After nearly six years with Norbert Niederkofler at the three-Michelin-starred St. Hubertus, Chef Federico Rovacchi brings his own contemporary vision of the Dolomites to 1224 in the heart of Cortina.
Named for Cortina d’Ampezzo’s altitude, 1,224 meters, 1224 Restaurant brings an accomplished culinary team and a distinctly contemporary perspective to the heart of Cortina.
Opened in December 2025 inside the Grand Hotel Savoia, 1224 is the new home of patron Michel Oberhammer, Chef Federico Rovacchi, maître Elisa Prudente, and much of the team previously behind Baita Piè Tofana. The address has changed dramatically, but the culinary pedigree runs much deeper.
Before taking the helm at Baita Piè Tofana, Rovacchi spent nearly six years in the kitchen of St. Hubertus at Rosa Alpina in San Cassiano, working under Norbert Niederkofler during the restaurant’s extraordinary three-Michelin-star era. That experience helped shape his respect for mountain ingredients, seasonality, and sense of place, although Rovacchi has since developed a distinctly personal style that reaches well beyond traditional alpine cooking.
At 1224, the Dolomites provide the foundation rather than the boundary. Local ingredients and wild mountain herbs mingle with exceptional products sourced beyond the region, while French technique and subtle Asian influences bring precision and lightness to the menu.
Vegetables are treated with the same seriousness as meat and fish. Wild herbs, roots, sprouts, and seasonal produce share the spotlight with game, mountain fish, selected meats, and seafood. Charcoal cooking is another recurring thread, adding smoke and depth while allowing the quality of the ingredients to remain central.
The dining room follows the same philosophy. Wood maintains a connection to its alpine roots, while glass, light, and contemporary materials create an atmosphere that feels sophisticated and decidedly current. An ambitious cellar brings together important international labels and smaller artisanal producers.
This is not a restaurant attempting to recreate a mountain hut in the center of Cortina. It is the next chapter for a chef and team who have spent years helping shape the region’s evolving culinary identity.
