What began as a simple pizzeria has become one of the best known and most famous restaurants both within and outside national borders. This is thanks to Norbert Niederkofler but also thanks to the Pizzinini family who strongly believed in his potential. Established within a mountain setting, it features the prerequisite fireplace in the foyer that welcomes you and catapults you into the universe of this restaurant. Yes, that’s right a universe, because what Norbert managed to do, supported by a young kitchen team directed by Michele Lazzarini, is to bring the mountains to life through their kitchen. It all starts with a tasting sequence, bread and tomatoes, where the tomatoes are actually fermented plums that recall the flavor of tomatoes. The whitefish tartar is elegant and intense while the lacquered eel and smoked broth have a stronger tone. The mugnaia trout is perhaps the dish that best represents the philosophy that is followed here, which is Cook the Mountain. The mugnaia sole is one of the most classic preparations of French cuisine. Sole does not live in the mountains, however, in the streams and lakes there are trout.  In this case there is elegance of flavor, just as much as a saltwater fish. In addition, in the mountains there are no lemons, which are indispensable for this preparation, but you can find plums which fermented provide the sharp acidity on the palate, just like a lemon.  Consistency, intelligent thinking, and foraging.  These are the guidelines of this kitchen. It is a truly 100% mountain experience. You will find both philosophy but also flavor and delicacy. Feel free to trust the guidance of Lukas Gerges, the restaurant manager and head sommelier.  You will not regret it.