Atelier Moessmer Norbert Niederkofler

The World’s 50 Best Restaurants 2025: The Full List of Winners | Eater

"Appeared as a new entry on the 2025 World’s 50 Best Restaurants list at No. 20." - Erin DeJesus

The World's 50 Best Restaurants | Previous Lists

"Atelier Moessmer Norbert Niederkofler is listed at the The World's 50 Best Restaurants in 2025 as rank 52." - The World's 50 Best Restaurants

"Situated in a vast historic park near the centre of Brunico, this restaurant occupies a villa that was once part of the Moessmer textile factory – to illustrate the fact, an interesting fabric book dating from the early 20C is displayed on a large central table in the dining room. Here, the chef’s “Cook the Mountain” philosophy takes centre stage with a focus on top-quality produce sourced from the surrounding mountains, and a seasonal approach which ensures that flavours and ingredients are always at their best. Dinner starts with delicious appetisers served in the small lounge, perhaps accompanied by an aperitif. Having enjoyed this delicious prelude, you then move to the dining room or to the counter with its stools facing the kitchen. Wherever you choose to sit, you continue with the chef’s single tasting menu – a series of superb dishes that confirm this chef from the Ahrntal valley as one of the masters of contemporary Italian cuisine." - Michelin Inspector

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"A high-end dining destination led by an acclaimed chef and already recognized with a Michelin star; it represents contemporary, chef-driven cuisine and is a draw for food-minded visitors in the region." - Kelley Manley

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"In its new location within a renovated historical villa, Chef Niederkofler remains faithful to his mantra, 'cook the mountain.' This means he serves only the best ingredients from the surrounding mountains and valleys, sourced directly with producers and farmers who respect natural cycles to preserve their flavors and nutritional benefits. A dish that impressed the inspectors – as it translates this philosophy with surprising strength – was the risotto featuring robiola cheese, grated egg yolk, and cress. It is a fragrant dish with such intense pungency that it almost brings horseradish to mind, but without the excessive spicy kick: a brilliant, pleasantly balanced recipe." - MICHELIN Guide