The table seats up to ten people and, like the kitchen, is set on the ridge of the Cristallo massif above Cortina, overlooking the unique panorama of the Dolomites, or beside a stream, or in the heart of the pine forest. The idea for the tasting menu in the heart of nature comes from Riccardo Gaspari, chef and owner of the San Brite restaurant in Cortina, winner of the 2015 Birra Moretti Grand Cru award, where a jury composed of leading Michelin-starred chefs, from Carlo Cracco to Davide Oldani, from Andrea Berton to Niko Romito, and Viviana Varese, selects the best Italian chef under 35. The young chef's entire culinary philosophy is inspired by a great passion for the local area; his menu uses only ingredients grown in the forest or on his farm, where his father Flavio milks the cows twice a day year-round. Interesting is the use of mountain pine (marinated to season the spaghetti), bark (ground into flour), and lichen (sweetened and then cooked). This original gastronomic interpretation of the local cuisine can be enjoyed in the heart of nature, where Gaspari moves the kitchen and sets the table, assisted by his wife Ludovica, who manages the dining room. He offers a five-course menu and matching wines, also from local producers. This approach is appreciated by those who love the mountains and food and wine, and will continue until September.
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