We inform our customers that the Restaurant and the Dimora will be closed for holidays from 8th to 27th of August 2018.

Restaurant

Da Vittorio

Brusaporto

The location
The location

The location

A short distance from Bergamo – ten minutes by car – yet a world away from the frenzy and traffic of the city: Da Vittorio Relais & Chateaux stands in lush countryside that acts as the “lungs” of the city. The ten hectares of grounds include a tennis court, a five-a-side football pitch and two natural lakes, linked by a path ideal for a relaxing stroll.
A charging station for electric vehicles is available to our guests in the restaurant, so while you’re enjoying a break, our staff will recharge your car.
The restaurant

The restaurant

The concept of “Lombard tradition and creative genius” is the leitmotiv of Da Vittorio’s menus, which are regularly updated and altered to keep up with changes in the market and in the seasons. The care, attention and exploration of culinary themes is kept wide-ranging to please all palates. The most diverse palates, personal tastes or culinary requirements can all find pleasure and innovation here: meat and fish, game and seafood, mushrooms and truffles, not to mention fruit and vegetables, all prepared with an original style that also takes into account the new frontiers in healthy cuisine.
The restaurant
The kitchen
The kitchen

The kitchen

The raw ingredients are of the highest quality: langoustines from Mazara del Vallo, meat from Piedmont, locally-sourced mushrooms and an infinite amount of other ingredients which travel each day from their source to the restaurant’s kitchen. The concept of “Lombard tradition and creative genius” is the leitmotiv of Da Vittorio’s menus, which are regularly updated and altered to keep up with changes in the market and in the seasons. The care, attention and exploration of culinary themes is kept wide-ranging to please all palates. Changes in food culture have led to an impeccable, in-depth knowledge of raw ingredients, and to the sophisticated, rigorous techniques used to prepare them. They are combined together freely, with touches of colour and tangy aromas creating contrasts and leading to a perceptible crescendo of harmonious flavours.
The patisserie

The patisserie

A passion that comes from afar. Since he was a child, Enrico Cerea’s true, private passion has always been confectionary.
He has experimented freely with it, creating exciting recipes, and has always found stimulation in his personal, exacting commitment to patisserie, so that it has become a mainstay of his work, in which he both creates new trends and reinterprets the great classic desserts. Each day, the patisserie bakes wonderful specialties that accompany each taste-filled moment of the day, from breakfast through to dinner.
The patisserie
The wine cellar cantina
The wine cellar cantina

The wine cellar cantina

The thousands of bottles protected by a priceless cellar, built brick-by-brick using materials over four hundred years old, include “Rosso Faber”, a wine produced under the Da Vittorio brand that the family fought to create with the intention of entrenching the sentiments and work of the Cerea family. It is made using grapes from the family’s historic vineyard, lovingly cared for by Francesco Cerea.
“Rosso Faber” is a Bordeaux blend, made with Cabernet Sauvignon and Merlot grapes grown in the vineyard surrounding the Relais, recalling farming traditions given new life by the latest techniques for replanting.
The American Bar

The American Bar

The perfect atmosphere to take pleasure in relaxing. Indulge in the enticingly unique and elegant ambience offered by the Da Vittorio American Bar. Our experienced and qualified barman can help you choose the perfect cocktail to savour relaxation.
Our original cocktails list includes all home made productions in which high quality products are used, fresh fruit and vegetables exclusively in season.
The American Bar
Reservation
Reservation

Reservation

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WHERE

Via Cantalupa, 17
24060 Brusaporto (BG)
Italy

CONTACTS

Tel. +39 035.681024
Mail This email address is being protected from spambots. You need JavaScript enabled to view it.