Restaurant Burjè 1968

Italian and international cuisine in Alta Badia

Welcome to our restaurant in Corvara, Burjè 1968.

Chef Nicola Laera, assisted by his staff, is a passionate cook. The basis of his dishes is the choice of raw materials of the highest quality, which are carefully sought among producers and suppliers who work with ethics and sustainability.

Chef Laera awaits you with his Fine Dining culinary proposal to offer you a journey of strong and authentic flavours.

Our wine cellar is small but well stocked with excellent national and international wines. There are more than 600 labels; there is something for every palate!
Our sommelier Massimo Di Berardino will be able to give you valuable advice.

We look forward to see you for lunch every day from 12 to 1.45 pm and every evening except Sunday from 7 to 9 pm!

The Chef Nicola Laera

My brief history and philosophy

After a short experience with my father at the Ciasa Salares Hotel, I landed in Norbert Niederkofler's kitchen in 2002. I stayed at the St. Hubertus restaurant for 19 seasons, covering various roles, until I became Souschef in 2009. I held this last position for almost two years.

I received my first Michelin Star in 2013 in Madonna di Campiglio, at the Biohotel Hermitage.

In 2014 I returned to my valley, at the Hotel La Perla, where I held the role of Executive Chef. With great satisfaction I have been confirmed with the Michelin Star

, in the restaurant Stüa de Michil, where I worked from 2014 till summer 2021.

In 2019 I was awarded the prize Aufsteiger des Jahres (Rising Star of the year) by the Gault & Millau Austria restaurant guide and in 2020, again by Gault & Millau, I was awarded 4 caps.

From autumn 2021 I am Chef de Cousine at the Hotel Arkadia in Corvara; a small 4 star hotel with a great soul.

Flavours and aromas: the quality of our raw materials

Respect for the raw materials and those who produce it: my cuisine revolves around these two pillars. Enhance the product and not disguise it. If I had to find an adjective to define my cooking, I would say sincere: well-defined tastes, few ingredients and sometimes contrasting ones, but always in the very careful search for balance between them.

I'm not a zero-kilometer fanatic. I believe that there are themes that prevail over the "simple" origin of the raw materials.
A pecorino cheese producer from Val d’Orcia who raises his sheeps with correct criteria, milks them and produces cheese according to tradition, deserves my attention. Even if we are distant.
As well as the fisherman who has a small boat and does not practice trawling, preserving the protected species and safeguarding the seabed.
I like to have a direct relationship with the breeder, the grower, the cheesemaker, the butcher and I like to know what is behind a product. It is essential for me to know that the animal brought to the slaughterhouse lived well. I only use eggs from free-range hens.

I consider myself very lucky having the opportunity to make from my great passion for cooking my job.

I´ll wait for you at Hotel Arkadia. It will be a pleasure to cook for you!

Nicola Laera

The Wine Cellar

A local and national selection

In our wine cellar you will find a good selection of local and national wines. The precious advice of our sommelier Massimo Di Berardino will be useful for the right combination with every dish.

Our wine list