The story
Perched on a hillside in Vodo di Cadore, just minutes from Cortina, AceroRosso overlooks the Cadore valley. From the dining room, the silhouettes of Mount Pelmo and Mount Antelao shift with the seasons, framed by the surrounding forest. The warm wooden interior and deliberate pace of the room invite you to stay a while.
AceroRosso describes its cooking as "cucina di montagna contemporanea" – contemporary mountain cuisine. Each dish starts with local ingredients and seasonality, then builds with a modern sensibility. The kitchen turns out starters like battuto di cervo (chopped venison) with grilled apricots and aged mustard, or a Bruna Alpina beef tartare with river trout sauce and fried capers. First courses range from a risotto with milk, pine mugo and glazed mushrooms to tagliatelle with roe deer ragù and wild herb oil. Second courses include grilled venison fillet with juniper, or a pan-fried suckling pig belly with apple mostarda.
The restaurant earned a Michelin Recommended distinction, a nod to its consistent execution and thoughtful composition. Desserts stay true to the Dolomites: a Zelten soft cake with nuts and dried fruit, or the namesake "L'Acero Rosso" – dark chocolate mousse with red berry gelée. The menu changes with the seasons, and a holiday version is offered during festive periods.
Between the food, the silence of the woods, and the ever-changing light on the peaks, AceroRosso delivers a quietly memorable meal – one that tastes of the mountains without trying too hard.
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