Our guests have been flattering us for 4 generations with their affection and praises. We try to propose, both to those who already know us and to those who visit us for the first time, the recipes that have made our territory a destination for gourmets and sommeliers as well as lesser-known dishes, always with a slight obsession for genuine ingredients, well preserved and well cooked.
The restaurant has three indoor rooms, a wide terrace with a view of the hills covered with vineyards as well as the garden, where we serve our guests under the pergola. We recommend booking a table to be sure of finding the place you prefer and to allow us to serve our guests in the best possible way.
Our cuisine is based on a deep, passionate and long family tradition that we constantly renew thanks to the producers of our territory and admirable collaborators, who are now part of both our cuisine and our family.
The vegetables and fruit come from organic farming, the poultry and ducks from small farms, while the beef and lambs are pure Piedmontese breeds.
Our “tajarin” are handmade in our laboratory, following the same recipe, processes and timings established by our founder. We still have – and use – the knife Felicin used to cut the dough.
To properly pair with the dishes of our kitchen you can choose your wines from the list; our selection is wide and supports the territory with a wide choice of small local producers, known for their excellent supervision of the vineyards and knowledge of the process; and of course with the most renowned local labels as well.
If you want to celebrate the evening with an extraordinary bottle, we will be happy to take you on a visit to our cellar, which has grown year after year with the restaurant, where you’ll be able to select among historical vintages, rare labels and some curiosities from other parts of the globe.