SanBrite

Name: SanBrite
Address: Località Alverà, Cortina d'Ampezzo, 32043, IT
Telephone: +390436863882
Price range: $$$
Rating: 5

Informazioni di contatto, mappa e indicazioni stradali, modulo di contatto, orari di apertura, servizi, valutazioni, foto, video e annunci di SanBrite, Ristorante italiano, Località Alverà, Cortina d'Ampezzo.
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18/06/2026

Our journey of collaborations continues.

This time we’re heading to Asiago, to Lemelae: a young restaurant with a strong desire to give value to what it does and to the territory it represents.

It’s a real pleasure for us to share an evening together, blending two places that have much in common, two visions, and two deeply rooted principles.

We always love sharing these experiences with different chefs, because every encounter is an opportunity to exchange ideas, learn from one another, and see our own work through a different lens.

We believe that the value of a cuisine starts with its connection to the land, the people who inhabit it, and the willingness to tell their story with authenticity.

See you in Asiago.

24/05/2026

Some recognitions may look like an arrival point.
For us, they are mostly a reminder.

A reminder that this work must be protected every single day.
With discipline, consistency, and respect.

Today we received the Michelin Star, but what truly matters is everything behind it:
the team, the territory, the repeated gestures, the people working alongside us, the producers, and everyone who walks through the doors of SanBrite choosing to spend their time at our table.

In the mountains, nothing comes easy.
Maybe that’s exactly why every achievement carries a different kind of value.

Thank you all

17/05/2026

This winter brought us into something bigger than ourselves.

The Olympics, Cortina at the center of the world, new encounters, journalists arriving from everywhere, stories told through words, images and people.

But more than anything, it reminded us of one thing:
that even living high in the mountains, in a small and demanding place, it’s possible to build something able to speak far beyond it.

Every article, every interview, every page shared over these past months doesn’t just tell the story of a restaurant.
It tells the story of a territory, a team, and a way of living this work.

And maybe that is the most beautiful part of all.

06/05/2026

We leave carrying SanBrite with us.
And we always come back with something more.

Travel changes our perspective, challenges us, and helps us better understand our work.

On May 21st, we reopen with the new Sentiero menu.

A path that begins at home, but is shaped by everything we experience beyond it.

The dish in the photo, Duck, reflects this journey, bringing together techniques and processes we have learned along the way.

Because for us, traveling is part of the way we welcome.

26/04/2026

Taking our cuisine away from home is never just a trip.
It’s a way to understand whether what we do truly holds meaning, even far from here.

On Tuesday we will be at K2, in Stavanger.
A place we feel close to, not because it is similar, but because it shares a way of thinking.

At K2, there is a sense of essential and conscious cooking, where every choice matters and every ingredient carries a story.
A quiet, rigorous approach that puts the territory at the center without needing to declare it.

For us, regenerative cuisine means this:
not replicating a model, but carrying a way of thinking.
A way of being, before even being about food.

Bringing SanBrite beyond the Dolomites means bringing everything that has shaped us:
the land, the animals, the daily work, the difficult choices.

And putting it into dialogue with other places, other visions, other people.

Because that’s where you truly understand if what you do is alive.
no we’re looking forward

22/04/2026

The Earth is not a day.
It’s what we do every day.

It’s winter, when everything seems still
but work is happening.

It’s spring, when things begin again.

It’s summer, when we harvest.

It’s autumn, when we transform.

We work within these cycles.
Without forcing them.

That’s why, for us, today is just a reminder.

14/04/2026

Our identity does not begin at the table.
It is built over time,
starting from what we do every day.

From the land,
from the animals,
from the people.

And it remains the same,
with every guest.

The images show the evolution of our work with celeriac.
A process that has become a defining part of our cuisine.
A dish where the whole ingredient is used,
and what is usually considered waste
becomes an essential part of the plate.

12/04/2026

Closing a season means pausing for a moment
and remembering what truly holds all of this together.

Not just the kitchen.
Not just the dining room.
But a system that has to work, together, every single day.

This season comes to an end.
We don’t.

10/04/2026

Time is not a concept.
It’s a choice.

Every day we decide whether to respect it
or to force it.
The time it takes for a cheese to age,
for a cow to grow,
for a dish to come into being.

We have chosen to respect it.
Because that’s where everything begins.

22/03/2026

There are dishes that tell the story of where we come from.
Canederli are one of them.

In Cortina, as in many Alpine regions, cuisine has always been about resourcefulness—driven by ingenuity rather than abundance. Bread was never wasted. When it became stale, it was transformed.

That’s how canederli were born: stale bread, milk, eggs, a few herbs, and whatever was available: speck, cheese, sometimes just a bit of butter. A simple gesture, deeply connected to mountain life, where every ingredient had value.

That’s why today they’ve become a symbolic dish.
Not just for their taste, but for what they represent.

This dish comes from a tradition that tells the story of Cortina.

Watch our stories to discover more.

Ph.

Indirizzo

Località Alverà
Cortina D'Ampezzo
32043

Telefono

+390436863882

Sito Web

http://www.sanbrite.it/

Notifiche

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