The art of taste: a culinary journey in Alta Badia
One Michelin star Chef de cuisine Nicola Laera is a passionate cook. The basis of his dishes is the choice of the highest quality raw materials, which are carefully sourced from producers and suppliers who work ethically and sustainably.
Our Chef's tasty dishes can be enjoyed at lunchtime in the Bistrot and in the evening in the "Burjè 1968" restaurant.
Burjè 1968 received its first recognition in May 2022, only a few months after its opening: 1 Hat Guida L'Espresso and later a mention in the Michelin Restaurants Guide It has recently received further recognition: 4 hats from Fallstaff and 92 points from Gault Millau.
The dishes on the various menus range from local to national, without neglecting international. In our Wine Cellar, you will find an excellent selection of wines from South Tyrol and beyond.
Our staff will be happy to advise you.
No vegan or vegetarian menus are proposed as Chef Laera's cuisine is based on the use of many products of animal origin.
Our breakfast
Our Gostè, or breakfast in the Ladin language, will get your day off to a great start.
You will be greeted by the unmistakable aroma of freshly baked bread. You will find a variety of croissants and homemade cakes, cereals, muesli, dried fruit, fresh fruit and much more. On our buffet, you will also have the opportunity to sample high-quality cheeses and sausages mainly from local or regional suppliers. You will also be able to enjoy freshly prepared hot dishes such as eggs, crepes, pancakes.
Enjoy our Gostè from 7:30 a.m. to 10:00 a.m.
Breakfast is included in the room rate.
Lunch and dinner at the Fish Bistrot
From 12:00 noon to 1:45 p.m. and from 7:00 p.m. to 9:00 p.m., you can enjoy tasty, yet refined dishes. Let yourself be surprised by the taste of all the delicacies, prepared with care and passion by our chef and kitchen staff. You can also accompany your meal with a draught beer, a long drink, or a fine wine.
"La Cëna", Chef Nicola Laera
South Tyrol has much to offer to the world of gastronomy. Excellent raw materials and the skill of our chef lead to sublime results, a true dining experience.
The half-board menu, which changes daily, offers the pleasure of choice by combining local with national and international cuisine.
Our Wine Cellar offers a wide selection of local and national wines. Our sommelier will be happy to advise you on the choice of wine to accompany your menu.
Important: in order to enjoy your meal with confidence, please remember to inform us of any food intolerances, allergies and/or special dietary requirements at the time of booking.
No vegan or vegetarian menus are offered as Chef Laera's cuisine is based on the use of many products of animal origin.
Our dinner guests will be able to spend time at the table from 7:00 p.m. until 9:00 p.m.
Enjoy your meal on behalf of all the staff!
The Chef says...
"After a brief experience with my father at the Hotel Ciasa Salares, I joined Norbert Niederkofler's kitchen in 2002. I spent 19 seasons at the St. Hubertus Restaurant in various roles, until I became sous chef in 2009.
I received my first Michelin star as a chef in 2013 in Madonna di Campiglio, while working at the Biohotel Hermitage. In 2014, I made a welcome return to my valley, at Hotel La Perla as Executive Chef. It was with great satisfaction that I was confirmed of my Michelin star while working at Stüa de Michil. All this took place between 2014 and the summer of 2021. In 2019 I was awarded the title of "Aufsteiger des Jahres" (rising star of the year) by the Gault & Millau Austria gourmet guide, and in 2020 I received 4 hats, again from Gault & Millau.
Since the Autumn of 2021, I have been Chef de cuisine at Hotel Arkadia in Corvara, a small 4-star hotel with a big soul.
Respect for the raw material and those who produce it.
My way of cooking revolves around these two pillars. To enhance the product rather than hide it. If I had to choose an adjective to describe my cuisine, I would say sincere: well-defined flavours, few ingredients, sometimes contradictory, but always making sure that they balance each other perfectly.
I am not a zero-mile fanatic. I believe that there are issues that go beyond the "mere" origin of the raw material. A producer of pecorino cheese in Val d'Orcia, who breeds his sheep correctly, milks them and makes cheese in the traditional way, deserves our attention, even if we are far away. The same goes for the fisherman who has a small boat and does not use trawls, thus respecting protected species and the seabed. I like to have a direct relationship with the breeder, the farmer, the dairyman and the butcher, and I like to know what is behind a product. It is important for me to know that the animal that goes to the slaughterhouse has had a good life. I only use eggs from free-range hens.
I feel very fortunate to have had the opportunity to turn my passion for cooking into a career.
I look forward to welcoming you to Hotel Arkadia. It will be a pleasure to cook for you."