![\"Giulia](\"https:\/\/www.beleristorante.com\/wp-content\/uploads\/2023\/11\/chisiamo1920x1080.png.webp\" "\\"Giulia")
<\/span><\/div><\/div><\/div><\/div><\/div>![\"Giulia](\"https:\/\/www.beleristorante.com\/wp-content\/uploads\/2023\/11\/foto-chi-siamo-778x96010.png.webp\" "\\"Giulia")
<\/span><\/div><\/div><\/div><\/div><\/div>![\"Giulia](\"https:\/\/www.beleristorante.com\/wp-content\/uploads\/2023\/11\/foto-chi-siamo-480x72010.png.webp\" "\\"Giulia")
<\/span><\/div><\/div><\/div><\/div><\/div>OUR PHILOSOPHY<\/h1><\/h2><\/div><\/div><\/div><\/div><\/div>THE BRIGADE<\/strong><\/p>\n<\/div>Giulia Ferrara<\/p>\n
Chef & Owner<\/em><\/strong><\/p>\n<\/div>Flavia Fumo<\/p>\n
Sous Chef<\/em><\/strong><\/p>\n<\/div>Dionigi De Scisciolo<\/p>\n
Maitre & Sommelier<\/em><\/strong><\/p>\n<\/div><\/div><\/div>The restaurant<\/h2>\n
The Bel\u00e9 restaurant was born six years ago with the aim of offering original and quality cuisine in the Navigli area, a largely touristy area where it is often difficult to establish a lasting relationship with its customers and it is equally complicated to move away from the usual requests for dishes that belong to the Milanese tradition.<\/p>\n
Drawing on her past experiences with big names in the local restaurant scene, Chef Giulia Ferrara has taken up the challenge and developed a gastronomic manifesto that takes into account old recipes as well as more modern approaches.<\/p>\n
The philosophy<\/h2>\n
Respect for raw materials, observance of seasonality, curiosity towards independent producers, research that goes beyond national borders, the conscious recovery of forgotten tastes are all ingredients of the cuisine and, consequently, of the Bel\u00e9 philosophy.
\nWe believe that tradition must always be honored, but it cannot be a cage.
\nWe believe that quality is the result of the commitment and care with which we relate to theother,<\/i> it doesn't matter whether it's a supplier, an employee or a customer.
\nWe believe that conviviality is a kind of magic that is established between like-minded souls, and often occurs in front of a laid table.
\nThese are the principles according to which Bel\u00e8 has always worked and these will be the principles that will guide its future growth.<\/p>\nThe staff<\/h2>\n
Year after year, from 2018 to today, the staff of the Bel\u00e9 Restaurant has been enriched with professionals and people who have contributed to making known the restaurant's thoughts and its way of considering food, so as to be able to participate, albeit in a small way, to what has been the wonderful evolution of Italian cuisine in recent years.<\/p>\n
Each season, Chef Ferrara and his team will accompany you on a journey to discover taste, made up of free interpretations capable of making your dining experience unique.<\/p>\n
Enjoy your meal.<\/p>\n<\/div><\/div><\/div>
PRESS AND REVIEWS<\/strong><\/p>\n<\/div>![\"the](\"https:\/\/www.beleristorante.com\/wp-content\/uploads\/2023\/10\/guidamichelin_bele.webp\")
<\/a><\/span><\/div>![\"The](\"https:\/\/www.beleristorante.com\/wp-content\/uploads\/2023\/10\/thefork_bele.webp\")
<\/a><\/span><\/div>![\"Tripadvisor](\"https:\/\/www.beleristorante.com\/wp-content\/uploads\/2023\/10\/tripadvisor_bele.webp\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>STAFF<\/strong><\/p>\n<\/div>Giulia Ferrara<\/p>\n
Chef & Owner<\/em><\/strong><\/p>\n<\/div><\/div><\/div>Flavia Fumo<\/p>\n
Sous Chef<\/em><\/strong><\/p>\n<\/div><\/div><\/div>Dionigi De Scisciolo<\/p>\n
Maitre & Sommelier<\/em><\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>The restaurant<\/h2>\n
The Bel\u00e9 restaurant was born six years ago with the aim of offering original and quality cuisine in the Navigli area, a largely touristy area where it is often difficult to establish a lasting relationship with its customers and it is equally complicated to move away from the usual requests for dishes that belong to the Milanese tradition.<\/p>\n
Drawing on her past experiences with big names in the local restaurant scene, Chef Giulia Ferrara has taken up the challenge and developed a gastronomic manifesto that takes into account old recipes as well as more modern approaches.<\/p>\n
The philosophy<\/h2>\n
Respect for raw materials, observance of seasonality, curiosity towards independent producers, research that goes beyond national borders, the conscious recovery of forgotten tastes are all ingredients of the cuisine and, consequently, of the Bel\u00e9 philosophy.
\nWe believe that tradition must always be honored, but it cannot be a cage.
\nWe believe that quality is the result of the commitment and care with which we relate to theother,<\/i> it doesn't matter whether it's a supplier, an employee or a customer.
