Hello, sports fans! I’ve been a bit out of commission between traveling and a rather devastating flu, but I am back and ready to return to weekly reviews. I am excited to begin with St. Hubertus, a 3 Michelin experience, and also awarded the highly coveted Green Leaf by the Michelin guide for their sustainability practices (and my first experience eating at one of these restaurants).
With a ‘cook the mountain’ approach developed by head chef Norbert Niederkofler (who I met in 2017 at Emirates Palace - !), St. Hubertus made a move from using luxury ingredients (think caviar, foie gras, and other expensive elements) to almost entirely local products a few years ago. They also shifted from more advanced techniques to focusing more on flame and simplicity in the kitchen. In doing so, they took the serious risk of losing their Michelin stars, but in the end, they persevered, and diners are luckier because of it.
What used to be a pizza restaurant is now an immaculate venue, located inside th…
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