Atelier Moessmer Norbert Niederkofler

Chef Norbert Niederkofler started a new adventure and moved, from the three-star restaurant St. Hubertus in Alta Badia, to Brunico, at the former executive villa of Moessmer wool factory: this is the place where the Chef’s sustainable philosophy fully realised, and it brought him just from the beginning the maximum culinary recognition.

The project was born thanks to the collaboration between Norbert Niederkofler and the President of Moessmer wool factory, Paul Oberrauch. This textile company represents a jewel in the crown for Val Pusteria: it can boast over a century of history (it has been active since 1894), it is among the few wool factories processing wool in its entire production cycle and guarantees the sustainable use of resources.

The wonderful period villa is immersed in a vast seven-hectare centuries-old park and, thanks to a skillful renovation, today offers several tasting areas, where everything is designed to be in synergy with nature and make guest feel at home.

An aperitif and dessert room in the entrance, a library where you can browse a book of fabrics from the early 1900s, the main room with its 20 seats available, the veranda dedicated to private dinners for six people, up to the rich cellar in the basement.

But it is in the most modern area of the building, the greenhouse, that the heart of the kitchen beats: a Marrone cooking suite (Open Kitchen), tailor made and completely on sight, integrated with grill zone and a chef’s table all around the preparation area, for an impactful decor based on the elegant contrast of colours, shapes and materials.

From this privileged position, diners can admire the kitchen brigade at work, under the guidance of the Executive Chef Mauro Siega, while the large surrounding windows offer a fantastic view of the park. The young Austrian Lukas Gerges works in the dining room as Restaurant Manager and Head-Sommelier.

Here the “Cook the Mountain” philosophy reaches its fullest expression thanks to the best ingredients from the nearby mountains and valleys, chosen with respect for their natural cycles to preserve their flavours and nutrients and reduce waste.

«Coming down from the mountains to the valley,» Niederkofler explains, «our cooking philosphy has gained even more momentum: it has been possible to get closer to a larger number of producers and breeders. Great synergy with the territory, maximum attention to seasonality, virtuous food preservation techniques and near-zero waste». An approach that the Chef shares with passion with his guests and which he spreads through books and conferences.

Only a few months after the opening of the new restaurant (July 2023), the Micheline Guide directly awarded him the three stars of the haute cuisine, together with the green star for sustainability: the Chef from Valle Aurina has been reconfirmed as one of the masters of contemporary Italian cuisine.

Special thanks to the Patron Chef for including us in his project, and to our dealer Winkler for the precious teamwork.

“I wish to inspire the world with the spark of ethical cooking, to change the way we eat, collaborate and live”. – Norbert Niederkofler

 

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