How experience is redefining premium wine and hospitality
Consumers are increasingly chasing connection, not consumption. South Tyrol’s London showcase – uniting fine wine, gastronomy and mountain culture – illustrates how producers and destinations are responding to the demand for richer, more meaningful experiences.
South Tyrol returned to the UK this month with a showcase that celebrated its mix of Alpine tradition, Mediterranean flair and world-class food and wine.
The Culinary Peaks lunch, hosted at Brooklands by Claude Bosi in The Peninsula London on 2 October 2025, brought together three-Michelin-star and Green Star chef Norbert Niederkofler and two-Michelin-star chef Claude Bosi. The event formed part of South Tyrol Tourism’s reintroduction to the UK market, highlighting the region’s distinctive gastronomy and year-round appeal.
Guests were poured some of South Tyrol’s top wines, including Martini L. Comitissa Südtiroler Sekt Riserva DOC Gold 2016, Elena Walch Südtiroler Chardonnay Riserva DOC Vigna Castel Ringberg 2022, Terlano Südtiroler Sauvignon DOC “Winkl” 2024, and Hofstätter Südtiroler Blauburgunder DOC “Barthenau Vigna S. Urbano” 2020 – a line-up that showcased the region’s diversity from sparkling to structured Pinot Noir.
Alpine traditions meet Mediterranean flavour
Guests, including four-time Olympian and BBC Ski Sunday presenter Chemmy Alcott, were invited on a culinary journey through South Tyrol’s unique landscape, where Alpine and Mediterranean influences meet.
“It’s an honor to work with South Tyrol Tourism in sharing the richness of our gastronomy. This region has a unique story to tell-where Alpine traditions meet Mediterranean influences-and I believe our cuisine is one of the purest ways to communicate that identity to the world,” said Norbert Niederkofler, three-Michelin-star chef and destination ambassador for South Tyrol.
The menu, prepared jointly with Bosi, featured dishes such as Cornish Squid with Artichoke and Koji Rice and Racan Guinea Fowl with Scottish Razor Clams, paired with wines from producers including Elena Walch, Terlano and Hofstätter.
“South Tyrol is my home, my roots, and my inspiration. The mountains, the valleys, the producers-they are not just a backdrop to my work, they are the very essence of it. Every dish we create is, in some way, a dialogue with this land,” Niederkofler said.
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A region rooted in sustainability and innovation
Niederkofler’s Cook the Mountain philosophy, which focuses on sustainability and working in harmony with nature, reflects the wider ethos of South Tyrolean gastronomy. “Cook the Mountain is more than a culinary concept-it’s a way of life. It’s about respecting nature’s rhythm, cooking with what the mountain gives us at the right time, and building strong relationships with local farmers and producers. It’s a philosophy that connects people, culture, and environment in a circular way,” he added.
Beyond gastronomy, South Tyrol continues to position itself as a leader in innovative, sustainable tourism. The region combines eco-friendly transport, digitalisation and local engagement with authentic experiences. These range from cooking workshops and storytelling-based tours to yoga retreats and slow travel.
“South Tyrol is not only a destination of breathtaking landscapes and world-class skiing, but also a region that continues to innovate in tourism,” said Wolfgang Töchterle, director of South Tyrol marketing. “We aim to inspire visitors with authentic experiences that combine sustainability, personalisation, and a deep connection to our culture and people.”
Where fine wine meets mountain culture
South Tyrol’s food and drink culture is defined by its dual heritage. As a borderland between Alpine and Mediterranean worlds, it has developed a cuisine that blends rustic mountain recipes with Italian finesse.
The region produces Speck Alto Adige PGI, South Tyrolean apples PGI, milk and dairy with the South Tyrol Seal of Quality and Alto Adige DOC wines grown on sunny hillsides. It also boasts the highest number of Michelin-starred chefs per capita in Italy. Many of them, like Niederkofler, reinterpret local traditions using modern techniques while maintaining a deep respect for the land.
South Tyrol’s food identity is also shaped by preservation initiatives such as the Slow Food Presidia and Regiokorn projects, which protect endangered crops, native breeds and traditional products. These include Graukäse (grey cheese), Grauvieh cattle, Villnösser Brillenschaf sheep and Ur-Paarl rye bread.
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