SanBrite — Restaurant in Cortina d'Ampezzo

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...

Wow, wow, wow! What an absolutely beautiful culinary experience and a delicious adventure for our palates.

My husband is of Italian origin and he said that even for him his senses were moved by the flavors of the food, especially those that were were inspired by the forests of the surrounding mountains.

It was food in synergy with the nature of the Dolomites, a delicate and creative expression of a chef that is passionate about food and nature and knows how to gracefully translate that balance into his dishes.

We hiked for several days before going to eat here and in those days I marveled at the expansive beauty of these mountains and pine forests, only to sit down to dinner last night and have that essence captured in a spaghetti infused with aromatic herbs and oil extracted from pine needles of the forest :)

The woman that wrote the review before me was at dinner the same night with us sitting at a table close to us. She must be going through a difficult time in her life and we feel sorry for her, because it’s okay that this culinary experience wasn’t for her palate, but from the moment she arrived before she even started eating she was loud and disruptive of the atmosphere and seemed to be oblivious to the fact that it’s a small, quaint 7-table restaurant in an intimate setting with soft music and views of nature. She was rude and disrespectful to the rest of us eating there enjoying our experience, making sure everyone else heard her comments about her dislike of the food.

The staff was so lovely and friendly and the service was superb!

We very much look forward to eating at SanBrite again when we visit...

We were showed the utmost courteous and welcoming experience from the staff from start to finish. The inside decorations were rustic and cute. There were only 7 or 8 dining parties within the establishment. It was a very cozy, romantic setting with a large window of the fields. We had the more expensive, path tasting experience for €140. The wine listing was extensive but reasonably priced with options ranging in the €40s to 1000s. The taste profile of the meal was largely based on several outdoor plants such as juniper berries, pine needles, flowers, and roots. It started with a plate of the different parts of the outdoor plants for taste reference. My favorite was the trout with caviar soup. Some of the dishes included: 3 slices of meat, trout soup, celery prepared 3 ways, fresh bread w butter, mushroom soup, spaghetti with pine oil, caramelized moss, turnip covered in pine, slow cooked rabbit, ricotta cheese with mustard and honey, cream with flowers and celery, and finally some small bite sweets. The ricotta cheese experience was the most unique! The cheese must be fished out with a strainer and the liquid pushed out with a spoon before enjoyed with a dabble of honey. The presentation of each dish was magnificent from start to finish! Sadly, I was not a fan of the highlighted flavors. They were too potent and earthy that I couldn’t help but taste the bitterness of the roots/leaves. The staff was surprised to see me leave several dishes unfinished. As I was observing the nearby guests, I would suggest future patrons to stick with the normal tasting menu as the overlap of (good) plates were...