Chef Norbert Niederkofler has spent 20 years at the Hotel Rosa Alpina's St Hubertus restaurant, turning it into a two-Michelin starred, gastronomic tour de force.
Like the surrounding Dolomites, his
restaurant reaches vertiginous heights with sublime cuisine.
The wonderful team at the Rosa Alpina bypassed the usual check-in nonsense and sat us on the terrace for a glass of warm cider and a selection of amuse-bouches from Chef Niederkofler.
Dressed for dinner, we were invited to join Norbert
in the kitchen for a tasting of his
was first taught in Germany, then moved through Switzerland, USA, Austria, and then back to Germany.
was trained by chefs Jörg Müller, Eckart Witzigmann and back in Italy by Nadia Santini.
is unflinchingly down to earth.
For a man that has reached his
lofty position in the Alpine cooking scene, he
is gracious and welcoming, even to a group of writers in his
serves up truffled encasements, the lightest ravioli and traditional local meats to name but a few.
noticed me briefly and beckoned me over.
signalled for service and whipped one of the purple delicacies out of the pan, handing it to me on a table spoon.