Poultry Liver

Restaurant St. Hubertus
Rosa Alpina,
San Cassiano, Alto Adige,

Read the recipe
Actually we didn‘t need to
deliberate for long. So far as
we‘re concerned,the
combination of this refreshing
Gewürztraminer Nussbaumer
with a unique variation on
poultry and duck liver just can‘t
be beat.
There are several reasons for this: admittedly, the livers bring with them a lot of calories – we don‘t dispute the fact – however, one doesn‘t eat these delicacies every day. They will attain their most flavourful and finest form when we marry them to the appropriate partner. Here, apple-balsamic creme-brûlée is right at home, as is the rosemary-wafer. But here we regard the Gewürztraminer as the most important element in this gustatorial get-together: the wine‘s uncommonly refined aromas (roses, lychee, cinnamon and cloves), the moderate acidity, as well as the clearly structured minerality – they all serve to support the dish. But much more than that – this wine amplifies the aromas emanating from the plate. So for us, the wine plays the leading role in this course.’ Niederkofler is convinced: ‘The dish and the wine meld together into a true culinary highlight – try it out just once; this combination is so perfect it will nearly drive you crazy!’
Chef de Cuisine
Norbert Niederkofler &
Sommelier Chris Rainer

Gourmets from all over the world travel to the Alto Adige to enjoy Norbert Niederkofler‘s award-winning cuisine. He likes to characterise his unmistakeable stylings as ‘getting down to the essentials.’

Sommelier Chris Rainer - proud to call the Alto Adige home - is a great connoisseur of our native wines; they are featured at the very top of his internationally varied and diverse wine list.