Il Gallo Cedrone

With its classic Alpine appeal and wood and stone decor, Il Gallo Cedrone at the Bertelli hotel is still at the top of its game! With ever-growing confidence, Sabino Fortunato continues to celebrate the mountain in his cuisine – through the use of game, freshwater fish, cooking with hay and cheese etc – as well as remaining open to influences from the Mediterranean and elsewhere in Italy. His dishes are always well structured and prepared from many different ingredients, which he skilfully combines to produce the best flavours. The inspiration for his “History of venison and ChatGPT in the Parco dello Stelvio with pomegranate, celery, pepper and juniper” dish is the region’s deer management plan and responsible venison consumption. The excellent wine cellar is home to over 800 different labels carefully selected by owner Marco Masè alongside long-established sommelier Giuseppe Greco, plus a wide array of gin and tonics.

Michelin Star 2025

• Il Gallo Cedrone has been awarded 1 Michelin Star in 2025, marking its recognition by Michelin.

A new take on an Alpine restaurant

• The restaurant is described as a 'A new take on an Alpine restaurant' and in Italian as 'Libera interpretazione di ristorante alpino,' signaling a modern reinterpretation of mountain cuisine beyond traditional Alpine dining.

Monday closure policy

• The venue is closed on Mondays (excluding public holidays), a notable scheduling choice for a fine-dining restaurant.

Signature Ingredients

• Wild game (selvaggina): A central pillar of Il Gallo Cedrone's Alpine identity, showcasing locally sourced mountain wildlife. The menu emphasizes the flavors and textures of game such as venison and other regional species, prepared to highlight robust, earthy notes that embody the Dolomites' forest environment.
• Freshwater fish (pesci d'acqua dolce): Another core element, reflecting the restaurant's celebration of mountain waters. Freshwater fish are featured prominently to convey delicate textures and clean, mineral-rich profiles that contrast with richer components.
• Local cheeses (formaggi): Representing the alpine terroir, cheeses from nearby producers are integrated to provide depth, creaminess, and regional character across courses, including pairings with wine and other elements of the tasting experience.
• Hay-cooked preparations (cotture al fieno): A distinctive Alpine technique used to finish or subtly steam ingredients, imparting unique smoky, herbal, and fragrant notes that complement game, fish, and dairy components, and underscore the restaurant's mountain-inspired approach.