Now in his sixties, South Tyrolean chef Norbert Niederkofler has stopped cooking on a daily basis. His new role is mentoring young chefs like Alessando Pinton. The cuisine focuses on the ingredients from farmsteads, dairies and farmers located no more than an hour away. Dishes include spaghetti with trout, saffron and smoked caviar or deer, asparagus and wild garlic. There’s a lovely terrace that overlooks the Galleria, and in summer, a few tables are placed directly on the grass, where guests can eat barefoot, if they wish. .