Good news for food lovers. Atelier Messmer in Brunico, ItalyAnyone who visits will realize that one visit is not enough.
"I'd like them to come at least four times a year," said one person.A three-Michelin-starred chef and the creator of the "Cook the Mountain" concept,This is Norbert Niederkofler.
"And only then,You can experience the stories woven by each season.
Welcome to Atelier Mesmer—a feast of seasonal delights presented by three Michelin stars.
/ © Redaktion FrontRowSociety.net
In July 2023, this building was given new life. The setting is...A long-established company that has been producing world-class Loden fabric since 1894The former director's residence of the Mesmer Textile Factory. It was once a private residence.Sometimes it serves as a base for writers,In recent years, the building has stood as an empty house,It has now become a stage for sophisticated gourmet experiences.There is a philosophy at work there that goes beyond mere cooking style.
Loden fabric from Mesmer Textile Factory,To highlight the unique character of this gourmet space
/ © Redaktion FrontRowSociety.net
Cook the Mountain – With the Rhythm of the Alps
For Mr. Niederkofler, "Cook the Mountain" means 100% locally sourced, 100% seasonal,It's an uncompromising culinary philosophy.
Spices from foreign lands, and lemon juice from distant lands,Imported seafood is also not available.
instead,Making the most of what the Alps offer us through the changing seasons.Forest herbs and mushrooms, vegetables from small gardens, and meat from local farmers.And the wisdom of fermentation and preservation honed to survive the winter.
Mr. Niederkofler guides us through the heart of Atelier Mesmer.The seasons come alive in this bottle...
/ © Redaktion FrontRowSociety.net
...or it is preserved in a vacuum-sealed package.
/ © Redaktion FrontRowSociety.net
"This is not just cooking; it's an attitude," he emphasizes.
"We value joy and sustainability,And I want to show that regional differences can work together to bring people together."
This belief is reflected in the three Michelin stars.It earned him the special title of Green Star.
“The philosophy of "Cook the Mountain"Bringing international recognition to a three-Michelin-starred chef
/ © Redaktion FrontRowSociety.net
A mansion that holds a story
Before opening Atelier Messmer,Mr. Niederkofler has been with the San Francisco for over 20 years.Cassiano's legendary restaurant, "San Jubertus"He led the team, where he honed his philosophy, and in 2018, he earned three Michelin stars.2021,When the hotel was sold to Aman Resorts and began to explore new directions,He decides to take on a new challenge.A place where you can fully embrace your own values.
Niederkofler's cookbooks sell out instantly every time they are published.The review will be published soon.
/ © Redaktion FrontRowSociety.net
The setting for this was the Mesmer House in Brunico.Because it was a preserved building, renovations were difficult, but creative ingenuity added to the charm of the inn.That's what creates its current appeal.
Kitchen building constructed to harmonize with the historic mansion.
/ © Redaktion FrontRowSociety.net
Cooking with fire and water, the elements of nature...
/ © Redaktion FrontRowSociety.net
...The same level of delicacy as that of a weaver is required in the kitchen.
/ © Redaktion FrontRowSociety.net
The interior design was handled by architect Walter Angonese.In a space where tradition and modernity blend seamlessly, the walls and counters,Service staff uniforms,Even the manager's suit is made with the company's Loden fabric.Reusing spools of thread as vases,Playful ingenuity creates originality.
Using spools of thread as vases—a desperate measure at the time of opening has now become a symbol of the shop.
/ © Redaktion FrontRowSociety.net
The dinner begins in the garden.
Evenings at Atelier Mesmer are not spent at the table.Enjoy a drink in the garden or in an atmospheric aperitif room.After being shown around the kitchen and wine cellar, we were finally shown to our seats.Main dining room, chef's table, veranda,Private rooms—each space embodies a "resonance of tradition and modernity."It tells a story. The motto is "Welcome Home." It's not just a greeting, but a philosophy in itself.
"Welcome Home" — On a three-star stage, Editor-in-Chief AnnetteNiederkofler welcomes Mr. Konrad
/ © Redaktion FrontRowSociety.net
A garden that watches over time
The 5,000 square meter garden is also a target for preservation.Trees older than the factory still stand there.A tree-planting plan will be mandated for any fallen trees.
Old trees create a park-like landscape.
/ © Redaktion FrontRowSociety.net
In summer, the open-air reception space is enveloped in the fragrance of herbs.Winter is a fantastical dinner that begins with the creaking sound of snow on the road.The garden transcends mere background, becoming a quiet co-star in the culinary philosophy.
After the aperitif, we ascended the curved staircase to the dining room.
/ © Redaktion FrontRowSociety.net
The menu and service flow like a beautiful, graceful movement.
/ © Redaktion FrontRowSociety.net
A journey of exploration, not chasing stars.
"Previously, most of our guests were hotel guests."This is according to his right-hand man, Christoph Plankensteiner.Now, gourmets from all over the world visit,Some people are drawn to Michelin,Many people are captivated by the concept itself.Take the time to carefully explain why you're choosing this method."He says.
Restaurant Manager and Head Sommelier, LucasGerges (third from the left) and his young team explain their philosophy.
/ © Redaktion FrontRowSociety.net
The average age of the staff is in their mid-20s.In collaboration with the Hotel School in Brunico,The trainees will experience zero waste and a strong sense of seasonality firsthand.
A team full of youth and creativity
/ © Redaktion FrontRowSociety.net
Responsibility to the next generation
Mr. Niederkofler's gaze is also directed towards the future.We jointly developed a "Bachelor of Food Studies" program at the Free University of Bolzano.We convey the significance of sustainability through lectures, farm visits, and internships.
"If you truly want to establish it, you must captivate the next generation."He says.
“"Cook the Mountain" lives on in educational settings as well.
/ © Redaktion FrontRowSociety.net
A story for each dish
This is not a place for an "early dinner." It takes several hours to prepare.It invites you on a journey through the four seasons and local culture. In an unpretentious and warm atmosphere,Each plate features a small mosaic that overlaps to form a larger picture.
"Ultimately, we want them to leave full, happy, and with a smile on their face."According to Mr. Niederkofler.
The meal proceeded like a celebration and ended with a feeling of comfort.
/ © Redaktion FrontRowSociety.net
In May 2025, a historic mansion with 10 rooms was renovated.Ansitz-Höffler is also scheduled to open.This will allow guests to enjoy their stay and dining experience as a single, integrated experience.
At the dinner table, not only the food but the entire experience is recorded.
/ © Redaktion FrontRowSociety.net
Everything comes full circle, leading to a one-of-a-kind dinner.
The ingredients, colors, and stories all change between spring and autumn. No two nights are ever the same.That's precisely why it's so appealing.
The pairings chosen for each dish tell a story that goes beyond mere wine.
/ © Redaktion FrontRowSociety.net
It begins with an aperitif in the garden, then we leave the historic mansion,A course that reflects the spirit of the Alps. And right down to the last bite—Dining here is an experience of the mountains itself, engaging all five senses.A dinner that reflects the changing seasons truly reveals its value only when you visit four times a year.
This article is from a German lifestyle web magazine for the wealthy.FRONTROW SOCIETYThis text is reprinted from "[source name]".
https://frontrowsociety.net/
