Philosophy
We don’t choose the raw materials: they call us.
Just as the Bergamo area speaks to us, we listen to it. Chef Davide Suardi builds his dishes based on direct, personal relationships with local farmers, ranchers, and producers: he visits the fields, gathers wild herbs with suppliers, gets to know them individually, and often calls them for advice and discussion. Almost all of our vegetables come from organic gardens in Bergamo; the meat from Fabio Magri, the fish from Andrea Soardi of Pescheria Montisola and Piscicoltura Malenca, the historic flours from Riboli: each partner is part of a virtuous ecosystem that extends from the field to our kitchen.
Here, dishes are born from respect for the raw ingredients and the stories that accompany them. The result is not just taste, but stories of values, passion and authentic relationships.
The Chef
Davide Suardi (1994) — from Bergamo, tenacious and passionate — brings to the kitchen the discipline and work ethic inherited from a family of artisan entrepreneurs. He has cultivated a love for the subject and a spontaneous dialogue with food since childhood and trained at the Hotel Institute of Nembro.
He started out at a very young age in provincial restaurants; in 2014, he joined the Winter Garden Hotel with chef Luca Forlani, where he learned organizational rigor and the management of large services (up to 500 seats). Ha poi lavorato al Phi Beach in Sardegna con Giancarlo Morelli, esperienza decisiva per il confronto con cucine gourmet e standard internazionali.
Upon returning to Lombardy, he honed his technique and sensibility for plant-based cuisine at the Hostaria del Relais San Lorenzo with Antonio Cuomo. In 2019, he arrived at Relais San Vigilio: during the pandemic, he took over the helm of La Cucina and has since directed the restaurant’s culinary offerings, supported by the owners.
Today, Davide leads a young and motivated team, creating dishes that combine respect for raw materials, local roots, and an ethically contemporary approach to rediscovering flavors, values, and relationships with the local area.
Menus & Gastronomic Tours
The Wine List
The wine list at La Cucina del Relais San Vigilio, curated by sommelier Gianluca Zani, features approximately 350 labels and over 2,500 bottles. The underlying theme is craftsmanship: producers who consistently interpret their terroir, favoring wines that express their territory and meticulous craftsmanship.Ample space is given to labels from the Bergamo province, the fruit of the sommelier’s in-depth knowledge and designed to harmoniously complement chef Davide Suardi’s regional cuisine. The selection also features Italian producers with character and personality, without neglecting the finest international expressions: France occupies a prominent place—with over 60 champagnes on the list—followed by Germany and Spain.
The restaurant
Inside La Cucina Restaurant, the atmosphere is warm and welcoming, complemented by atmospheric lighting and contemporary art furnishings. A handful of tables, carefully spaced apart, ensure privacy and create the atmosphere typical of some Parisian bistros. Facing the open kitchen is a private dining room with an elegant chef’s table that can accommodate up to eight people. In the warmer months, guests can dine in the splendid panoramic garden at the foot of the Castle, overlooking the city of Bergamo with a priceless view. Tables are shaded by lime trees and under a pergola covered with climbing thornless roses of rare beauty. All this is complemented by attentive, fast, and always friendly service.
Chef Table
Open
DINNER AT THE RESTAURANT- Every evening from 7:30 pm to 10:00 pm. CLOSED ON TUESDAYS
Our restaurant can accommodate a maximum number of 50 people outside and inside.
License plates can be registered on holidays when the restricted traffic zone is in effect. Parking inside the facility is not guaranteed for restaurant guests.
For more information, please call
+39 351 72 18 749
or write an email at
cucina@relaissanvigilio.it
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Shop T-shirts
The Relais San Vigilio restaurant, on the occasion of the 'Mura in Fermento' event, has produced some fun and very original themed t-shirts
Don't miss your chance to buy them before they run out!!!
To book
Da non perdere
Cenone di Capodanno 2025
Festeggia con noi l'arrivo del nuovo anno!
31 Dicembre 2024 dalle ore 20:00
Per il nostro menù di Capodanno, abbiamo deciso di omaggiare i piatti più rappresentativi, “signature” dello chef, che hanno segnato la storia della nostra cucina e l’identità del Relais San Vigilio. Saranno cinque portate iconiche, simbolo della creatività e della passione che negli anni hanno conquistato i nostri ospiti, un viaggio culinario tra sapori raffinati e tecniche perfezionate. Una cena per celebrare l’inizio dell’anno con un’esperienza che unisce ricordi e innovazione.
Grigliata per l’estate di San Martino
Grigliata di Ferragosto
