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La Cucina restaurant at Relais San Vigilio is one of the best restaurants in Bergamo. This is confirmed by the “Guida del Gambero Rosso Lombardia: il meglio di Milano e delle altre province: the best of Milan and other provinces”, which crowns our restaurant as one of the most deserving addresses in the city.
More precisely, among the 38 restaurants, trattorias, bars, pizzerias, and other food and wine landmarks selected by the Guide for the capital of the Orobie Alps, La Cucina Restaurant—together with the nearby Villa Elena by chef Enrico Bartolini—remains the only restaurant rated by Gambero Rosso inspectors with a score, highlighting the value of its cuisine, wine cellar, and service.
An overall score of 77/100 recognizes chef Davide Suardi‘s cuisine with a rating of 40 points, which is added to the 14 points awarded to the wine cellar built by sommelier and restaurant manager Gianluca Zani and the punctual and “passionate” service, which deserves 23 points!
The gastronomic experience remains the unique and distinctive one that has characterized the La Cucina at Relais San Vigilio restaurant project for several months: an offering that explores seasonality and the entire province of Bergamo in all its nuances—from the woods to the Orobic valleys, from organic gardens to Lake Iseo – always focusing on the search for the highest quality ingredients, guaranteed by the authentic and special relationships developed over the years with farmers, breeders, fishermen, and niche artisans.

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Each dish by chef Davide Suardi explores a journey into personal, professional, or popular memory, becoming a source of emotion and storytelling: among the main courses, the “Rollé di trota al pepe verde” (trout roll with green pepper) reinvents a classic dish from the 1980s, replacing meat with a product from our lakes, while the “Salsiccia di Lago” (lake sausage) and “Bertagnì di Luccio” (pike Bertagnì) delve into the chef’s memory, exploring those Proustian memories that have accompanied him from childhood to adulthood. Without, of course, neglecting his professional experience, as in the case of his “Petto d’Anatra” (duck breast), a dish inspired by his time at the court of the great Giancarlo Morelli, one of the mentors of the chef at La Cucina restaurant who, among other things, will be a guest at the Relais San Vigilio for the next “Cena in Fermento” (Ferment Dinner), scheduled for Friday, January 30, 2026.

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The menu formula remains the one conceived and desired by Gianluca Zani, Restaurant Manager and Sommelier at La Cucina restaurant; an international formula based on sharing and the value of curiosity, capable of evoking international formulas typical of Northern Europe or Iberian cuisine.
Among the strengths mentioned by the Gambero Rosso Guide is the Cheese Cart, composed of local products with particular reference to the nine Bergamo PDO cheeses and their leading role in Europe. Both for this and for the wine list, the selection and description remain the responsibility of Gianluca Zani, consistently completing a unique project that is different from all others in the area and, above all, among the most accessible: refined, high-quality cuisine with a tasting menu priced at just €75 per person, appetizers between €8 and €12, first courses under €24, and second courses under €30.