Ristorante Corbezzoli Contemporary Dining Experience with the gourmet cuisine of Chef Giuseppe Tarantino
Making the Corbezzoli Restaurant even more sustainable: our mission
After several rewarding years of fine dining, chef Giuseppe Tarantino, owner of the restaurant, together with the company decided to implement a small revolution among the stoves.
The thread that connects the hospitality of Relais Bellaria to the new gastronomic project is sustainability, an element that also acts as a link between the past and the present of Corbezzoli Restaurant.
It is not only a new idea of cuisine, but also a bet: the fine dining and the bistrot that come together in a single gastronomic proposal open to all, with more seats and an even wider menu, 6 days out of 7, both for lunch and dinner.
“We decided to open the doors of Corbezzoli Restaurant to a wider public, increasing the available seats and the menu with more dishes but at the same time simplifyng our offer.
The cuisine that I have carried out in the last few years was made of direct cooking, unusual raw materials and recovery recipes, but also many small tastings. Today things have changed radically and an activity like ours requires even more attention to avoid unnecessary waste of resources.
A high catering lunch or dinner was a luxury for a few. Now they risk becoming the prerogative of very few. And this is where our new proposal comes into play”.
Same quality, more sustainability
Corbezzoli promises to amaze the palate with strong, yet elegant flavors. The offered dishes ensure a rediscovery of traditions without forgetting the present and the future, with the usual attention to the choice of raw materials, always of the highest quality, from the territory or from small realities of excellence, and at the same time a continuous development of a prestigious wine list.
Chef Giuseppe Tarantino’s cuisine is genuine and concrete and draws from two great culinary traditions very different from each other but united by the pleasure of being at the table and conviviality: Campania, his homeland, and Emilia-Romagna, which welcomed him.
“Those who will decide to sit for the first time at one of the Corbezzoli tables will have the opportunity to indulge in an original and authentic experience, without unnecessary frills. Those who have known the previous formula, will find the flavors and identity of my kitchen in a different container, perhaps for some less elitist, but certainly more contemporary”.
Some of the awards achieved: