Niederkofler sees cooking as more than just a profession: “Food and cooking are culture. Today, we are increasingly trying to tie in with old traditions, not only in the kitchen, but also in architecture, design and in the way we think.” His concept “Cook the Mountain” is based on using only regional and seasonal products from his home region, the Dolomites and their immediate surroundings. For him, this is an expression of respect for nature, which guides him in the selection of the ingredients and their use. For example, he does not use citrus fruits, as these do not grow at an altitude of 1,700 meters. And because olive trees do not grow there either, there is no olive oil in his kitchens.
This concept came to life after years of experience, which took Niederkofler to kitchens all over the world before he returned to his home country in 2008. The shift towards sustainability led him to only work with local farmers and to use their products in the rhythm of nature: “Nature gives us exactly what our bodies and minds need in every season.” A third of the produce is processed directly, while the rest is stored for the winter months, sometimes using very traditional methods.
However, his philosophy goes beyond the kitchen and also encompasses the design of his two restaurants, Atelier Moessmer Norbert Niederkofler and AlpiNN, which opened in 2018 at an altitude of 2,275 meters on Kronplatz Mountain. Niederkofler worked with designer Martino Gamper to create a sustainable and local spatial concept. Gamper, known for his ‘100 days, 100 chairs’ campaign, realized this project by using locally sourced materials and furniture. The aim was to reflect the philosophy of “Cook the Mountain” in the design, so that every element of the restaurant can be traced back to its origin: “You can point your finger at where the products come from, where the material comes from.”
Atelier Moessmer Norbert Niederkofler opened in July 2023 in the heart of Bruneck in South Tyrol. Located in a large park, in the former director's villa of the Moessmer cloth factory, it now serves as Niederkofler's base, his "think tank" and his "talent academy", as he himself says.
After just four months (in November 2023), the restaurant was awarded 3 Michelin stars and a Green Michelin star. Only 32 restaurants worldwide hold this special honor.
Niederkofler is also keen to promote young talent. He founded an academy for young talent in Saudi Arabia and relies on a young team in his restaurants, with an average age of 26. For him, teamwork is essential, regardless of the role, and he sees the promotion of young talent as crucial for a sustainable future.
Niederkofler also warns urgently of the consequences of wasting food. According to his estimates, the earth's resources will only last for around 40 years if waste in private households and the catering industry is not curbed. He appeals for a shift in order to leave the next generation a world worth living in: “We only have this one planet, there is no planet B.” He emphasized that sustainable cooking is possible everywhere - whether in high-end kitchens or canteens - and that change must begin now.
After the round of talks, things got practical. The students were able to get a flavorful impression of the star chef's craft using samples brought from South Tyrol. For example, black walnut, wild garlic or ‘Guter Heinrich’ (aka wild asparagus) were served.