The story
In Madonna di Campiglio, Il Gallo Cedrone describes itself as a "free interpretation of an alpine restaurant" -- and it delivers on that promise. Here, the mountain setting is not a theme but a foundation for something more inventive. The restaurant, which earned a Michelin star for high-quality cooking, is the work of Chef Sabino Fortunato, who is described as always searching for new ideas and recipes through which to communicate his creativity.
The kitchen uses only products of the highest quality, and the menu is structured in four seasonal variations: New Year, Winter, Spring, and Summer. This commitment to seasonality and sourcing is at the heart of the contemporary cuisine. The experience is designed to be complete, with a glass of wine proposed in pairing with each dish. For larger parties of six or more, the tasting menu is served to all, ensuring a cohesive journey through the chef's vision.
The restaurant's location at Via Cima Tosa 80 places it right in the heart of the Dolomites, yet the atmosphere is far from rustic. The dress code is casual chic, fitting the mountain environment without being overly formal. The team is prepared to accommodate a range of dietary needs, including vegetarian and vegan options (the latter by prior arrangement), and small pets are welcome. The dining room is intimate, with limited seating, which makes a reservation -- and the required deposit -- a necessary step to secure a table for this refined alpine experience.
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