SanBrite In Cortina d'ampezzo

My wife and I have tried a few michelin starred restaurants and this one stands out, cannot recommend it highly enough. They explain how their farm works, the dairy production/crops/animals. They talked about how the uneaten food is recycled to their animals. They talked about how they were using ingredients in non traditional ways to stick to their farm to table ethos (such as preparing celery in such a way as to get sugar out of it). Really fascinating stuff. The food was absolutely phenomenal. We loved the amuse bouche with peas (pictured). Their rye bread and butter were incredibly special (pictured). The main was beef tongue w/ this herbal ragout that was fantastic. A wonderful surprise was being able to see their cheese making in the basement while having the housemade cheese course (pictured). They were kind and flexible to dietary restrictions and the amount of alcohol you wanted to drink (you could order a wine pairing or just glass-by-glass pairings with your meal. the wine pairing was like 8-10, my wife got 3). I made reservations a couple weeks prior to our vacation there, no issue.

Best bread and butter I’ve ever head, and I love bread and butter

SanBrite impressed us not only for the quality of its food, but also for its ability to transform every detail into an experience: airy interiors, natural materials, and an atmosphere reminiscent of Cortina. A place where taste and design complement each other.

We dined at Sanbrite and opted for the Germoglio tasting menu—what an experience. Though neither of us are Michelin regulars, this easily holds its own. The attention to detail is outstanding, especially the seamless service from a very enthusiastic team (nine staff introduced themselves before the meal....slightly over-the-top IMHO). Set just outside Cortina, the restaurant sits at the foot of a quiet, alpine slope—peaceful and far removed from the town's bustle. The interior blends Scandi hunting lodge with rustic alpine charm: lots of wood, animal skins, and antlers—not ideal for vegans, but atmospheric nonetheless. From the open kitchen came an endless stream of exquisite, miniature dishes. The amuse bouches were delicate and beautifully crafted—standouts included a beetroot meringue with whipped cheese and pickled onion. The mushroom consommé was wildly savoury and umami-rich (imagine licking an autumnal forest floor) followed by three smoked hams and truly exceptional bread and butter. The bread (baked with whey) was dense and crumpet-like, served hot with whipped, creamy butter that was so good we almost ate it by the spoonful. Well worth breaking the calorie bank for this... I could eat it till I die. Other highlights included cured trout with celeriac remoulade and a cauliflower dish full of textural contrast. The main letdowns were the signature pasta (spaghetti in pine-infused broth) and the meat course (charcoal-grilled beef tongue). While technically well-executed, both suffered from odd textures and unappealing flavours—the pine in particular lingered like a forest-scented air freshener. (Perhaps its my unsophisticated palate, but I think there's a reason why pine is usually reserved for toilet cleaning products). The cheese course was served in a literal cheese cave—a little awkward but very memorable. The ‘bianco’ cheese was a standout: earthy, pungent, and delicious (tasted like a cow shed, with a deliciously sweet top note of hay). Pudding included a flawless crème brûlée and a warm brioche pinwheel with brown butter—a rich, satisfying finale. Overall, a unique and thoughtful dining experience. At €160pp, it offers good value considering the setting, creativity, and quality. The butter, consommé, and cheese alone are worth the trip—even if the pine pasta isn't...

We had an immersive experience through the special set menu - the path. It consisted of interesting dishes. Service was amazing. The food just keeps on coming until you call stop! We got to meet the very friendly and humble chef at the end too.

A magical place, a wonderful location, and furnishings that are true to the mountain style and respect. A culinary experience of the highest caliber, each course evokes memories and sensations deeply rooted in the mountains, the undergrowth, the pastures, and the meadows. Excellent wine pairings, designed to enhance specific flavors present in both the dishes and the wines. The price is steep, but it's worth every penny if you appreciate the exceptional quality of the products and capture and experience the flavors through your nose and palate.

A splendid location, impeccable service. The tasting menu didn't wow us, except for the spaghetti with mountain pine, which was truly unique and delicious. The dessert and a few other dishes weren't up to par. I'd probably recommend ordering à la carte. We had a good evening.

A great cuisine that highlights mountain produce, using precise yet never invasive techniques. The service is attentive and warm, and you can sense the pride in carrying out a project to preserve the local area. I can't wait to return.

One of the most amazing meals in Italy-truly an incredible culinary and dining experience. 5 plus plus stars. Do not miss the opportunity to go here if you are in Cortina!

We visited SanBrite for one of their special events and we weren’t disappointed. The snacks and dishes that followed were all amazing and the staff were really friendly. Their cheese was a highlight, along with the wonderfully cooked bbq meat and potatoes. We had a gorgeous evening and would definitely recommend the restaurant - sit outside if you can, the views are stunning!