Cucina Cereda - Menu

Amazing! who likes snails as a dish. He managed to create a subbode with hidden snails. the result, a combination of delicious flavors combined with a remarkable scenic effect that leads to an amazing result. Congratulations

I was great. competent and professional staff. It's easy for you. I was alone to be able to focus on the place, on food and on the experience: Good. I ate with delicious elaborate dishes, but not stucco. a special place that deserves rest. Good.

a beautiful discovery this restaurant inserted in a hamlet of san pietro bridge in the province of bergamo. welcoming the place where the passion for art is perceived immediately. impeccable service that puts you at ease. wine paper with a good choice of Italian bubbles. I'll definitely come back! Good. View menu

Outstanding! goto, innovation simplicity in complex food care! we tried the takeaway formula and even here they passed!! ! They prepared courses suitable for takeaway without removing anything from goto and cereda identity, easy to hang and only to warm (clear and simple instructions) Really, really, really. ..compliments, to the care and professionalism of the whole team kitchen cereda! extra recommended

Amo questo ristorante perché sa sempre sorprendere. La cucina è gestita con una meravigliosa maestria ed è governata con un’importante ispirazione che sa nascere dalle materie prime locali senza tralasciare una vena artistica che conquista sempre. Il servizio molto attento e professionale sa coccolare al punto giusto! Dopo tanti anni anche se possiamo raggiungervi poco vista la distanza rimanete sempre un punto di riferimento eccezionale! Grazie di cuore!

Friday evening we ordered a dinner delivery and knowing the reality the expectations were very high. all dishes were finished only to warm and finish. (which is very appreciated in these months of delivery) the initial idea was to warm up in the oven and then hang as we often do. but the care in the presentation of the dishes made us desist. we opted to open the sides of the boxes and recreate a fake dish (figa.) everything was excellent, generous portions and really to run. really recommended View menu

level gastronomic experience. tradition, research and quality of raw materials combined with the friendliness and conviviality of the staff of the room. a special thanks to mauritius, exquisite person, to the hand, but never trivial, who knows how to do his job well. we opted for the fish menu: appetizers with very well prepared season ingredients; in the first, I was struck by the chef's plate, the red shrimp pods filled; as according to the branzino with salted zabaione and asparagus. then came a taste of fried, cooked very well, but I would sincerely prefer not to take, the courses tasted, personally they had satiated me. also in the sweet combinations curious and unusual. appropriate win...

La location si trova all'interno di alcune viette strette abbastanza fornite di parcheggi a Ponte San Pietro in una corte di case ringhiera ristrutturata , sin dal primo momento ti senti coccolato....si accede suonando al citofono e si viene accolti dalla persona che ci ha seguiti e coccolati per tutta la cena. Noi abbiamo scelto il menu degustazione di pesce con aggiunta del crudo e una bottiglia di Franciacorta extra brut e che dire tutto fenomenale dai sapori, alla presentazione dei piatti e alla fantasia. Nulla è lasciato al caso e non si fa in tempo a pensare ad una cosa che il cameriere l'ha gia pensata prima di noi...dal bicchiere vuoto al biberon della bimba caduto da disinfettare. I...

Good. definitely not cheap (from appetizer to dessert we are on 100 euros per head, wine (base) included.) quality of the products. we arrive at lunch, we welcome externally, on the isolated table (so we are sure that no one will smoke us side by side.) waiting for the appetizer spoil us with grissini, focaccina, yeast bread to be dedented in belice oil, crispy bacon, and other delicacies, we type ball of melon with aperol jelly (require all-round) I fried (good, with fried scamponi, in addition to fried cuttlefish and excellent vegetables.) of sweet celery and turnip pudding, cherry tortino and roasted pistachios (eccelsi.) I add that at lunch it also makes an excellent work menu at 20 euro... View menu