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Arrival Nights Rooms Guests   Special code



Giotto Restaurant

Our Giotto Restaurant offers an elegant and refined atmosphere on the second floor of the hotel in the room that goes by the same name. Service is available both to hotel guests and local passersby alike, with a rich menu proposal and our à la carte menu offered both at lunch and at dinner.
Strong attention is devoted to children with a special dedicated menu. On request, we can also provide dishes suitable to persons suffering from the celiac disease.

Tel. +39 010 592541

Fax +39 010 561756

Giotto restaurant is particularly appropriate in case of special events or banquets, also because from April to September it doubles its spaces with our open terrace. The two sails that shelter it from the hot Italian sun render it a one of a kind location.
The restaurant is open every day from 12.00 am to 2.30 pm and from 7:30 am to 10:30. Closed on Saturday and Sunday at lunch.
For more information or reservations please do not hesitate to contact: Phone: +39 010 592541 - 
An elegant and refined setting
Exclusive events


Our Menu


Seared Scallops on creamy turnip and grated Piedmont hazelnut  € 15,00
Umbrine Tartar** on Venere black rice with avocado mayonnaise  € 14,00
Grilled Octopus tentacle* on mashed potatoes with Ligurian olives, cherry tomatoes and pine nuts  € 14,00
Layered smoked beef with fresh mushrooms, toasted sesame seeds and Sicilian black bee honey  € 13,00
Leek Flan on “San Ste” cheese fondue  € 12,00
Parma Ham aged 24 months with Bufala Campana Mozzarella d.o.p € 12,00

First courses

Green “Gnocchetti” on Zafran cream and Arborea mussels  € 15,00
Trofiette “pasta” with Pesto sauce  € 14,00
Monkfish Ravioli with crustacean bisque and Bronte pistachio  € 18,00
Square-shaped “Perciasacchi” spaghetti on almond pesto sauce with tuna Bottargo and Triora Bread crumble € 16,00 
Carnaroli risotto with white grapes, Castelmagno Cheese and crispy bacon € 16,00 
Typical Genoese vegetable soup named “Minestrone”, with Bricchetti pasta € 12,00 

Second courses

Stew of little Octopuses on Broccoli cream with Corn chips   16,00
Rabbit stuffed with chestnuts on creamy “polenta”   18,00
Pork fillet “sous vide” , cooked on low temperature with almond crust and caramelized Tropea Onions   18,00
Rolled Liguria-style Sea-bass   19,00
Our daily oven-baked fish catch , over Burrata Pugliese (cheese) emulsion   20,00
Grilled Irish Beef fillet with Beer saucea € 22,00


Traditional tiramisù   7,00
Sicilian cannolo at its origin   7,00
Layered Mont Blanc dessert   7,00
Baked “Martin Sec” Pear with ginger ice cream quenelle and cookie crumble   7,00
Myrtle Sorbet   6,00



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