The story
Among the larches and snow of Sappada, time slows down. The scent of wood blends with freshly baked bread. This is Laite – a restaurant that feels like home, built from a true story of love and shared visions. In 1990, Fabrizia and Roberto opened their first small venue, Keisn, with a name rooted in the local dialect. Fabrizia cooked guided by instinct passed down from her mother and grandmother. Roberto built a wine cellar that would become legendary. In 1997, Keisn earned a Michelin star. That same year, their daughter Elena was born.
Fabrizia’s cooking is born of ancient gestures and deep roots – of seasons, forests, and silences. “A cuisine that doesn’t aim to amaze, but to tell a story,” the restaurant says. In 2018, the Michelin Guide named her Chef of the Year by Veuve Clicquot; in 2022, the L’Espresso Guide awarded her Chef of the Year. Roberto, a sensitive sommelier, created a hidden cellar in a stone room that once protected what was too precious to burn. The L’Espresso Guide named him Sommelier of the Year in 2015.
Today, their daughter Elena and Ovidio carry the legacy. Elena, maître and sommelier, was named Best Sommelier of the Year by Gambero Rosso in 2024. Ovidio, who walked alongside Roberto for eight years, now cares for the cellar and dining room with grace. Yang, a chef who returned after years abroad, brings fresh ideas rooted in Laite’s philosophy.
The menu reflects the territory. A dish like sopa coada presents pigeon in two textures. A chamois ravioli with poppy seeds speaks to the alpine landscape. Each plate is “a caress,” every glass an invitation to slow down. The wine list, curated over decades, remains a quiet force – now tended by Elena and Ovidio.
Laite holds one Michelin star for high-quality cooking, a recognition earned since its earliest days. Yet the restaurant measures success in the silence of moved guests, in the feeling of a home where memories are kept and dreams prepared.
Recognition
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