The story
La Cucina sits inside a relais in Bergamo’s upper town, pairing modern local cuisine with a beautiful garden and a stunning panoramic view. Creator Habemus Fame captured it succinctly: “Gran cucina a Bergamo!” The menu takes a creative approach to regional ingredients, with refined plates like Tartellette di Vaghìu Bergamasca, Plin di Coniglio, and Risotto Erbe Spontanee with snail ragù. Whether drawn by the Anguilla alla Brace or roasted quail, diners are in for a memorable journey.
For a sweet finish, inventive desserts such as strawberry-and-tarragon gelato or honey-infused Pamperdamellato al Miele paired with extra-virgin olive oil stand out. With its elegant open-kitchen and tasting menu options, La Cucina is a romantic, scenic destination that delivers high-end Italian fare in a truly picturesque setting.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers rave about the Tartellette di vaghìu bergamasca, calling it a standout. The overall vibe is warm, rustic, and deeply satisfying.
“These little tartlets with Bergamo-style vaghìu were among my favorites from the opening carousel of shared appetizers. Delicious.”
What creators say
1 creator has covered La Cucina. Most active: Habemus Fame
- Habemus FameLoved
Gran cucina a Bergamo! #cucina #menu #ristorante #chef #food #foodie #foodblogger #cibo  · @ 0:55
A fantastic restaurant inside a relais in Bergamo's upper town, with modern local cuisine, a beautiful garden, and a stunning panoramic view.
Dishes mentioned
Tartellette di Vaghìu Bergamasca
These little tartlets with Bergamo-style vaghìu were among my favorites from the opening carousel of shared appetizers. Delicious.
Plin di Coniglio, Agridivalt Torta e Salsa al Mcvenduj
The rabbit plin with agridivalt torta and Mcvenduj sauce was a first course I really enjoyed.
Risotto Erbe Spontanee, Ragù di Lumaca e Senape Sottoacet
The risotto with wild herbs, snail ragù, and mustard in vinegar was another first course I liked.
Anguilla alla Brace con Erbette di Campo e Ristretto di Pesce di Lago
The grilled eel with field herbs and lake fish reduction was a main course I enjoyed.
Quaglia Arrostita e Laccata all'Aceto di Ciliegia e Salsa al Cavolo
The roasted quail lacquered with cherry vinegar and cabbage sauce was another main course I liked.
