Cortina's cuisine sits at the intersection of Veneto and Tyrolean traditions. Polenta appears everywhere — grilled, soft, or baked — alongside game (venison, wild boar), funghi porcini in season, and the dumplings (canederli) that cross the border from the Austrian kitchen. Casunziei are the local pasta: half-moon shapes stuffed with red beetroot or squash, dressed with butter and poppy seeds. In winter, the mountain refuges serve hearty plates at altitude; in summer, the same places add cold cuts and local cheese.
Prices are firmly on the expensive side. A full meal with wine at a good restaurant will cost €50–80 per person. The best value is often at lunch rather than dinner, and the rifugi on the mountain serve food at reasonable prices considering the location.