Energetic and full of ideas, this
South Tyrolean wizard is the natural
ringleader of the local gastronomy
scene. Even though he has two
Michelin stars, the mountain
philosophy remains intrinsic to his
character – and it’s something he
aims to share.
“
At the St Hubertus restaurant
in San Cassiano (rosalpina.it), we’ve
adopted a fundamental policy: to
use only mountain produce in an
attempt to transmit the culture of
the Dolomites to diners,” says the
chef, who works closely with local
farmers. “We’re trying to bring back
forgotten flavours while fulfilling
our responsibility to our children by
providing them with healthy food.”
At the Ütia Bioch mountain hut
(
facebook.com/utia.de.bioch) you can
enjoy the view of Marmolada – at
3,343
m it’s the Dolomites’ highest
mountain – and his creation: a trio of
wafer cones with contrasting fillings,
including the pleasantly strong-
flavoured local cheese, graukäse,
and char, a fish from the mountain
lakes. Served with a glass of aromatic
Gewürztraminer, one of South Tyrol’s
highly acclaimed white wines, the dish
has a singular presentation: “We drill
three holes in a lump of local stone –
it’s quite hard work.” The stone holds
the cones and the whole thing is
presented on a square slate.
S K I F O O D
A L T A B A D I A
THE LOCAL LEGEND
NORBERT NIEDERKOFLER
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