Savoring the Dolomites: An Exquisite Meal at Burjè 1968 in Corvara
South Tyrol isn’t just about jaw-dropping mountain views and world-class skiing, it’s a paradise for food lovers, too. This northern Italian region, set against the dramatic peaks of the Dolomites, boasts one of the richest and most diverse culinary traditions in Italy. Picture hearty Alpine dishes infused with Mediterranean freshness, subtly influenced by French elegance, and occasionally spiced up with exotic ingredients. These flavors are woven into centuries-old recipes passed down through generations, all while modern chefs continue to push the boundaries of taste and technique without losing touch with tradition.
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| Corvara |
And if there’s one town that embodies this perfect blend of nature and gastronomy, it’s Corvara. A jewel in Alta Badia, Corvara is where postcard-worthy landscapes meet an exciting food scene. Whether you’re carving through fresh powder in the winter, hiking scenic trails in the summer, or simply breathing in the crisp mountain air, there’s one thing you absolutely must do—eat. And at the heart of Corvara’s culinary scene is Burjè 1968.
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| Hotel Arkadia (photo from Hotel Arkadia website) |
Burjè 1968: Where Fine Dining Meets Alpine Charm
Tucked inside the luxurious Hotel Arkadia, Burjè 1968 offers an intimate gourmet experience that redefines fine dining. With just 18 seats, every meal is an immersive journey into the artistry of flavor. The philosophy? Simple. Respect the ingredients, honor tradition, and never shy away from innovation. Guests are invited to step outside their culinary comfort zone and embark on an adventure that blends Alpine influences with international inspiration.
And the wine? With over 600 meticulously curated labels, sommelier Massimo Di Berardino ensures that every sip enhances each dish, transforming dinner into an unforgettable gastronomic experience. Whether you're savoring a bold red with venison or a crisp white alongside delicate seafood, there’s always a perfect pairing waiting to be discovered.
The Mastermind Behind Burjè 1968: Chef Nicola Laera
The mastermind behind Burjè 1968, Chef Nicola Laera, is a culinary virtuoso who seamlessly blends technique, tradition, and a deep respect for ingredients. His journey began at Hotel Ciasa Salares, working alongside his father, but in 2002, he took a transformative step into Norbert Niederkofler’s acclaimed St. Hubertus kitchen. Over 19 seasons, he worked his way up to Sous Chef in 2009, refining his craft in one of Italy’s few three-Michelin-starred restaurants.
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| Chef Nicola Laera (photo from Burjè 1968 website) |
His dedication and talent earned him his first Michelin star in 2013 at Biohotel Hermitage in Madonna di Campiglio then a year later, he returned to his home valley as Executive Chef at Hotel La Perla’s Stüa de Michil, where he upheld its Michelin star until 2021. His expertise did not go unnoticed. He was awarded as the Rising Star of the Year by Gault & Millau Austria in 2019 and four toques from the same guide in 2020 which further cemented his reputation.
Since 2021, Laera has led the kitchen at Burjè 1968, staying true to his philosophy: respect the product and those who produce it. He believes a product’s value isn’t just in its origin but in how it’s cultivated, whether it’s a carefully aged pecorino from Val d’Orcia or a fish caught sustainably by a small-scale fisherman. His cuisine is sincere, bold yet balanced, elevating every ingredient while remaining true to its essence.
The Menu: A Feast for the Senses
Burjè 1968’s menu is a bold exploration of flavors where creativity meets technique. Every dish reflects Laera’s philosophy of respecting raw materials and the people who produce them. His approach enhances natural flavors rather than masking them, resulting in dishes that are bold, balanced, and effortlessly elegant.
For those who want a true taste of the chef’s vision, the five-course tasting menu is the perfect introduction. Designed to showcase his culinary artistry, the menu highlights a diverse range of flavors, not limited to the mountains but also embracing the bounty of the sea. Dishes might include the Royal dentex tartare, delicately paired with citron for a bright, refreshing start. The buffalo whey risotto, rich and creamy yet perfectly balanced, is topped with spiny lobster carpaccio For those craving something heartier, the venison sirloin, complemented by hibiscus millefeuille and walnut cream, delivers deep, gamey flavors. 
Burjè 1968
Address: Hotel Arkadia, Str. Burjé 11, 39033 Corvara in Badia BZ, (Italy)
Tel: +39 0471 836043
Website: https://www.burje1968.it/en/
Facebook: https://www.facebook.com/arkadiacorvara
