Chef Norbert Niederkofler’s St. Hubertus receives third Michelin star

Set in the Dolomite mountains, St. Hubertus is only open for dinner and specialises in using only local ingredients.  Chef Niederkofler spent his childhood foraging in the mountains and describes his philosophy as “Cook the mountain” – evident in dishes like Trio of lamb with nettle purée, cherry gel and salsify crisps or Ravioli with chard and bacon foam.

Or the magically named “Once upon a time there was a trout” –  a delicious combination of trout tartar, caviar and crispy trout skin that’s impressive and easy to make – how often does that happen?  Stay tuned for the recipe and how-to video we just shot with Chef Niederkofler.

Coming next week – we promise it’s worth the wait.

Chef photo:  Daniel Töchter