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Die besten Köche der Welt - Zu Gast im Ikarus

Guest Chef trailer January 2019
Norbert Niederkofler

Film January
Norbert Niederkofler

January 2019 at Restaurant Ikarus: Norbert Niederkofler

Secret recipe: Nature

Born in Ahrntal in northern Italy, as a child Norbert Niederkofler could never have imagined what the wide world beyond the high peaks of South Tyrolean Dolomites would have in store for him. From an early age, however, his curiosity made him want to see and understand everything. And in addition to his ambition to discover the world, there was something else he had in mind in those early years: he wanted to become a chef. He inherited his talent for culinary creations made from quality regional products from his father.

His passion for cooking took him from London to Zurich, Milan to Munich and as far as New York. Luminaries such as Jörg Müller, Eckart Witzigmann and Nadia Santini were among his mentors. After traveling around much of the world, he returned to his native South Tyrol where he initially worked in Castel Colz. When Norbert Niederkofler became executive chef at St. Hubertus in San Cassiano in Badia more than twenty years ago, it was famous for its international clientele who sought the very best of haute cuisine. The chef instantly thought it absurd to serve his guests international dishes that they could have easily found at home too. So it was all the more obvious for him to offer them authentic South Tyrolean cuisine using regional ingredients. A sustainable cuisine based on the principle of deep-seated respect for the rhythms and the balance between the environment and those who live in it.

The long time I spent away from my home country led me to rediscover my roots: my country, nature and all its treasures. When Thomas, my first child, was born, I started to look at the world through different eyes. Sustainability became my guiding principle and changed the way I cooked.

Norbert Niederkofler

In each of his dishes, he attempts to express the region, the traditional agriculture and the unadulterated quality of the products, presenting them with care, consistency and lightness. His aim is to create a complex sensory experience based on nature, exemplifying the motto “Cook the mountain”. Since over the years his cooking style had developed more and more towards regionality and seasonality, it also provided the name for his new restaurant, the AlpiNN. The restaurant itself expresses his philosophy and, together with an events and conference hall, is located in the LUMEM, the new Museum of Mountain Photography on the peak of Plan de Corones. High up in the mountains, it enjoys breathtaking views while the sustainably designed interior tells of the province of South Tyrol, of traditions but also of innovation.

In January 2019, Norbert Niederkofler will demonstrate at Restaurant Ikarus the sophistication he brings to combining nature and sustainability with the delightful Alpine-Mediterranean cuisine of South Tyrol.

Vegetarian Menu


Pea – Hollandaise – Carrot
Taco Mexico
Egg – Parmesan – Risoni – Alba truffle
Shiitake Chawanmushi – Tapioka – Kombu


Chestnut – Chervil root – Persimmon – Alba truffle
Ravioli – Spinach – Brown butter – Burrata – Alba truffle
Sprout risotto – Jerusalem artichoke – Quail egg – Alba truffle
Onion French toast – Fig – Black truffle
Artichoke – Spinach – Béarnaise – Black truffle
Clementine – Oat flake – Gingerbread
Snicker "Jamaica"
Yuzu porn star

EUR 210,00

Menu in six courses EUR 170
(without Shiitake and Ravioli)

Please be advised that the menu can only be ordered per table.

Guest Chef Menu Norbert Niederkofler


Smoked char
Pig´s head

Menu Norbert Niederkofler

Tatar of whitefish
Glazed eel & smoked consommé
Risotto, pumpkin, kefir & sheep
Beetroot gnocchi
Sweetbread of veal & mountain herbs
Saddle and rib from Tauern lamb
Buckwheat ice cream, cranberry & brown butter

€ 190,00

* Wine Pairings € 149
Please be advised that the menu can only be ordered per table

ServusTV: Culinary Heights at Ikarus on

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 09.12.17:40Culinary Heights at Ikarus - with Kevin Fehling

Restaurant St. Hubertus

Abtei, Italy


Currently at Hangar-7

Currently at Hangar-7

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