Chef Norbert Niederkofler from two-Michelin starred, St. Hurbertus, cooks at Travertino, The Oberoi


norb.jpgTravertino, the Italian restaurant at The Oberoi New Delhi is the place to wine and dine this season. Don’t miss the special promotion between November 12 and 20, when Travertino’s Chef Fillipo Giunta is joined by Chef Norbert Niederkofler from the well-known St. Hubertus restaurant. If you ever visit the region (see “Drinking in the Scenery with Superb Wines” on page 48 of the current issue of Sommelier India) you can look forward to eating at this double Michelin starred restaurant at the Rosa Alpina Hotel and Spa frequented by the likes of George Clooney and Prince Albert of Monaco. Pictured Chef Norbert Niederkofler

You will be presented with course after wine-paired course, all prepared to perfection using the best local produce interspersed with inventive little amuse-bouches.
trav2.jpgMeanwhile meet Chef Norbert himself, right here in Delhi, and savour his award-winning fare at lunch or dinner with a mouth-watering degustation menu based on northern Italian cooking informed by Austrian influences from the South Tyrol, a region well-known for its gastronomy, fine wines and scenic beauty. Or select from a marvellous a la carte menu.
I had the pleasure of meeting him on the day he arrived at a private dinner. Chef Norbert’s international reputation precedes him and his culinary skills were all too evident that night. I give below our menu paired with excellent Bellavista wines. If you have any hesitation about which wine to order ask the chef for his recommendation or consult Travertino’s Maitre d’ – Angelo, who will never fail you.
Lunch: 12:30pm-2:30pm
Dinner: 7:00pm-11:00pm
— Reva K. Singh
Menu by Chef Norbert Niederkofler
“Only pomodoro” tomato medley
Mille feuille of venison with liquorice, kumquats and celery mousse
Bellavista Curtefranca, Bianco 2008
Buckwheat ravioli filled with buffalo milk ricotta on “calamaretti spillo” and cream of bobby beans
Bellavista Franciacorta, DOC Convento Annunciata 2007
Red beet risotto with goat milk mozzarella Sea bass with “Geröstel” of black sausage and marinated foie gras
Rack of lamb on green beans, purée of topinambur and mint hollandaise
Petra Toscana, IGT Zingari Rosso 2008
Green apple delight
L’Angelo Di San Lorenzo

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