The restaurant, with its intimate and private atmosphere, is composed of six tables, each of which represents the dinners of various eras, from 1600 to the present day. The cuisine of the Petit Bellevue focuses on the mountain and Mediterranean tradition. Antonino Giovinazzo, the Chef, leads his brigade in the continuous search for new emotions without ever straying from tradition and the use of ingredients of great quality.
You can taste the Roots Menu (proposal of ancient recipes and products of Valle d’Aosta tradition) and the Surprise Menu (the creativity and imagination of the chef are the elements that join the best selected seasonal ingredients on the market to make up a “freehand” menu).
The wine cellar of the Petit Bellevue offers 1600 labels (about 18,000 bottles), where you’ll find traditional producers with the most famous labels in the world and smaller ones, less known but equally interesting. Some producers use innovative techniques, always in the spirit of constant research, many of which present natural wines whose production avoids pesticides in the vineyards, sulphates and exogenous yeasts during vinification.
In 2017, 2018. 2019 and again in 2020, the wine list of the Petit Bellevue has received the “Best of Award of Excellence” (two glasses) from “Wine Spectator”, the prestigious American magazine specialised in wine culture. The wine cellar is managed by Rino Billia, the sommelier, assisted by Alessandro Moglia, the Maître d’Hotel. In 2019, Rino Billia also won the second edition of the prestigious Michelin “Passion for Wine” award.
The wine list in 2022 was also recognized as the best Italian Finedining card.