The Restaurant

THE RESTAURANT

As per local tradition, our tables are filled with authentic flavors, with priority given to what the splendid countryside of the Langhe has to offer:
Our menu is traditional, based on ingredients chosen with the utmost care; many of the fruits and vegetables are harvested directly from our garden.

At breakfast, lunch or dinner, immersed in our wide open spaces in direct contact with nature, we look for the best that the territory has to offer and bring it to your plate without making compromises.

THE WINES

With respect to the huge offering our highly evocative territory has to offer, we’ve worked to create an essential yet complete wine cellar, collecting a concise list of affordable wines which, for us, best express the rich wine-making culture of the hills around us.

The wine list

HOURS

Open for lunch, dinner & special events
everyday closed Monday at lunch and all day Wednesday
Reservations: +39 347 164 4693

FROM OUR KITCHEN

OUR SPECIALTIES

Appetizers

Piemontese Veal with traditional tuna caper sauce
Fassona Beef tartare in two versions: marinated all’ albese and hand chopped with grated egg yolk
Grey rabbit from Racconigi rolled and served with a Honey-Balsamic reduction
Local Chicken salad with citrus
Langarola salad with celery, apples, Murazzano toma cheese and hazelnuts from Rivalta
Pheasant salad with raisins and pine nuts
Bicolor flan with a fresh tomato and basil puree
Eggplant parmigiana on a bed of puree
Savory robiola cheese and walnut cake on a bed of Cà d’Olga’s mixed greens
Poached egg with truffles from Alba

First Courses

Homemade Tagliatelle pasta made with 3 flours, served with ragù made with the traditional Bra sausage
Maltagliati egg pasta served with crunchy vegetables from the garden
Grandma’s classic ravioli filled with three meats and served with roast drippings
Ravioli al plin with melted thyme butter
Potato gnocchi with speck and arugula
Acquarello Risotto with Castelmagno cheese sauce and Barolo reduction

Second Courses

Piemontese Veal cheek cooked in Nebbiolo
Veal Roast in an herbed bread crust
Piemontese Veal with Cyprian salt
Bite-sized pieces of Capocollo served with apples
Pork loin cooked in milk and chestnuts
Pork tenderloin with Tonde Gentile hazelnuts from Rivalta

Dessert

Grandma’s classic Bonet
Torrone Semifreddo with a dark chocolate cream
Charlotte cake with strawberries
Sommariva Perno strawberry panna cotta
Hazelnut cake with Nebbiolo sabayon
A fantasy of traditional desserts

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