Our story
A small room kept high above the valley.
835 m
the height of the pass, where the air turns thin and the season turns short
Altitude, season, restraint. We keep the plate close to the cold ground it came from.
Atelier Moessmer sits high above Brunico, where the valley narrows and the air turns thin. We cook what the mountain gives in its short season, and little else. The room is quiet, the light is cold and clean, and every plate is built from what grows, grazes, or is cured within a morning of the pass.
We start above the cloud line, before the valley wakes.
01
The season decides
The mountain has a short window. We cook inside it and keep the rest for the cold months.
02
Near, and known
Trout, game, milk, and herbs come from people we know by name, within a morning of the pass.
03
Add little
Salt, smoke, fire, time. We season with restraint and let the cold ground speak first.
Lukas Auer grew up at the top of a side valley, where winters are long and the larder is whatever was put away in autumn.
He cooks the way he was taught to keep food through the cold: salt, smoke, ferment, wait. After years in city kitchens he came back to the mountain to build a small room that follows the season and nothing else.
Lukas Auer
Chef and PatronA slow climb to a quiet table.
2009
Lukas takes a small room above Brunico and serves the first winter menu.
2014
The cold larder and first ferment room are cut into the slope behind the kitchen.
2019
A working agreement with high pasture farmers fixes the year-round supply.
Today
A table of sixteen seats, a single fire, and a menu the mountain decides.
The few hands that keep the room.
Elias Gruber
Larder and fermentMarta Kostner
Sous chefSit with us, and let the cold season speak.