BV Hotels & Resorts are not only renowned for their hospitality and comfort but also for the excellence of their gastronomic offer.
Our resort and hotel chefs are masters at combining local culinary tradition with gastronomic innovation, creating dishes that delight the most demanding palates.
Every meal in the BV restaurants is a journey through the authentic flavors of the territory, reinterpreted with creativity and passion.
Tradition and innovation
The chefs at BV Hotels & Resorts are deeply rooted in the culinary traditions of the regions in which they operate. However, they do not just replicate the classic recipes, but do much more because they enrich them with innovative touches and modern cooking and preparation techniques.
The result is a cuisine that respects its historical roots but looks to the future, offering guests a unique food and wine experience. Dishes such as homemade pasta, the great traditional desserts and the main dishes based on fish or meat, are transformed into true gastronomic works of art.
Ingredients of the highest quality
The quality of the ingredients is crucial for the creation of excellent dishes. In the restaurants of BV Hotels & Resorts, only the best products are in the kitchens. Seasonal fruits and vegetables, selected meats, fresh fish and high quality extra virgin olive oils are the basis of every recipe. This attention to the raw material not only enhances the flavors but also ensures that each dish is nutritious and healthy.
Unforgettable culinary experiences
Every meal at BV facilities is designed to be an unforgettable experience. The chefs create menus that vary with seasons, offering guests the opportunity to taste the fresh local products. Themed dinners, Calabrian wine tastings and gourmet dishes make every stay special.
A journey through regional flavours
Each BV resort celebrates the flavours of its region, creating a deep connection between cuisine and territory. For example, in the BV Kalafiorita Resort you can taste the typical Calabrian ingredients such as 'nduja, capocollo and local cheeses, revisited in a modern key, all to try.
