The Bouganville restaurant
Set in a generous area with strong aromas and flavours, the Bouganville in-house restaurant offers menus designed to enhance its characteris4cs.
Food and wine experiences of absolute excellence, star4ng with DOC products such as the red onion from Tropea and ‘Nduja, bringing an unforgedable taste of this land to your plate.
From seafood dishes based on freshly caught fish to mountain dishes that bring out the fragrance of the Serre porcini mushroom, cured meats and typical cheeses, our chef offers the best of Calabrian and Mediterranean cuisine, appreciated throughout the world.
The BOUNGANVILLE restaurant serves breakfast, lunch and dinner with table service and a choice from the menu, bodled mineral water, sof drinks, beer by the glass and wine bodled by Calabrian wineries.
The menu offers various appe4zers and a wide choice of first and second courses of meat and fish and side dishes, is presented in Bellavista inside the restaurant and is enhanced by the Show-Cooking prepara4on that enhances the tastes and raw materials used.
Fresh fruit at lunch and dessert/dessert at dinner round off the culinary offerings prepared by the master chefs of the BV Kalafiorita Resort.
Tables in the BOUNGANVILLE restaurant are assigned and reserved for the dura4on of your stay, with the right amount of space required to ensure the prescribed spacing.
Upon specific request, basic dishes for celiacs can be provided as BV Kalafiorita Resort is cer4fied by AIC – Italian Celiac Associa4on.
On gastronomic theme evenings, dishes are served with typical local products and re-elabora4ons of ancient Calabrian recipes.
All the spaces, objects and services, including those of the restaurant, have been adapted and organised according to the provisions of the law decrees and the Covid-19 preven4on guidelines, so as to guarantee guests total safety and high standards of hygiene in the environments.
In addi4on to the already thorough cleaning ac4vi4es, the restaurant has implemented the sani4sa4on of the kitchen, dining room, common areas, facili4es, equipment and every last detail with special products and sanita4on devices.
The staff on duty is strictly equipped with personal protec4ve equipment (masks and gloves), a hand sani4ser is always available in the communal areas and the arrangement of tables in the dining room ensures social distancing.