Atelier Moessmer Norbert Niederkofler
Brunico, Italy
⭐3 Stars
The Experience
From Michelin Guide
Situated in a vast historic park near the centre of Brunico, this restaurant occupies a villa that was once part of the Moessmer textile factory – to illustrate the fact, an interesting fabric book dating from the early 20C is displayed on a large central table in the dining room. Here, the chef’s “Cook the Mountain” philosophy takes centre stage with a focus on top-quality produce sourced from the surrounding mountains, and a seasonal approach which ensures that flavours and ingredients are always at their best. Dinner starts with delicious appetisers served in the small lounge, perhaps accompanied by an aperitif. Having enjoyed this delicious prelude, you then move to the dining room or to the counter with its stools facing the kitchen. Wherever you choose to sit, you continue with the chef’s single tasting menu – a series of superb dishes that confirm this chef from the Ahrntal valley as one of the masters of contemporary Italian cuisine.
Unique Things
From Visitor Experiences
- Historic Setting with Artisanal Touches: Atelier Moessmer is located in a historic villa that was once part of the Moessmer textile factory, featuring artisanal touches like glass photography and tweed panels.
- Innovative Sound System: The restaurant uses a specially designed sound system by the University of Graz to avoid installing speakers on historically protected walls, beams, and ceilings.
- Single Tasting Menu with Seasonal Focus: The restaurant offers a single tasting menu that changes frequently, focusing on local mountain produce and seasonal ingredients, reflecting Niederkofler's "Cook the Mountain" philosophy.
Ingredient Stars
From Visitor Experiences
- Wild Garlic: Used in dishes like wild garlic spatzle, which is a characteristic Tyrolean green gnocchi kneaded with wild garlic and served with sour butter.
- Mountain Herbs: Featured in dishes such as Orzotto with Mountain Herbs, where fresh herbs like mountain thyme, mountain basil, and verbena are added to create a light and flavorful dish.
- Local Carrots: Norbert Niederkofler is known for using various locally-grown carrot varieties throughout the year, reflecting his "Cook the Mountain" approach.