{"id":4092,"date":"2023-04-24T04:45:01","date_gmt":"2023-04-24T04:45:01","guid":{"rendered":"https:\/\/www.collinarelais.com\/restaurant\/"},"modified":"2026-08-12T09:50:25","modified_gmt":"2026-08-12T09:50:25","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/www.collinarelais.com\/en\/restaurant\/","title":{"rendered":"Restaurant"},"content":{"rendered":"\t\t
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gourmet restaurant in Bergamo with a view of the Orobie<\/span><\/div>\t

\n\t Beides Restaurant\t <\/h1>\t
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Seasonal cuisine from the Valseriana. Tasting and \u00e0 la carte menu, Thursday to Monday.
Open to non-resident guests as well.<\/p>\t <\/div>

\n \n Discover the Tasting Menu<\/span> <\/a>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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GOURMET RESTAURANT IN CLUSONE, VALSERIANA. OPEN TO NON-GUESTS <\/span><\/div>\t

\n\t SEASONAL CUISINE IN THE 5-STAR HOTEL OF THE VALSERIANA\t <\/h2>\t
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The Beides Restaurant is the gourmet restaurant of Collina Luxury Relais, in Clusone, in the province of Bergamo. Every table has its own panoramic window onto the Orobie. Open kitchen, centerpiece in local stone and valley wood. “Beides” means “both” in German: Dario Gaiti and Caterina Vosti, the two chefs who run the kitchen together. In life and at work, always as a pair. Producers from the Val Seriana are personally selected, and the menu changes with the seasons because the available ingredients change. The restaurant is also open to guests not staying at the Collina. For a romantic dinner in Bergamo and its province, it is one of the few options with this level of cuisine and this view. <\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t The chefs: Caterina Vosti and Dario Gaiti\n\t <\/h3>\t
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Caterina Vosti worked at Daniel Humm’s Eleven Madison Park in New York, then at Villa Kennedy in Frankfurt and as Executive Chef at the Tschuggen Group’s Hotel Eden Roc in Ascona. Dario Gaiti is from the Val Seriana, part of the Verzeroli family. He worked at the Giardino Hotel in Ascona as Junior Sous Chef and at Villa Kennedy as Sous Chef, before returning to Clusone for his family’s project. <\/p>

Together they lead a cuisine that blends contemporary research with Bergamo roots. The result changes with every season: in summer, they cook what grows a hundred metres from the kitchen, in winter the menu warms up with game, tubers and alpine cheeses. <\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t The Chesnut Table\t <\/h3>\t
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Eight seats at a single table made of local reclaimed chestnut wood with an inset stone: the Chesnut Table is the choice for group dinners. At the entrance, a root taken from the surrounding environment welcomes guests, the first contact with the wood that accompanies the whole building. <\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t \n Book a table<\/span> <\/a>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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FINE DINING. THURSDAY TO MONDAY. OPEN TO NON-GUESTS <\/span><\/div>\t

\n\t Tasting and \u00e0 la carte menu\t <\/h2>\t
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The Beides Restaurant’s fine dining is open in the evening from Thursday to Monday, from 7:30 pm (last arrival at 9:00 pm). Tuesday and Wednesday evening the restaurant is closed. The menu changes with the seasons and follows the availability of ingredients from local producers. <\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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