Chef Fabio Pompanin brings Ampezzo tradition, modern technique, international influences, and a thoughtful wine cellar together in one of Cortina’s most welcoming dining rooms.
Just outside the center of Cortina on the road toward Passo Tre Croci and Misurina, Ristorante Al Camin is one of those enduring local restaurants that balances refinement with the warmth of a family-run dining room.
Chef Fabio Pompanin’s cooking begins firmly in the Dolomites but refuses to remain confined there. Traditional Ampezzo ingredients and recipes appear alongside seafood, international influences, and more creative combinations, resulting in cuisine that feels rooted in place without becoming predictable.
House-made pasta and ravioli, seasonal soups, baccalà, game, and the restaurant’s longstanding black-rice timbale with shrimp and curry sauce sit comfortably within a menu that moves between mountain tradition and Fabio’s more contemporary instincts.
The setting reflects the same philosophy. Renovated in collaboration with architect Ambra Piccin, Al Camin combines a modern bar inspired by Giò Ponti with a warmer dining room celebrating historic Ampezzo crafts, all created by local artisans. In summer, the raised terrace offers expansive views over Cortina and toward the Tofane.
Fabio is also a sommelier, and the wine program is an important part of the experience. This is the kind of restaurant where asking the chef and team to guide both the food and wine can lead to a far more interesting evening than simply ordering familiar favorites.
