Cortina attracts visitors to the Olympics with medal-worthy restaurants and hotels
Who will win the medals in the alpine ski races in Cortina d'Ampezzo at the 2026 Winter Olympics will only be revealed in February. It is already clear who deserves the gold medals for the best cuisine and the most charming hotel in Italy's most beautiful winter sport.
Culinary gold is shared by two outstanding restaurants that are very different but both excellent in their own way: Ristoranti Tivoli and SanBrite. At Ristorante Tivoli, chef Graziano Prest conjures up Italian cuisine with Alpine and Asian influences with precision and playful ease, which is simply great fun! Those who order his tasting menu will be delighted by the perfection of his craftsmanship and the consistent quality across all courses. The chef, who comes from the province of Belluno, never ceases to surprise with his harmonious interplay of flavors and fine details. The amuse-bouche was already great - especially the seaweed leaves with trout cream filling, the gently cooked tuna with beetroot cream and the tomato salad with marinated peach and almonds with its perfect balance of sweet, sour, bitter and earthy flavors.
The lobster tartare is also outstanding. But the highlight at Prest is and remains his signature dish: cold spaghetti with lobster and raw prawns, which is given freshness by citrus fruits and strength by a large dollop of caviar. To get down on one knee! Any trip to Cortina d'Ampezzo is worth it for this pasta alone. The atmosphere in the wonderfully relaxed alpine hut-style restaurant is just as carefree as Prests' cuisine.
SanBrite, on the other hand, is quieter and more dignified. Like Tivoli, SanBrite has also been awarded a Michelin star. The aperitivo and amuse-bouche are served on the beautiful wooden terrace in front of the hut with a view of the Tofane peaks. The dishes are based on ingredients from the region and mostly even from their own farm. The owners of the Michelin-starred restaurant have been running a simple trattoria alongside their own farm for many years. With SanBrite, they have ventured into new culinary spheres. The dishes are ambitious. The laudable and understandable desire to operate sustainably also brings parts such as tongue and offal to the table, which are not everyone's cup of tea. But those who are willing to try it will experience impressive cuisine.
The highlights of our visit were the trout dried on its skin for a week with a wonderfully aromatic yet mild Nepalese pepper, a hearty mushroom soup with thyme and the kohlrabi variation. The towering alpine butter served with the delicious sourdough bread naturally comes from the farm, as does the cheese, which matures in the restaurant's cellar and is presented for selection.
You can also eat well in the restaurant of the new L'Ancora hotel in the middle of Cortina's pedestrian zone. Diesel Jeans owner Renzo Rosso has converted the historic building into a charming five-star boutique hotel. From the restaurant and the large terrace, you have a direct view of the pedestrian zone and the Venetian church tower of Cortina d'Ampezzo. The rooms and suites have a modern design without denying the historic flair of the hotel. The library room next to the bar is also beautiful, where you can browse through opulent illustrated books for hours. Only for travelers who attach great importance to the pool and spa, the house is not suitable, as there was not enough space for a spacious wellness center in the middle of the historic center of Cortina.
Read more about Cortina d'Ampezzo, which is co-hosting the 2026 Winter Olympics alongside Milan, in the 2025 winter edition of the Connoisseur Circle.
