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Giotto Restaurant

The Giotto Restaurant is located on the second floor of the hotel in the frescoed banquet room that goes by the same name. In an elegant and refined setting, it is possible both for the local passersby and our hotel guests to benefit from a varied menu proposal.
 
Our à la carte menu is constantly revisited with every new season on order to always offer to our guests a novel experience with ever varying tasty dishes. Our cuisine employs fresh ingredients and local produce in order to guarantee a high standard.
 
A particular attention is reserved to children with a dedicated and playful menu only for them. Upon request, we are also able to serve dishes which are safe for persons affected by the celiac disease. 

CONTACTENOS
Tel. +39 010 592541

Fax +39 010 561756

ristorazione.bristolpalace@duetorrihotels.com

From April to September every year, our Restaurant doubles its natural space with an open air adjunction: our beautiful outdoor terrace, which is particularly suitable for special events and exclusive celebrations. Our terrace is covered by two great sails in homage to Genoa's sea heritage and is truly unique in its own kind. 
 
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.
 Afterwards, from 10:30 to midnight, it is possible to enjoy a tasty snack in our White Bar on the same floor. 
 

 Menu and wine list

An elegant and refined setting
Exclusive events
Photogallery

 

Our Menu

Starters

 
Ligurian-style octopus’ tentacle on mashed potatoes with a saffron scent  € 14,00
Marinated Amberjack carpaccio with almond mousse and black sepia bread crumbs  € 14,00
Salmon tartar over Venere rice with avocado mayonnaise and lime  € 13,00
Vegetable Soufflé trio with their sauces  € 12,00
Chopped meat with quail egg yolk, Maldon salt crystals and chive  € 14,00
Parmesan wafer with green Asparagus cream and Parma ham aged 24 month € 13,00
Sicilian-style aubergine caponata € 11,00

First courses

 
Tagliatelle Bolognese with meat  € 14,00
Recco trofiette (fresh pasta) with pesto, potatoes and green beans  € 14,00
Minestrone soup with vegetables and bricchetti (typical Genoese pasta)  € 12,00
Carnaroli rice with crunchy vegetables brunoise, with Mazara red shrimps crudites, whisked with olive oil from Taggia (for minimum 2 persons)  € 17,00
Plin Ravioli with Basil on “Ragusano D.O.P” fondue with chopped Fassone meat  € 15,00
Gli Spaghetti quadrati di grano antico “Perciasacchi”, con bottarga di tonno, colatura di alici di Cetara, su pesto alla Modicana  € 16,00
Angler Fish Ravioli, with prawn cream and Bronte pistachio  € 18,00

Second courses

 
Beef fillet with Rossese di Dolceacqua wine scent and pear sauce   22,00
Sautéed Umbrine with Pachino cherry tomatoes on Pugliese burrata cheese emulsion   20,00
Rolled Ligurian-style Seabass   18,00
Lamb rib* with aromatic herb breading   17,00
Pork fillet with blueberry sauce, cooked on low temperature “sous vide“   18,00
Classic aubergine parmigiana € 14,00
Small octopuses on peas pea cream and corn wafer € 16,00

Desserts

 
Bronte pistachio nut semifreddo   7,00
Traditional tiramisù   7,00
Sicilian cannolo at its origin   7,00
Our Chef’s warm apple pie with vanilla ice cream   7,00
Pineapple with Maraschino   7,00
Myrtle Sorbet  € 7,00

 

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