There is good news for food lovers: anyone who once walks through the doors of theAtelier Moessmer, in Brunico, quickly understands that one visit is not enough.
"You should come at least four times a year," he says. Norbert Niederkofler, three-Michelin-starred chef and creative mind behind the concept Cook the Mountain. “It’s the only way to discover how each season tells its own story.”
Cook the Mountain: seasonality, terroir, sustainability, cultural heritage and gastronomic pleasure in the heart of the Alps
A villa steeped in history, transformed into a gastronomic haven: since July 2023, Atelier Moessmer has welcomed its guests to a unique location, the former villa of the director of the prestigious Moessmer factory, which has been producing world-renowned loden sheets since 1894.
Once a private residence, then a writers' house, before sinking into oblivion, this building has now been reborn as a space for refined culinary travel, carrying a philosophy that goes far beyond simple cooking style.
Cook the Mountain – Cooking to the rhythm of the Alps
For Niederkofler, Cook the Mountain means: 100% local, 100% seasonal, without any compromise. No exotic spices, no overseas lemon juice, no imported fish. The chef focuses his art on what alpine nature offers year-round: herbs and mushrooms from the forests, vegetables from small gardens, meats from local farms, not to mention fermented or preserved products to get through the winter.
“It’s not just a cuisine, it’s an attitude,” insists Niederkofler. “We want to show that pleasure, sustainability, and regionality go hand in hand.”
This conviction has earned it not only three Michelin stars, but also the Green Star, a symbol of exemplary commitment to sustainability.
A house full of stories
Before opening Atelier Moessmer, Niederkofler left his mark on the legendary St. Hubertus at the Rosa Alpina Hotel in San Cassiano for over twenty years. It was there that his philosophy matured, until he was awarded his third star in 2018.
When the hotel transitioned to Aman Resorts in 2021, the chef chose to turn the page and bring to life a project that embodied his values in an even more radical way.
He found his chosen location in Brunico, in the listed villa of the Moessmer factory. The architectural challenge was immense: preserving the original walls imposed by historical monuments, while integrating the creativity necessary to shape a unique setting.
Architect Walter Angonese combined historical elements with contemporary lightness. The house's loden fabric adorns the walls, counters, staff vests, and even the manager's suit. Spools of thread transformed into vases for dried flowers have become a symbol of the venue.
A staging of hospitality
Dinner does not begin directly at the table: guests are first invited to an aperitif in the garden or in the dedicated lounge, then guided through the kitchen and the cellar. Only then do they take their seats in the main room, at the Chef's Table, on the veranda or in the private lounge which can accommodate eight guests.
Every detail illustrates the subtle alliance between tradition and modernity, carried by a motto: "Welcome Home".
The garden, witness of time
Atelier Moessmer also boasts a 5 m² listed garden, as rich in history as the villa itself. Some of the trees are older than the factory whose name the restaurant bears.
In summer, it's a veritable open-air lounge, scented with herbs and flowers. In winter, its snow-covered paths take on a magical aura. This setting isn't just a showcase: it contributes to the chef's philosophy, reflecting permanence and transformation, just like his menus.
For taste explorers
“In the past, our guests came almost exclusively from the hotel,” says Christof Plankensteiner, the chef’s right-hand man. “Today, gourmets from all over the world make the trip, attracted as much by the Michelin Guide as by the curiosity to discover Cook the Mountain »
The young and passionate team embodies this vision. Most of them come from the Brunico Hotel School, the restaurant's partner, and there they learn not only the excellence of Michelin-starred service, but also the demand for absolute seasonality and zero waste.
Committing to the future
Niederkofler doesn't just delight his guests: he invests in the next generation of chefs. He co-developed the Bachelor in Food at the University of Bolzano, where he teaches annually, organizes visits to producers, and welcomes students to the restaurant.
"If we want sustainability to really take hold in gastronomy, we need to pass on the passion to young people," he says.
A total experience
Atelier Moessmer isn't just a place for a simple dinner, but a sensory immersion through seasons, flavors, and stories. Each dish is a piece of a vast mosaic, rigorously orchestrated but served in a warm, unpretentious atmosphere.
“Ultimately, we want our guests to leave satisfied, happy, and with a smile,” says Niederkofler.
From May 2025, the opening of theAnsitz Häfler Hotel, a historic residence with ten rooms, will allow you to extend the experience: dinner, stay, stroll in Brunico the next day.
An invitation to experience the mountains
Each menu is unique, reflecting the season and the terroir. The ingredients, the colors, the stories are constantly evolving. From the first aperitif in the garden to the final food and wine pairing, the experience is a celebration of the Alps in all their intensity. This is why, as the chef affirms: four visits a year are not a luxury, but a necessity.
Article from our partner:
