve 3 Michelin Stars while using only ingredients sourced from the nature around you. By doing so, we preserve the culture and traditions of a place—something deeply meaningful.”
The Rich Product Diversity of Mountains and Sustainability
Niederkofler brings the vast biodiversity of the mountains into his kitchen, describing working in harmony with nature as a learning process: “Today, we use around 400 to 500 different types of mushrooms, vegetables, wild herbs, roots, and berries. We had to learn not only where to find them when foraging but also how to store them—combining old techniques with new ideas. This was one of the most challenging parts of the journey, alongside learning to work in harmony with nature, weather conditions, and the environment.” Adopting an approach that shapes ingredient sourcing based on seasons and altitude differences, Niederkofler even learned mountaineering to gather his ingredients.
A Cuisine that Brings Together Mountains and Different Cultures from Around the World
Niederkofler is inspired by many sources when creating his dishes: “We bring many new ideas from all over the world, especially from other mountain regions, while always staying true to the products from our own mountains. There is one particular time of year—winter—that provides a unique opportunity for us to connect with our farmers. During this season, we sit down together to discuss, share ideas, and sometimes even develop new products or concepts. It’s incredible how much creativity emerges when you work with what nature provides.”
Niederkofler highlights that the restaurants in northern Italy, located in the former Austrian territories, are in a culturally and historically unique region. He points out that the region’s pasta and bread culture is a reflection of Austrian cuisine. Drawing inspiration from the region’s rich cultural and historical past, Niederkofler presents the abundant ingredients of the Alps with a creative concept to his guests.
Gastronomy Trends and the Future of Cuisine
Niederkofler believes that only restaurants that create their own unique and clear concept will succeed in the future. He notes that new regions, such as India, Asia, Thailand, Africa, and South America, are emerging, and says: “I think this is incredibly exciting. It means that I would travel not just for the sake of dining but to experience a strong concept and enjoy exceptional local cuisine. This, to me, is the future—young, creative chefs leading amazing restaurants with unique identities.”
Creative Thinking with Nature-Friendly and Simple Techniques
Since writing “Cook the Mountain” in 2008, Niederkofler has used traditional and simple techniques, such as cooking over fire, to prepare the flavors he serves. He aims to bring out the best taste from each ingredient by using the products nature provides in their purest form. At the heart of this approach is the desire to “honor nature and every product it offers”: “Our philosophy is to observe how nature presents its products and then choose the right technique, temperature, and level of delicacy to honor and enhance each ingredient.”
Sustainability and Family Environment
Sustainability is the cornerstone of Niederkofler’s culinary philosophy. He extends this concept beyond sourcing ingredients, believing it is also important to apply the same approach to the kitchen and service team. Niederkofler says: “This is why we run our restaurant like a family, with no hierarchy of importance—everyone holds the same value.”
Niederkofler adds that, in the future, he and his team plan to focus on architecture and design at Atelier Moessmer and AlpiNN restaurants.
Advice for Young Chefs
Norbert Niederkofler offers this advice to young chefs: “Stay curious and follow your dreams – stay couriose and the most import is stay humble and respectful.”
Norbert Niederkofler and his restaurants stand out not only for their Michelin stars but also for their sustainability and respect for nature. Niederkofler, who aims to spread this philosophy to a wider audience in the future, continues to inspire young chefs.