The restaurant has two different dining areas with their own exclusive ambience, one reserved for hotel guests and other - Ristorante L'Incontro - reserved for the public.
The Hotel Bellevue restaurants offer a vast selection of dishes from carefully prepared menu and also offers exquisite continental breakfasts; the restaurant can accommodate 140 diners with 50 places reserved for external guests in the Ristorante L'Incontro and seating for another 78 guests in the Bar Bellevue - an ideal banquet or party venue.
The Cuisine and the Chef
The Bellevue cuisine is one of the culinary highlights in Cortina with its local and Italian dishes; , elegant tables laden with hearty recipes evoking those unforgettable tastes and prepared with genuine, high quality ingredients. The dishes are inspired by traditional national and international recipes and vary according to the seasonal availability of ingredients. The restaurant offers a Table d'Hote and an à la Carte choice of menus.
A daily menu is also offered with a selection of hors d'oeuvres, 4 first and 4 second dishes. The seasonal menu has a choice of 6 hors d'oeuvres, and 6 first and second dishes and 6 desserts.
The Bellevue Restaurant is renowned for the expertise of its chef Adamo Piermarioli who offers a series of homemade dishes and its surprisingly well-stocked wine cellar with a selection of the best Italian wines.
Everything that you will taste in the Ristorante Bellevue is made on the premises, from the pasta to the desserts. The highly qualified staff will take care of your every need with experience and diligence.
The Chef “Garde-manger” takes care of the hors d'oeuvres, from the choice of the ingredients to their presentation. The Chef “Entremétier” prepares the first courses with great skill in blending culinary tradition and innovation. The chef “Saucier” carefully chooses the fish and meat for the second courses and prepares unforgettable delicacies.
The Chef “Patisserie” carefully creates his works of art to culminate this wonderful culinary experience. Each chef is assisted by his own assistant and staff.