“Cook the Mountain” — that is the philosophy of chef-owner Norbert Niederkofler. His ambition is to inspire the world from the Dolomites with an ethical cuisine that can help change the way we think about food. Chef Mauro Siega leads the daily kitchen at Atelier Moessmer, creating an extraordinary experience that is both exceptional in culinary quality and spectacular in execution. The regular menu already draws heavily on local plants, while a Pure Plant menu is available when requested at the time of booking. Do keep in mind, however, that dairy remains an important ingredient in the kitchen. An interesting detail is that ingredients that don’t belong on the mountain surrounding the restaurant are simply not used. Think citrus fruits, chocolate, vanilla, lobster, foie gras, caviar, tuna, olive oil, etc... Atelier Moessmer itself is housed in a historic 18th-century villa, a former wool factory that once produced for fashion houses such as Chanel, Gucci and Prada.
