Classic Alpine elegance, with stone walls and fragrant wood: the Hotel Bertelli restaurant, Il Gallo Cedrone, is always at the top. Chef Sabino Fortunato cooks with more confidence than ever, celebrating the mountains with game, freshwater fish, hay-smoked preparations and cheeses, while also embracing Mediterranean influences. His recipes are well-structured, artfully combining numerous ingredients with technical skill and precision, always seeking the finest balance of flavors. The wine cellar is equally impressive, boasting over 800 meticulously chosen labels selected by patron Marco Masè with longtime sommelier Giuseppe Greco, and a special passion for gin tonic.