Burjè 1968

The story

Burjè 1968 | Contemporary Alpine Dining in Corvara, Italy

The taste according to Arkadia: elegance, raw ingredients, and alpine creativity

At Burjè 1968, the kitchen is driven by a clear philosophy: source exceptional ingredients from selected producers, then let them speak without disguise. The result is a contemporary cuisine that weaves together alpine, Italian, and international influences, reinterpreted with a modern sensibility. This approach has earned the restaurant a Michelin Recommended distinction, a recognition of its commitment to quality and balance.

The dining experience

Dinner here is a daily affair, with a four-course menu that changes every evening. The cooking combines local roots with clean, distinct flavours—few ingredients, precise technique, and an emphasis on equilibrium. The wine list, curated by the sommelier, spans over 600 labels from local, national, and international producers, each pairing chosen to enhance the chef’s dishes.

Bistrot & Terrace

At midday, Burjè 1968 opens its Bistrot and panoramic terrace to the public. Here, lighter yet flavourful plates are served in a relaxed setting, whether inside or on the terrace overlooking the Dolomites. It is an opportunity to experience the same attention to ingredient quality in a more casual format.

Morning rituals

Breakfast, called “Gosté” in Ladin, is a slow, generous affair. The buffet features artisan bread, house-made pastries and cakes, fresh and dried fruit, yogurts, cheeses, and cured meats, alongside hot dishes prepared to order. Served from 7:30 to 10:00, it is included for hotel guests.