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Our traditional Bolognese cooking will give even more flavour to your holiday in Porretta Terme

Among the reasons for your deciding to have a holiday in a hotel in Porretta Terme, other than those to do with  sport, nature and physical wellbeing,  good cooking is most certainly one not to be ignored.

Good Emilian cooking

Who of you, when thinking about the Emilian Apennines, does not already begin to imagine the taste of tagliatelle,  tortelloni,  tortellini, gnocchi di castagne (chestnut gnocchi), the roasted and grilled meats, and the mushrooms  and truffles when they are in season?

In  the  restaurant at the Hotel Bertusi you can savour the  traditional mountain-style cooking  of the Apennines, all to do with dinners among friends, with delicious servings of local specialities: tigelle (small round flatbreads) and crescentine fritte (fried fresh pasta dough ‘pouches’), wooden platters of pork cold cuts and cheeses, polenta with wild boar or venison, the characteristic borlengo (a wafer-thin savoury pancake served with a very special minced meat sauce).

The wine cellar, in the charge of  Riccardo Bertusi,  is well-stocked with  local wines from the  Bolognese hillsides,  from Chianti and also from the Padana lowlands along the River Po (Lambrusco, Albana, San Giovese).  There is also a selection of the most important national wines, which are then perfectly matched to the dishes of our cuisine.

Our two Chefs  Federico and Brunella, who have managed the restaurant at the Hotel Bertusi for years,  safeguard  the tradition and the genuineness of the products used.  Where possible, the ingredients are purchased locally, in the true Bolognese tradition.

What you can look forward to

On awaking, you will have the pleasant thought of knowing  you are about to enjoy an abundant and delicious  buffet breakfast with an assortment of croissants, cakes, cereal,  jams, milk, yogurt, coffee, bread, biscuits and much more.

The hotel menu comprises a selection of starters, 3 choices of pasta dishes, 3 different main courses and a wide selection of desserts and fruit.  If you require an à la carte menu, you can dine at the  Caffè del Sole restaurant.


All the dishes in Emilian and Bolognese cooking  are exalted by  pairing them with the appropriate local wines from the Bolognese hills,  Chianti and Romagna.

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