The kitchen is one of the Hotel Galleano’s strong-points.
The restaurant service inside the hotel was inaugurated when the hotel was first opened back in 1955.
The produce used was almost exclusively supplied by the farmers and fishermen in the area, adopting a “zero kilometre” procurement philosophy before the term was coined; the Galleano family still adopts this philosophy and, whenever possible, it purchases seasonal produce in the Andora valley.
The Chef, Pasquale Chiapparino, has been running our kitchen with passion, professionalism and outstanding cuisine skills for many years now. He has used his experience in shaping and bringing on two young and highly valid chefs.
The kitchen squad is close-knit and consolidated, and offers a selection of local dishes alongside those of national tradition. They also organise special theme evenings which are surprising and highly enjoyable excursions into the culinary traditions of various regions of Italy.
Guests do, however, always have a choice of menus, all prepared based on the philosophy of simplicity and (good) taste.
Special attention is paid to satisfying the needs of our youngest guests: the children’s menu and the possibility to request changes (in menus and meal times) guarantee families the flexibility they need in order to enjoy their holidays.
Our waiters and professional and courteous and you will find our Wine List most stimulating.