Norbert Niederkofler
An inspirational homage to the flavors of the Dolomites.
Hotel Rosa Alpina's award winning restaurant takes its name from St Hubertus, the patron saint of hunters.
Our experience of Norbert Niederkofler's cuisine takes place in a dining room furnished with just a few, well spaced tables, where we are welcomed with the warm hospitality, typical of these mountains.
Culinary accolades
A native of the Aurina valley, Niederkofler is strongly tied to the traditions of his land and personally attends to each and every client, with such effortless simplicity that for a moment you might be forgiven for forgetting that this is an establishment which has been awarded not one, but two Michelin stars.
Essential ingredients
Traces of the chef's culinary roots can be found in every dish, dishes for which he personally selects all the ingredients, the majority of which are locally sourced.
Niederkofler's passion for local produce finds its perfect expression in exciting combinations of ingredients and a careful choice of cooking techniques
Signature dishes
On the menu, the names of all Niederkofler's creations are accompanied by the date of their conception.
Thus we find "2001" next to the "St Hubertus' composition of Foie Gras" (a surprising appetizer of foie gras, crème brulé and green apple).
Other dishes more than worthy of mention are Neiderkofler's 1999 "Risotto with pine needles served with gently smoked breast of Guinea fowl", and his 2007 "Fillet of Venison with Balsamico cherries, cannolo stuffed with cardamom mousse and ricotta gnocchi".
St. Hubertus Restaurant
Hotel & Spa Rosa Alpina
Dolomites - Strada Micura de Rü, 20
San Cassiano in Badia (Bolzano)
Tel. +39 0471 849500
Fax + 39 0471 849377
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