In Cortina the SanBrite restaurant which interprets the Ampezzo tradition projecting it towards a refined contemporaneity to give life to a new concept of regenerative cuisine.

Riccardo Gaspari, chef and landlord, links his history to that of a territory and a family that made this place their home. The stables and the animals are the memories of his grandparents and his father who taught him that work is sacrifice.

In the kitchen of SanBrite the work of the family is enhanced and with it the territory is celebrated through dishes full of stimuli. The secret of the dishes is that the ingredients are born first and then the dish itself.

For Gaspari, cooking means transforming the scent of the woods into an experience for the palate and soul, expressing sensations in dishes, guiding people through the experience of food and feeling the mountain.

The cuisine is surprising: with brilliant flair Riccardo recovers old traditions and creates new culinary combinations. Do not miss the Pino Mugo - Spaghetti Monograno Felicetti with mountain pine oil and crispy bread, and the cheeses from the small Brite dairy.
The cellar is also excellent, with biodynamic and natural wines, mainly from the territory.

SanBite has been awarded a MICHELIN star for high quality cuisine and the MICHELIN Green Star which rewards sustainability.