Situated within the historic mountain retreat of Rosa Alpina is St. Hubertus, the three Michelin-starred alpine restaurant that has been a part of the Pizzinini family business for three generations. It is a world away from the hustle and bustle of city life, nestled in the traffic-free town of San Cassiano boasting a population of just under a thousand.

Like the town in which it is located, St. Hubertus has grown from from small beginnings. First established in 1996 within Rosa Alpina’s then pizzeria, it wasn’t long before the restaurant took pride of place, completely replacing the pizzeria and winning international acclaim with its first Michelin star in 2000 (the third came in 2017). Inspired by the breathtaking Dolomite mountain range surrounding the restaurant, chef Norbert Niederkofler has used his expert skill and precision to produce a revolutionary menu that capitalises upon the Alpine and Ladin flavours which typify the South Tyrol region. The restaurant’s ‘Cook the Mountain’ project is focused on increasing South Tyrol’s culinary identity and strengthening the region’s unique gastronomic culture, while simultaneously promoting sustainable agriculture and its many social implications. Whilst Norbert leads the food, maître and chef sommelier Lukas Gerges handles the wine with an impeccable depth of knowledge.

Norbert selects only the highest quality ingredients found on his doorstep, from wild game to mountain herbs, to create dishes in ‘a light Mediterranean way’. Think pasta dishes such as stuffed ravioli with chard and mains including local suckling pig's head with cucumber and flowers, and sweet and sour vegetables. All the menus are at one with the natural environment, shifting with the changing seasons to guarantee customers a surprising and individual culinary experience. This food, for which St Hubertus is globally renowned, perfectly embodies Norbert’s dedication to nature and quality, achieving feats of culinary technique and innovation which are entirely respectful of the ingredients.

The restaurant’s decor reflects the natural alpine environment in which it sits, with antlers and drawings of stags hanging on the pine wood-panelled walls. There are nine tables in the main dining room adorned with crisp white tablecloths offering a timeless charm, as well as a small table situated next to the open fireplace to draw you in during South Tyrol’s cold winter months. If you want to see the chef showcasing his precise, technical know-how up close, you can also sit at the chef's table, where up to ten guests can enjoy watching Norbert and his kitchen team in action.