Since 2025, the kitchen of Rifugio Venezia has been run by Daniele, Barbara’s son, an experienced cook who worked for years in high-level restaurants before returning to his mountains. He brings a love for genuine, simple Dolomite cuisine made with quality ingredients and local flavors.

Every day we prepare homemade dishes: canederli, gnocchi, soups, hearty mains, Barbara’s traditional cakes. It’s honest mountain food—comforting, homemade, and rooted in local tradition.

We also pay attention to dietary needs, offering vegetarian options and some gluten-free dishes, thanks to specific training over the years.

Prices for overnight stay, half board and bottled water are set by CAI (Italian Alpine Club) and cannot be changed.