Atelier Moessmer is a beacon of culinary innovation in Brunico, South Tyrol, where Chef Norbert Niederkofler’s commitment to a zero-waste ethos is not just a practice but a mantra. The essence of each ingredient is artfully extracted and showcased in dishes that highlight the team's depth of knowledge across a wide range cooking techniques. The restaurant thrives under the philosophy of cooking with purpose and precision, ensuring that every part of the product is used and respected, from the offal to the best cuts. Executive Chef Mauro Siega's ingenuity is infamous, as is his exceptional venison bone marrow crêpe, with its earthy porcini mushroom oil and piquant juniper salt. His venison tartare is another marvel, tenderly marinated and served with chive mayonnaise, robust mountain mustard, and subtle notes of larch. The immersive experience is further enriched by Lukas Gerges, whose role is much more than restaurant manager and head sommelier. His ambrosial kombucha dances on the palate with notes of apple, lemon verbena, pine, spruce, and wild thyme, such that you may well mistake it for a fruity vintage. Atelier Moessmer is more than a restaurant; it is a gastronomic encounter that redefines high end sustainable dining.
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