Trattoria Ca’veja

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This typical Piedmontese trattoria is located in an the area called “The balcony of the Langhe” above the left bank of the Tanaro. It is rustic, neat and pleasant, and during the summer you can eat outside under the “Toppia”. The trattoria is family owned, mom Marisa backs son Massino in the kitchen while daughter Cinzia works the dining room. You’ll feel at ease by the fireplace in the winter in their two cozy dining rooms. The kitchen offers seasonal dishes, a tasting menu is available for € 27 without drinks, an à la carte menu is available as well. You’ll find classic Piedmontese appetizers such as local cured meats, soused vegetables, meat tartare and tajarin with 30 egg yolks with ragout made by Marisa, plin agnolotti, .and then tajarin made by Marisa with 30 eggs and seasoned with meat sauce, agnolotti del plin, and cisrà which is a tripe and chickpea soup. You’ll also find traditional Piedmontese dishes such as mixed boiled meats with sauces, fritto misto, finanziera and homemade cakes such as bunet and hazelnut cake together with creamy panna cotta and bread baked in a wood-burning oven. Their wine selection includes labels from nearby Lange. Truffles and mushrooms are available when in season. Friendly attentive and very helpful service. Excellent value for your money.

Le Vitel Etonne’

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The sign already indicates the speciality of this restaurant, located in the center of Turin. The name, a pun between French and Piedmontese dialect, comes from the expression “amazed” of the Veil Joel (born from the imagination of the patronne Luisa Pandolfi and the creativity of Bob Noto) and the typical veil in tuna sauce, a cult dish that you will always find. A warm and friendly atmosphere, with two dining rooms, one of which located at the cellar level and surronded by about 300 Italian wine labels, mainly the Piedmontese reds. The two chefs Mauro Virdis and Massimiliano Brunetto will offer you dishes of the Piedmontese tradition, sometimes enhancing them in a menù that often changes. Among the appetizers: the already mentioned veal with tuna sauce, the fassone meat tartare, anchovies in green sauce and mountain butter, fritters with bacon and chestnut honey. Among the first courses we mention: the classic agnolotti del Plin, but also the humpbacks ones ( rigorously made by hand and of large sizeable), noodles made with 36 yolks and artichokes or Bra sausage, vegan ravioli in chestnut puff pastry with artichokes and Jerusalem artichokes. The classic second courses with low-temperature and long-lasting cooking. Among the desserts: the mascarpone cream with dark chocolate, semifreddi and Bavarian cream freshly made with seasonal ingredients. The opening hours are from 12.00 to 24.00 pm., from Tuesday to Saturday ( on Sundays only for lunch) with the possibility of eating everytime. The price will always be about 40 euro.

Agriturismo Antico Frantoio

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Splendid structure in a wonderful location, l’Antico Frantoio, built in 1700 by the Doria family, initially as a water mill, and then as olives crusher, for pressing and using cold press. The Grillo family, that owns it since four generations, has refurbished it in respecting its tradition getting halls with exposed stones arches, with characteristic corners with a view on the village. In the summertime it is also possible to enjoy stylish and fascinating outside places. A preferred destination for ceremonies and special occasions, it is also suitable for romantic and family dinners. The owner Marco Grillo and his partner Vanna produce extra virgin oil from high quality Taggia olives, the wine Rossese di Dolceacqua, and preserves of Taggia olives, dry tomatoes and pesto, which can be purchased in the agritourism. The tasting menu for 35 euro offers traditional appetizers like brandacujun, sardenaira, Pigna beans soup with thyme and toasts, two first course dishes made of fresh pasta like spicy ravioli and tagliatelle with Pigna beans, and second course dishes even made of fish, like salted codfish and fisheries with olives or artichokes. Good selection of homemade desserts. Local labels, among which stands out own produced Rossese in the cellar. Courteous and professional service.

