Grand Chef Relais & Châteaux, Norbert Niederkofler says “the best things are the simplest things but at the same time also the hardest things to do”. He describes his cooking philosophy as “simple, clear and clean”, it is always the most basic products that are the most important. Chef Niederkofler loves travelling both in his private life and in his professional life, in order to find new inspirations for dishes.
Havingattended the Hotel Management School in Tegernsee, in Germany, hetrained further in Italy and in starred restaurants in London, Zurich, Milan. Claiming hismost formative experiences were with Eckart Witzigmann in Munich and David Bouley in NewYork, he learnt that perfection can be reached when you respect nature and the quality of the produce. Without that, he says, you can’t achieve anything.
Before being awarded two Michelin stars Chef Niederkofler had launched Rosa Alpina as a pizzeria. Following its success, Norbertbegan moulding the restaurant into a classicfine-dining experiencebased on a mountain withItalian tradition and Austrian influences in South Tyrol.
Describe your culinary philosophy in 5 words…
Seasonal products of the mountains
What was your most moving culinary experience?
Cooking a risotto in Nepal at 5,000maltitude which took 50 minutes! And an unforgettable meal in Catalonia atSanti Santamaria’s Can Fabes de Sant Celoni.
What is your greatest inspiration?
What three things would you take to a desert island?
My family, a Japanese knifeand matches to make a fire.
- 2 Michelin Stars
- ‘Tre Forchette'(three forks) by Guida Gambero Rosso 2004, 2005, 2006, 2007, 2008, 2009, 2011, 2012
- Awarded the Relais Gourmands in the Relais & Châteaux Guide as the best restaurant in Italy 2008
- 19 points at Gault Millau, 4 toques
Strada Micurá de Rü, 20
I-39030San Cassiano in Badia (BZ)
+ 39 0471 84 95 00
Images ©Rosa Alpina