3 Michelin-starred Rosa Alpina’s Norbert Niederkofler to pop up at Aman Venice

3 Michelin-starred Rosa Alpina’s Norbert Niederkofler to pop up at Aman Venice

The hotel is packaging the collaboration with a two-night stay aimed at gourmet travellers

For clients seeking limited edition culinary encounters in Venice, a series of dinners will be prepared by Norbert Niederkofler of Italy’s three Michelin-starred Rosa Alpina at Aman Venice.

Aman Venice is a luxury hotel on the Grand Canal. Dinners will take place on 24 February, 22 March and 30 April in 2022, with additional dates to be announced in due course.

For those seeking to extend their time at Aman Venice, there’s the option to combine the evening with a two-night stay, including daily breakfast, complimentary minibar, a cocktail and cicchetti (snacks) in the hotel’s bar.

Accompanied by the hotel’s executive chef, Niederkofler will prepare a six-course ‘Cook the Lagoon’-themed tasting menu, and interact with guests during the service, in the atmospheric setting of Aman Venice’s Palazzo restaurant.



Paying homage to the floating city, the initiative will bring the chef’s revered ‘Cook the Mountain’ philosophy to the shores of Venice. Originating from his St Hubertus restaurant and Aman Partner Hotel, Rosa Alpina in the Dolomites, the ‘Cook the Mountain’ concept has received much acclaim, with awards including three Michelin stars and a Michelin green star for sustainability. The menu uses ingredients sourced within the restaurants’ vicinity in an environmentally conscious practice that supports local farmers and serves as a torchbearer for the industry. 

The chef’s Aman Venice dishes will showcase ingredients found in the Veneto region. From seafood, such as scallops and grouper, to more unusual dishes such as glasswort – a succulent plant served with yoghurt and citrus fruits. The experience can be accompanied with wine pairing by the hotel’s sommelier. 

Commenting on the announcement, Niederkofler said: “I am thrilled to share our Cook the Lagoon philosophy, which is based on seasonality, a strong connection with the region and the reduction of food waste, with the guests of Aman Venice. My ethical approach is in perfect harmony with the vision of the Venetian Palazzo, which is why I enthusiastically started my journey as Consultant Chef at Aman, embarking on a new sustainable adventure.”

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