We invest our years of experience into the realisation of our culinary concept; we are well-structured and remain open to new ideas
Our chef Delio Beretta has been cooking at Collinetta since 2005. His passion and wealth of professional experiences, gathered on various continents, motivate his zest for inspiration. Chef Beretta makes a vital contribution to the realisation of the ever-changing culinary concept at Collinetta. He is optimally supported by our sous-chef Maurizio Zanta as well as the rest of the kitchen staff.
Mission
To offer our guests a well-rounded culinary experience with tried-and-tested classics and new interpretations, which inspire the desire to discover more.
Vision
To offer our guests a consistently high-quality experience in these changing times. With cuisine that is rooted in regional history, draws on its origins, and takes the freshness of its ingredients into account.
FROM HALF-BOARD TO À LA CARTEOur History
The newly renovated restaurant “Collinetta” opened its doors to all guests in 2011. Until then, it was reserved for hotel guests. The smaller and larger dining rooms in modern style feature stone floors, teak-wood tables, and an end-to-end windowfront. The terrace was modernised as well; it now extends along the entire length of the restaurant. The half-board menu from before the renovation was replaced by an à la carte or 4-course daily menu option.
