Il Gallo Cedrone - Hotel Bertelli’s tavern
The "Gallo Cedrone" introduces itself with dishes that speak of solidity, experience and a desire to experiment. You can guess the chef's creativity already from the welcome appetizers - small meat and fish delicacies to be savoured in a precise order of taste...
The first courses, like the risotto with shrimps and bruscandoli (hop shoots) are all in favour of seasonal ingredients, always chosen according to freshness and high quality criteria. The rabbit with dandelion honey and the chicken livers marinaded in passito Nosiola wine with asparagus well suggest an exploration of possible combinations and the search for taste.
Even the sweet end of the meal with its desserts opens up new doors to imagination, lending space to some fancy creations on the plate. The restaurant can count on a well-stocked wine cellar (over 900 wines) providing a highly appreciated matching of food and wine.
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