RESTAURANT "Relais San Vigilio"

Restaurant open also for the external guest

A breakfast rich in delights is prepared with passion using only the highest quality ingredients, vegetables and herbs grown in our organic garden. Breakfast, served at the table, ensures the perfect start to the day. You will be able to taste true excellence in bakery products, pastries, cured meats and local cheeses. We also offer a quick breakfast for those who need to leave early, and an espresso or cappuccino for the earlier risers.

THE TERRACE

The magical Relais San Vigilio terrace, surrounded by centuries-old vines, becomes not only a private embrace for a gourmet breakfast or a delicious brunch with a breathtaking view, but also for an aperitif and a smart informal dinner, fully orchestrated under the watchful eye of the Executive Chef and staff. A careful selection of Italian and international dishes, both hot and cold but above all delicious, accompanied by hot or refreshing drinks, and a wide choice of aperitifs including over fifty labels of wines, distillates and spirits, are all here to help savor this exclusive moment in a truly exclusive setting.

Opening times

BREAKFAST from 8.00 am to 10.30 am

LUNCH Saturday and Sunday from 12.30 pm to 2.30 pm

DINNER from Thursday to Sunday 7.30 pm to 10.00 pm (Monday, Tuesday and Wednesday only for private events)

 

FOR RESERVATION
PH: +39 035 26 50 987

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9 April 2023 h 12:00 am

""

80 euro

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Restaurant Menu

Appetizers

Cheese selection with honey

Cauliflower consistencies with low temperature cooked egg and fennel oil

Overcooked cuttlefish with yellow potatoes creamy sauce and Norcia truffle

Scottona battuta, grilled romaine lettuce and milk brioches bread

First courses

Sea fusillo Monograno Felicetti with semolina bread sauce with Franciacorta and coral squid ink

Casoncelli Relais Style

Risotto with Giarratana onion fondant, vanilla, yuzu and burrata cream

Nettle fettuccine with snails ragù à la bourguignonne

Second courses

Monkfish crepinette with cabbage, pumpkin, confit leek and veal juice

Stuffed guinea fowl with salami pasta, chestnuts and mushrooms accompanied by gratin topinambur and Norcia truffle

Viola red beer pork cheek with artichoke Roman style

Desserts

Apple tatin with chamomile ice-cream

Red Williams pears, pear grappa and kefir

Gianduia ingot with Bergamot sorbet

Cover charge 6 euro per person

Some products migh be frozen according to market availability
* raw products processed according to the European law REG CF85372004
Products may contain allergens, please refer to our staff for further info.


Tasting Menu FISH

Overcooked cuttlefish with yellow potatoes creamy sauce and Norcia truffle

Sea fusillo Monograno Felicetti with semolina bread sauce with Franciacorta and coral squid ink

Monkfish crepinette with cabbage, pumpkin, confit leek and veal juice

Gianduia ingot with Bergamot sorbet

65 euro per person

The tasting menu is intended for the entire table

Wine tasting 3 glasses 30 euro

Wine tasting 4 glasses "LA BERGAMASCA" tasting 45 euro

Wine tasting 4 glasses "LA BERGAMASCA" tasting
Pairing with 4 "LA BERGAMASCA" tasting glasses
After visiting numerous wineries in the Bergamo area,
we studied a combination of four glasses
in which we will range between particular vinifications
and great expressions of our territory.


Tasting Menu MEAT

Scottona battuta, grilled romaine lettuce and milk brioches bread

Risotto with Giarratana onion fondant, vanilla, yuzu and burrata cream

Viola red beer pork cheek with artichoke Roman style

Apple tatin with chamomile ice-cream

55 euro per person

The tasting menu is intended for the entire table

Wine tasting 3 glasses 30 euro

Wine tasting 4 glasses "LA BERGAMASCA" tasting 45 euro

Wine tasting 4 glasses "LA BERGAMASCA" tasting
Pairing with 4 "LA BERGAMASCA" tasting glasses
After visiting numerous wineries in the Bergamo area,
we studied a combination of four glasses
in which we will range between particular vinifications
and great expressions of our territory.


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COOKING COURSES

Regala un’ ESPERIENZA a RELAIS SAN VIGILIO


I RISOTTI (durata 3h circa)

– Il brodo ottimale per ogni risotto

– Scegliere il giusto riso per ogni preparazione

– Tostatura, cottura e mantecazione di un risotto

– Un dessert con il riso

180 euro a coppia – cena compresa


LA PASTA FRESCA (durata 4h circa)

– L’impasto con uovo e senza

– Sfogliare la pasta a regola d’arte

– Tagliatelle, pappardelle, foiade e reginette

– Preparazione di una pasta ripiena

180 euro a coppia – cena compresa


LA CENA DI PESCE (durata 4h circa)

– Preparazione di un antipasto caldo e uno freddo

– Preparazione di un primo piatto

– Preparazione di un secondo

200 euro a coppia – cena compresa


LE TORTE CLASSICHE (durata 3h circa)

– La pasta frolla

– Il pan di Spagna

– La crema pasticcera

– Preparazione di una crostata di frutta

– Preparazione di una torta mimosa o chantilly

120 euro a coppia – asporto di quanto preparato compreso



*Tutte le cene comprendono coperto, servizio, acqua e caffè.
Sono esclusi vini ed eventuali bevande non menzionate.
*Possibilità di utilizzare il pacchetto nelle giornate del lunedì e martedì nei mesi di dicembre, gennaio, febbraio e marzo.

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    CONTACT US FOR MORE INFORMATION

    I accept and declare that I have read the information pursuant to art. 13 of Legislative Decree no. 196/2003 and pursuant to GDPR 679/2016 - European Regulation. I consent to the processing of my sensitive and/or personal data for the purposes indicated in the disclosure itself and, in any case, strictly connected and instrumental to the management of the request or the contractual relationship that exists with Relais San Vigilio, appointing the same company as the owner of the aforementioned treatment. For more information, refer to the privacy policy*

    Check-in from 2pm till 11pm.
    check-out within 11am.

    The room can be cancelled without penalty within 7 days before the day of arrival.
    In case of no-show or cancellation after that period we will charge the first night.

    Animals are not allowed.

    Tax of stay € 4 per person/per day.
    Children under the age of 18 are exempt.