"Cook the mountain", mountains gastronomy - South Tyrol's first and only three-star chef radically changed his kitchen concept a few years ago. Before that, the 56-year-old top chef of the "Hubertus" restaurant at the Hotel Rosa Alpina in St. Kassian used Argentine beef tenderloin, French camembert and Italian olive oil.
The new concept is a small revolution in his kitchen and at the same time a tribute to his homeland South Tyrol, its local products and a big step towards regionalism and sustainability.
"I would never have got the third star with the previous concept," Niederkofler said in an interview with "Die Presse". The way to get there was not always easy. In today's fast-moving world and companies focused on mass production, it was difficult to find strong partners who can and want to live the principle "back to the origin".
But Norbert Niederkofler has managed to achieve his great goal with a lot of diligence and will. He will talk about his success stories, in which the mountain plays a central role, on Wednesday 10 October 2018 on the IMS stage.