I first discovered Alta Badia in South Tyrol during a summer visit as part of a curated luxury week, and the experience left a lasting impression. Towering Dolomite scenery, impeccably run hotels, and a culinary scene that rivalled Europe’s best made it clear this was no ordinary Alpine destination. Returning in winter felt inevitable—and timing it with the annual Gourmet Skisafari proved to be the perfect decision.
Held on Sunday 11 December, the event marked its fifth edition, known as “Top of the Mountains”, a celebration of haute cuisine at altitude. By 2026, this concept feels more relevant than ever. Across the Alps, travellers are seeking experiential skiing—where food, culture, sustainability and sport intersect—and Alta Badia remains ahead of the curve.
Norbert is now at Ansitz Heufler, home to the three-Michelin-starred St. Hubertus, where Norbert Niederkofler continues to define mountain gastronomy through his Cook the Mountain philosophy.
From the hotel, I was escorted to the opening dinner, aptly named “Table Hopping”, where I met two of the chefs participating in the Skisafari. I had previously experienced Norbert’s cuisine in summer, and this time I also tasted dishes by Matteo Metullio, one of his former protégés.
- The picturesque village of San Cassiano in Alta Badia.
My first stop was Utia de Bioch, where I tasted Tortellini NORA, filled with braised veal cheek and ancient vegetables in a delicate bouillon. It was paired with an Alto Adige Pinot Bianco Eichhorn 2015 (Südtirol Weissburgunder)—a reminder that Alto Adige whites continue to gain international recognition for their precision and minerality.
Matteo’s rise has since become emblematic of a broader 2026 trend: a new generation of Michelin-starred chefs redefining Alpine food with lighter techniques and global finesse. Achieving his first Michelin star at just 24, Matteo’s cooking felt both confident and deeply rooted in the region.
For €50, participants were able to sample five dishes by five Michelin-starred chefs, each paired with a matching wine. In today’s climate—where value is increasingly measured in experience rather than extravagance—this remains one of the most compelling gourmet ski events in Europe.
The mountain huts were conveniently spaced, allowing enough time—at least in theory—to ski between courses.
5th Edition Gourmet Skisafari
- Team MSF in action
Norbert Niederkofler
Today, that approach—hyper-local sourcing, seasonal restraint and ethical cooking—has become a global benchmark rather than a niche ideal.
- Norbert Niederkofler and his staff.
Second Chef – Esat Akyildiz
The second stop, Utia I Tablà, featured Chef Esat Akyildiz from The Ritz-Carlton Almaty, reflecting another 2026 trend: global chefs bringing cross-cultural influences to Alpine settings. His Kespe Sorpa, fresh noodles in aromatic bouillon, was comfort food elevated, paired with Alto Adige Pinot Bianco DeSilva 2015.
Third Chef – Matteo Metullio
By the third stop at Club Moritzino, fatigue began to set in—though the cuisine revived me instantly. Chef Matteo Metullio served fried veal sweetbread on a scampi base, with smoked Jerusalem artichoke froth and liquorice-aniseed salsa. The dish was bold yet balanced, paired with Alto Adige Sauvignon (Südtirol Sauvignon)—a variety that continues to shine at altitude.
Fourth Chef – Thosten Probost
Finding Piz Arlara took longer than expected, but the reward was worth it. Battling the wind, I arrived to a warm welcome from Chef Thorsten Probost of Griggeler Stuba in Lech-Zürs. His Tartare dell’Alta Badia, paired with Alto Adige Pinot Nero Riserva Burgum Novum 2013, captured the soul of mountain cuisine. Locals played the accordion, glasses were refilled, and the atmosphere became as memorable as the food—an increasingly rare sense of authenticity in luxury travel.
By the time I reached Utia Col Alt, I was too late to taste Chef Nicola Laera’s roast Bleggio rabbit from La Stua de Michil. As consolation, I was offered extra Alto Adige Pinot Grigio, which softened the disappointment considerably.
Fifth Chef – Nicola Laera
The day was unforgettable. Skiing between mountain huts while enjoying tapas-sized haute cuisine remains a uniquely Alta Badia experience. In 2026, as travellers seek slower luxury, meaningful encounters and food with provenance, this region continues to set the standard.
For those visiting after the Gourmet Skisafari, the experience extends through the “Taste for Skiing” initiative, running until the end of the winter season. Fourteen Michelin-starred chefs are each assigned a mountain hut, creating fourteen signature dishes served throughout the winter. The initiative symbolically links ski resorts, cultures and culinary philosophies—something increasingly valued in post-pandemic travel.
Alta Badia offers a similar gastronomic programme in summer, reinforcing its position as a year-round destination where skiing, sustainability and serious food culture coexist effortlessly. After this winter return, one thing was clear: Alta Badia isn’t following Alpine trends—it’s defining them.
- Utia Bamby – One of the mountain huts participating in the “Taste For Skiing”
