Winter Olympics 2026: Athletes Praise Dining Hall Menu

The Winter Olympics 2026 in Milan-Cortina have already delivered fast races and big moments. It has also sparked an unexpected star, the Olympic Village dining hall. Athletes are talking about pasta, protein, and a chocolate dessert that has taken over social media feeds.

Early reviews point to one clear theme. The food works for athletes who need fuel, not flair. After complaints at past Games, organizers focused on meals that support performance, steady energy, and recovery.

Organizers in Italy made a clear shift after criticism during the Paris 2024 Summer Olympics. Athletes there had raised concerns about portion sizes and menu balance. Milan-Cortina officials took notes and built a menu around carbs, lean protein, and simple flavors.

Elisabetta Salvadori, head of food and beverage for the 2026 Games, explained that the goal was practical fuel. The team designed dishes that digest easily and fit tight competition schedules. That means fewer trendy experiments and more food that helps athletes compete at their best.

Plain pasta has become the quiet hero of the dining hall. Athletes load their plates with spaghetti or penne topped with tomato sauce or olive oil. They add grilled chicken, turkey breast, or salmon steak for protein that supports muscle repair.

Chefs operate from six live cooking stations inside the main dining halls. The service runs 24 hours a day on a rotating schedule. That matters because competitions and training sessions happen at all hours. Athletes can eat at 3 a.m. and still find hot pasta and fresh vegetables. That kind of access keeps energy levels steady. It also removes stress during an already intense two weeks.

Athletes React in Real Time

Milano Cortina / IG / The dining hall has turned into a steady stream of TikTok clips and Instagram posts.

Athletes film their plates, rate desserts, and share honest reactions. Fans now see what fuels a gold medal run.

Dutch speed skater Jenning de Boo called the food “quite adequate,” which in athlete speak sounds like solid approval. Team USA snowboarder Jess Perlmutter went further and said she had the best pasta of her life. That is high praise inside the carb capital of the world.

Canada’s women’s hockey team posted about the focaccia bread and called it a hit. Players joked that they were already addicted after a few days. The thick slices, brushed with olive oil and sprinkled with salt, have become a favorite side dish.

Still, the true star of the dining hall is a dessert. The tortino cuore fondente, a classic Italian chocolate lava cake, has gone viral. Canadian speed skater Courtney Sarault filmed the molten center spilling onto her plate and said it might top the famous chocolate muffin from Paris.

Not Every Plate Is Perfect, Though

Milano Cortina / IG / Canadian hockey star Natalie Spooner rated a basic pudding cup a 5.5 out of 10. As a self-proclaimed chocolate lover, she expected more.

American speed skater Brittany Bowe shared that her lava cake arrived ice cold in the center. That detail sparked debate online about quality control. Serving thousands of desserts each day leaves little room for error.

A figure skater reportedly said the food upset his stomach. With athletes from around the world, different diets and sensitivities add complexity. Feeding a global group is not simple.

Logistics also play a role in satisfaction levels. The viral lava cake appears mainly in the main village in Milan. Athletes staying in Cortina or Livigno may not see it on their trays. That uneven access has sparked lighthearted frustration on social media. Some athletes joke that they might need to trade gear just to try the dessert. Others remind followers that pasta and protein remain the core of the menu everywhere.