Maps & Directions
Things To Do
Contact us
Rooms & Suites
Hotel Services
Events & Meetings
Restaurant & Bar
Photo Gallery
ALBANI HOTELS ITALIANO
  Prenotazione hotel Firenze
Restaurant hotel Bernini
RESTAURANT & BAR  

The Bernini restaurant features traditional Italian cuisine and a selection of international dishes.
Capacity: 70 seats.
Open daily for buffet breakfast and à la carte lunch and dinner.

Buffet breakfast: from 7:00 AM to 10:30 AM

Rich and various buffet:
Selection of bread rolls, rusks and brioche with fruit jam, honey and butter.
Orange juice, grapefruit juice, fresh orange squeeze, tea, milk, yogurt, espresso, decaffeinated coffee, american coffee, cappuccino, hot chocolate.
Cereals, muesli, cheese, Parma ham, ham, bacon, scrambled egges, fresh fruit.

Lunch: from 12:30 PM to 2:30 PM

Dinner: from 7:30 PM to 10:30 PM


Restaurant menu design

The fine selection of wines is the result of an attentive unending of research and update. The list ranges from classical reserve wines to the production of the latest vintages.
The hotel wine cellar tempts the guest into a sensing wine-tour along with local, regional and international labels.

Open from 10:00 to 12:00 midnight

- Cocktails and drinks
- Liquors and spirits
- Teas and infusions
- Espresso, cappuccino and American coffee
- Selections of saladas, cold dishes and desserts


Cocktail drink

 
Arrival
Departure
Adults:   Children:
Rooms:

For a more relaxing experience, choose to have breakfast, lunch or dinner in the internal private garden or on the balcony of the rooms with view.
Room service: from 7:00AM to midnight

Design lounge bar
Our Chef suggests:

Appetizers
  • Scampi tails topped with waldorf salad and curry oil
  • Warm king prawns with bacon and cannellini
  • Parmesan cheese, rocket and dry-salted beef mille-feuille with balsamic vinegar
  • Selection of cold cuts made from wild game (deer, boar and goose)
  • Feta cheese, peppers and cucumbers tartares
  • ...
First Courses
  • Cheese and walnuts daisies with spinach, smoked ham and tomatoes
  • Rocket ravioli filled with ricotta with sweet peppers, pine nuts and chicory
  • Black tagliolini with porcini mushrooms and shrimps
  • Risotto with courgettes and tuna bottarga pesto sauce
  • Tuscan ribollita soup (vegetable soup with bread)
  • ...
Second Courses
  • Salmon with steamed vegetables in herb vinaigrette on saffron foam
  • Crispy sea bass topped with aubergine and sautéed asparagus purée served with velvety yellow pepper sauce
  • Fillet of beef in birds nest with mustard and yogurt sauce
  • Guinea fowl breast with mango and curry sauce on a bed of braised artichokes
  • ...
Side Dishes
  • Fried polenta
  • Stir-fried beans with garlic, sage & tomato sauce
  • Stir-fried vegetables
  • ...
Dulcis in fundo...
  • Raspberry meringue with warm chocolate sauce
  • Ricotta pie with citrus fruits and wild berries sauce
  • Amaretto flan with dried fruit sauce