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. At the base of his dishes are tradition, the choice of the best local products and, of course, a touch of "new".
We offer various menus to choose from, combining the local with the national and international. In our cellar you will find a good selection of wines from South Tyrol and beyond. Max Di Berardino will be happy to give you valuable advice.
We look forward to seeing you!
The Chef Nicola Laera
My brief history and philosophy
The raw materials of excellent quality and the mastery of the Chef (his CV boasts a Michelin star) lead to a sublime result, a real experience at the table.
The various types of 4-5 course menus, different from each other, offer the pleasure of choice by combining territoriality with national and international cuisine.
Enjoy your meal by all the staff.
After a short experience with my father at the Hotel Ciasa Salares, I landed in Norbert Niederkofler's kitchens 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.
The first assignment of the Michelin star as a Chef was obtained in 2013 in Madonna di Campiglio, at the Biohotel Hermitage. In 2014, the welcome return to my valley, at the Hotel La Perla, where I hold the role of Executive Chef and with great satisfaction I confirmed the Michelin star, in Stüa de Michil. This from 2014 till summer 2021. In 2019 I was canferred the "Aufsteiger des Jahres" award by the gastronomic guide Gault & Millau Austria and in 2020, again by Gault & Millau, awarded again with 4 hats.
From Autumn 2021 I am Chef de Cousine at the Hotel Arkadia in Corvara; a small **** star, with a great soul.
Flavours and aromas: the quality of our raw materials
Respect for the raw material 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 cuisine, I would say "sincere": well-defined tastes, few ingredients and sometimes contrasting ones, but always in the obsessive 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 material. A pecorino cheese producer from Val d’Orcia who raises his sheeps with correct criteria, milks them and produces cheese according to tradition, deserves our 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.