The crackling fireplace welcomes the guests in the St. Hubertus foyer and sets them up for a cozy evening. Natural wood and hunting trophies give the ambience an elegant and alpine atmosphere. Ten tables, one by the fireplace and one with a window to the kitchen, are discretely allocated throughout the main dining room. History
Back in 1996, the Pizzinini family decided to dedicate the back of the pizzeria to the gourmet kitchen ran by the new chef Norbert Niederkofler, recruited by Rosa Alpina in 1994. The aim was to raise the level and reputation of the hotel becoming attractive for an international clientele. Awards came pretty quickly thereafter: The First Michelin star was awarded in the year 2000, the second in 2007 and the third in 2018.
A radical and courageous decision was made after careful considerations in 2011: Classic gourmet cuisine with fine products from all over the world was replaced – the new leitmotiv was territoriality and seasonality in the consciousness of our old traditions from that moment onward.
"Cook the Mountain" - the name says it all: Norbert Niederkofler communicates his philosophy of life through his dishes, which stand for an authentic mountain cuisine. The menu is developed by Norbert Niederkofler together with his team. Each plate is created following the principle that the palate has to perceive something greasy, something crunchy and something fresh. We would like to point out to our esteemed guests that ingredients such as fresh dairy products, local meat and freshwater fish are an integral part of the authenticity of the Cook The Mountain experience.
Strada Micurà de Rü 20
39036 San Cassiano