Atelier Moessmer Norbert Niederkofler

Italian restaurant · Bruneck

Atelier Moessmer Norbert Niederkofler

Italian restaurant · Bruneck

5

Via Walther von der Vogelweide, 17, 39031 Brunico BZ, Italy

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Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null
Atelier Moessmer Norbert Niederkofler by null

Highlights

Exceptional mountain cuisine in a historic villa setting  

Via Walther von der Vogelweide, 17, 39031 Brunico BZ, Italy Get directions

ateliernorbertniederkofler.com
@atelier_moessmer_nnk

€100+

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Via Walther von der Vogelweide, 17, 39031 Brunico BZ, Italy Get directions

+39 0474 646629
ateliernorbertniederkofler.com
@atelier_moessmer_nnk

€100+

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Last updated

Oct 26, 2025

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@eater

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

https://www.eater.com/awards-season/887335/worlds-50-best-restaurants-2025-full-list-of-winners
View Postcard for Atelier Moessmer Norbert Niederkofler
@theworlds50best

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

https://www.theworlds50best.com/previous-list/2025
View Postcard for Atelier Moessmer Norbert Niederkofler
@michelinguide

"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

https://guide.michelin.com/en/trentino-alto-adige/brunico/restaurant/atelier-moessmer-norbert-niederkofler
View Postcard for Atelier Moessmer Norbert Niederkofler
@travelleisure

I’m a Mom of 2 — and These Are the Best Small Towns in Europe for Families

"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

https://www.travelandleisure.com/best-small-towns-in-europe-for-families-8718048
View Postcard for Atelier Moessmer Norbert Niederkofler
@michelinguide

MICHELIN Guide Italy 2024 is unveiled today!

"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

https://guide.michelin.com/us/en/article/michelin-guide-ceremony/michelin-guide-italy-2024-is-unveiled-today
View Postcard for Atelier Moessmer Norbert Niederkofler

Alexander Petzhold

Google
An absolute must if you enjoy fine dining and are ever in the area. Outstanding cuisine, service, and location. Their “cook the mountain” philosophy leads to exciting and creative ingredients and recipes using only hyperlocal resources. Also the wine and non-alcoholic pairings are very interesting.

AJ Sciutto

Google
Beautifully crafted meal in a beautiful location. That staff is young and vibrant and full of energy and you can tell they have something special going on here.

Moshe Hazoom

Google
Dining at Atelier Moessmer is a truly unique experience. First and foremost, I would like to express my gratitude to the entire staff, who made us feel incredibly comfortable and welcomed, even though we were dining with our two young children, aged 3.5 years and 6 months. Dining with children of this age at a 3-star Michelin restaurant is not a common occurrence, yet the team welcomed us warmly and genuinely. The food is exceptional, and you can sense the "Cook the Mountain" philosophy throughout the entire evening. We found all the dishes to be both delicious and distinctive, except for one— the hare. My wife and I found it less attractive, as it was prepared using less refined parts of the animal, which in this case made the dish unappetizing. However, the overall experience was outstanding, and the entire staff was highly professional, friendly, and attentive. Highly recommended!

David Eisenhauer

Google
Ate here in Feb with the winter menu and it was truly exquisite. It was such a hospitable lunch, the food was amazing, and the chef was so personable. Definitely worth it - splurge a little bit!

Ryan K

Google
Was an incredible moment from the second I pushed to doorbell. Exceptional meal and service Beetroot gnocchi was a highlight as well as bread and butter. No wonder they got 3 stars within 4 months of opening. Beef wasn’t bursting in flavor but was certainly perfectly cooked and with its sauces was just really well done. I’ve never eaten snails but the dish was good The risotto was not heavy at all and interesting with the cheese it was cooked with. The salad to begin with just had so much flavor and could taste the freshness of the herbs Pastry chef did an awesome job. Don’t forget to order the tarte tartin Only issue I had , in two confirmation emails I told them my dietary restrictions- shellfish, the first dish that came out was prawns. I just wish that they were more prepared with this. Again otherwise it was a top 3 meal for me and I will return in the winter.

Anna Xie

Google
Amazing service and cooking team and Chef Norbert Niederkofler was eminently hospitable. Food taste and presentation were def 3 star caliber. Wine pairing was below expectation but appreciate that they emphasized local producers. However, both me and my party felt extremely sick and nauseous right after the meal and the hours after. We could barely stood up straight due to the sickness. And for reference this dinner was the only meal we had together on this day so I don’t think it’s our previous meal that was acting up.

Shuai Jiang

Google
An incredible culinary experience emphasizing hyper local ingredients and elevating it with technique, preservation and attention to detail. All the food is either foraged by the chefs or from the local farmers. Furthermore using all parts of the food is emphasized to reduce waste. This concept is well explained by the staff and even by the chef himself when one dines there. This requires the menu to change depending on the season, however there are three dishes which are able to be ordered ala carte. In addition to the tasting menu, I ordered the gnocchi beets which was delightful. It's got a liquid center and had a lovely surprise of horseradish kick when bitten into to contrast against the sweet beet extract. As for the current tasting menu, the highlights were the pasta, which tastes like what I imagine eating a fresh pine forest would be like. The sweetbread course and the beef course were insanely tender, with complimentary fermented sides which provides the necessary acidity. Finally, the berries course was crisp and fresh, and had a nice balance of crisp and tartness. One of the desserts with meringue had a beautiful pollen honey that was delicious. The only course which I thought was meh was the bread and butter. The bread was... just fine and the butter, while fresh was just not spectacular. The downside is that the philosophy requires the restaurant to be somewhat inaccessible. I opted to rent a car in Italy, which is a hazard itself lol. There is parking available on site. The other downside is that it is difficult/impossible to accommodate vegetarian/gluten free diets. The location was not hard to find, and is an old villa which they redecorated. I sat in the kitchen and enjoyed watching the staff work. The service was also a classic three Michelin star level attention, however I did include a message in my reservation which was never responded to. This is concerning as what if someone has an allergy etc. I did have to drive back to a hotel afterwards and so didn't partake in the wine pairing. I thought the experience was well worth the high cost.

New

Google
My overall rating of the restaurant reflects on the beautiful architecture of the building and the impeccable service. The food is simple, in the style as those found around the mountain, eg. smoked fish, yoghurt and fruit, but of course presented beautifully. A couple of flaws that I didn’t expect from this impeccable looking restaurant - the ‘steamed bun’ served at the start was cold and chewy and the dessert pastry didn’t have the crisp or lightness of something that’s freshly baked. Every staff was attentive and friendly, and the chef gave each table a tour of the restaurant which emphasised the care taken in the renovations.