乔尔达诺酒店餐厅

Now among the most celebrated restaurants in Italy, Da Vittorio has retained the warmth of its delightfully familial management. Both in the kitchen and in the dining room, members of the Cerea family are ever-present, and the dishes themselves speak to their talent for elevating top-quality ingredients into beautifully presented, deeply flavorful recipes, all in pursuit of a comforting, satisfying style of cooking. Generosity is another hallmark here, evident from the breadth of the offering! In addition to the à la carte menu, guests may choose from 4 tasting menus: “Gli esordi di papà Vitto

Imaginative, light, and genuinely healthy: that's the cuisine at LoRo. Sea flavors dominate, especially in the appetizers and first courses, creatively and enticingly titled on the menu. Chef Pierantonio Rocchetti often starts with classic Italian traditions, reinterpreting them with flair and originality. Portions are generous, and the flavors are intense, culminating in desserts that provide moments of delightful indulgence.

A bastion of tradition for over a hundred years, Art Nouveau furnishings and a retro atmosphere are the accompaniment to Brescian classics and familiar recipes: always based on seasonal ingredients, as in the case of the many vegetables from their own garden, from which the Evo oil also comes. The wine list offers a wide selection of labels from Franciacorta, Barolo and Barbaresco: true passion of the owner Massimo!

In 2025, this restaurant celebrates a century of existence, as a veritable treasure trove of history that has preserved its family soul intact. Today, the kitchen is run by Lorenza, heir to a tradition that smells of Emilia and Piacenza, the same tradition lovingly preserved by her mother. The dishes arrive at the table generous and steaming, with classic flavours that seduce the eye and the palate. The wine list, which is now digital, boasts around 350 labels: the treasures of Northern Italy prevail, but there are also international notes. For the perfect pairing, let yourself be guided by Gi

In an atmospheric 17th-century barn, adjacent to the cathedral bell tower, takes shape a wine bar of considerable charm. Here to welcome guests is Roberto, patron and cellarman at once, discreet and warm, always ready to share the stories of wines and their local areas. In accompaniment, simple, straightforward cooking with a homely, traditional character, well executed and full of personality, with occasional forays into seafood. Not to be missed are the selection of cured meats and cheeses and the excellent primi piatti, genuine highlights of the offering.

Part of the Florian Maison hotel in a bucolic setting of rolling hills, this large, elegant restaurant serves as a backdrop for tasting menus from which guests can choose dishes (three or more) à la carte style on weekday lunchtimes. Originally from the Sorrentine peninsula, chef Umberto Sorrentino’s origins clearly influence some of his recipes, which feature vegetables and plenty of fish alongside a few meat options.

Situated in the centre of a village in the Bassa Bergamasca area, this long-established, family-run restaurant has a rustic decor softened by the owners’ female touch. The overall feel is that of an elegant trattoria, which provides a pleasant backdrop for delicious specialities from this lowland region, including meat cooked over the large grill in the dining room. There’s also a gazebo for alfresco dining in summer.