\nWe believe that conviviality is a kind of magic that is established between like-minded souls, and often occurs in front of a laid table.
\nThese are the principles according to which Bel\u00e8 has always worked and these will be the principles that will guide its future growth.<\/p>\nThe staff<\/h2>\n
Year after year, from 2018 to today, the staff of the Bel\u00e9 Restaurant has worked to make known their thoughts and their way of considering food, contributing, albeit in a small way, to what has been the wonderful evolution of Italian cuisine in recent years. years.<\/p>\n
Each season, Chef Ferrara and his team will accompany you on a journey to discover taste, made up of free interpretations capable of making your dining experience unique.<\/p>\n
Enjoy your meal.<\/p>\n<\/div><\/div><\/div>
THE BRIGADE<\/strong><\/p>\n<\/div> Giulia Ferrara<\/p>\n Chef & Owner<\/em><\/strong><\/p>\n<\/div> Flavia Fumo<\/p>\n Sous Chef<\/em><\/strong><\/p>\n<\/div> Dionigi De Scisciolo<\/p>\n Maitre & Sommelier<\/em><\/strong><\/p>\n<\/div><\/div><\/div> The Bel\u00e9 restaurant was born six years ago with the aim of offering original and quality cuisine in the Navigli area, a largely touristy area where it is often difficult to establish a lasting relationship with its customers and it is equally complicated to move away from the usual requests for dishes that belong to the Milanese tradition.<\/p>\n Drawing on her past experiences with big names in the local restaurant scene, Chef Giulia Ferrara has taken up the challenge and developed a gastronomic manifesto that takes into account old recipes as well as more modern approaches.<\/p>\n Respect for raw materials, observance of seasonality, curiosity towards independent producers, research that goes beyond national borders, the conscious recovery of forgotten tastes are all ingredients of the cuisine and, consequently, of the Bel\u00e9 philosophy. Year after year, from 2018 to today, the staff of the Bel\u00e9 Restaurant has been enriched with professionals and people who have contributed to making known the restaurant's thoughts and its way of considering food, so as to be able to participate, albeit in a small way, to what has been the wonderful evolution of Italian cuisine in recent years.<\/p>\n Each season, Chef Ferrara and his team will accompany you on a journey to discover taste, made up of free interpretations capable of making your dining experience unique.<\/p>\n Enjoy your meal.<\/p>\n<\/div><\/div><\/div> PRESS AND REVIEWS<\/strong><\/p>\n<\/div> STAFF<\/strong><\/p>\n<\/div> Giulia Ferrara<\/p>\n Chef & Owner<\/em><\/strong><\/p>\n<\/div><\/div><\/div> Flavia Fumo<\/p>\n Sous Chef<\/em><\/strong><\/p>\n<\/div><\/div><\/div> Dionigi De Scisciolo<\/p>\n Maitre & Sommelier<\/em><\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div> The Bel\u00e9 restaurant was born six years ago with the aim of offering original and quality cuisine in the Navigli area, a largely touristy area where it is often difficult to establish a lasting relationship with its customers and it is equally complicated to move away from the usual requests for dishes that belong to the Milanese tradition.<\/p>\n Drawing on her past experiences with big names in the local restaurant scene, Chef Giulia Ferrara has taken up the challenge and developed a gastronomic manifesto that takes into account old recipes as well as more modern approaches.<\/p>\n Respect for raw materials, observance of seasonality, curiosity towards independent producers, research that goes beyond national borders, the conscious recovery of forgotten tastes are all ingredients of the cuisine and, consequently, of the Bel\u00e9 philosophy. Year after year, from 2018 to today, the staff of the Bel\u00e9 Restaurant has worked to make known their thoughts and their way of considering food, contributing, albeit in a small way, to what has been the wonderful evolution of Italian cuisine in recent years. years.<\/p>\n Each season, Chef Ferrara and his team will accompany you on a journey to discover taste, made up of free interpretations capable of making your dining experience unique.<\/p>\n Enjoy your meal.<\/p>\n<\/div><\/div><\/div>The restaurant<\/h2>\n
The philosophy<\/h2>\n
\nWe believe that tradition must always be honored, but it cannot be a cage.
\nWe believe that quality is the result of the commitment and care with which we relate to theother,<\/i> it doesn't matter whether it's a supplier, an employee or a customer.
\nWe believe that conviviality is a kind of magic that is established between like-minded souls, and often occurs in front of a laid table.
\nThese are the principles according to which Bel\u00e8 has always worked and these will be the principles that will guide its future growth.<\/p>\nThe staff<\/h2>\n
<\/a><\/span><\/div><\/a><\/span><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>The restaurant<\/h2>\n
The philosophy<\/h2>\n
\nWe believe that tradition must always be honored, but it cannot be a cage.
\nWe believe that quality is the result of the commitment and care with which we relate to theother,<\/i> it doesn't matter whether it's a supplier, an employee or a customer.
\nWe believe that conviviality is a kind of magic that is established between like-minded souls, and often occurs in front of a laid table.
\nThese are the principles according to which Bel\u00e8 has always worked and these will be the principles that will guide its future growth.<\/p>\nThe staff<\/h2>\n