Antica Osteria La Sosta

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The historic center of Laigueglia is a candy box that, inside, houses other small candy boxes. One of these is the Antica Osteria la Sosta, managed with great skill by the chef Stefania Alberti, while the dining room is managed by her husband Daniele Zillani, a restorer, that has “signed” the furnishing with several really interesting pieces. The couple opened the restaurant in 2004, but after a break of several years to take care of their first child, since a year they have returned to the head of their restaurant. The atmosphere is warm. Daniele is attentive without being intrusive, but it is from the kitchen (appetizers and first courses to 12 euro, main courses between 12 and 18, but on average 15, desserts at 6 euros, satisfactory portions) that more pleasant surprises arrive. Stefania is self-taught, but has followed an impressive series of courses that have trained her as a chef, much appreciated by both Gualtiero Marchesi and Silvio Torre, the former a monument in cooking, the latter a monument for enogastronomic diffusion. The menu is local: anchovies, cod, fish of the day (but also rabbit and fassona), but prepared with imagination and wisdom and seasoned with excellent extra virgin oil. Do not miss the rabbit terrine with Valleggia apricots (in the season) and chard, gnocchi with cod and mushrooms, the “previ”, the traditional stuffed lettuce. Good, with fair mark-up, the wine list mainly coastal.

Ristorante U Cian

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It’s worth it to go deep into the hinterland to pay a visit to this sweet small town which is fascinating in every season. The restaurant is right after the town; it has wide open spaces together with a pool and a very beautiful garden as well as tastefully decorated dining room which make this restaurant the perfect place for special occasions and romantic or family evenings. Chef Davide Rebaudo offers local seasonal cuisine. On the menu you’ll find classic Ligurian dishes such as brandacujun, the vegetable pies, the barbagiuai and the typical raviolo with pumpkin and rice. Among first courses you should try their pesto together with gnocchi and all the fresh pastas prepared by the chef and his family who helps him both in the kitchen and the dining room. You should definitely try the maltagliati and the ravioli with butter and sage. From their second courses we recommend the Ligurian rabbit. Leave some room for their desserts which are prepared with creativity and very well presented. Excellent value for your money. Services is kind and timely. Good selection of local wines.

Ristorante Pinocchio

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After gaining substantial experience in the culinary sector, in 1980 Sara and Nino established this restaurant in the lush Val Lerrone, offering a traditional, local cuisine which will satisfy also the most demanding guest. Their dishes are appreciated by Italian customers as much as by foreigners, thanks to the finest local ingredients, and to their ability to merge Ligurian and Piedmontese traditions. The offered entrees are vegetables of the garden dip with Ligurian olives-flavoured oil, olives, and tried tomatoes, served with a mix of salamis: donkey’s, pork’s, and spicy from Calabria. The menu features a long list of starters: hot and cold, with fish, meat and cheese – such as goat’s tomino with peppers jam on the side, cured meats, steamed octopus, and exquisite rossetti (small fish) fritters. Among the first courses, the ravioli with borage stand out, but gnocchi and tagliatelle are also worth trying; everything is handmade, and served with seasonal sauces. The second courses are very important, substantial: grilled mixes, roast-beefs, and roasts, but also fish options such as the sea bream and salmon. Skilful pastry chefs create desserts such as fruit pies, amazing tiramisu, delicious semi-freddos, and pudding. Excellent value for money: tasting menu at 30 Euro, including homemade wine. It is also possible to stay for the night.

Ristorante “il Boh! by Ulisse”

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The renowned restaurant of the great chef Fabio Lelli, at the beginning of 2022 was transformed into a more modern bistro with new wallpapers and curtains, iron and marble tables, and lighting more suited to the new philosophy of the place. The atmosphere always remains warm and familiar, thanks also to the precise and attentive welcome from his wife, Anna. It is located very close to the motorway exit, in a wonderful position from which you can enjoy a splendid view over the whole city and the sea of Sanremo. In the summer you can eat on the terrace with a priceless sea view. The chef does not offer a tasting menu, but a menu with fish dishes, some of which belong to the local tradition such as Octopus with beans, Brandacujun, Scallops with pistachio or pumpkin, grilled Calamari and delicious Shrimp in Kadaif pasta (prices from €13 to €15). Among the first dishes there are always fresh homemade pasta (12€) and among the meat dishes the Battuta, veal with tuna sauce and Rost Beef (13€). Desserts of the house (from €5 to €7), all to be tasted, such as waffles with fruit and ice cream and parfaits. The wine list is rich and interesting, which in the new formula has increased the number of wines served by the glass and half bottles, with correct prices. There are also craft beers on the menu.

Osteria Murivecchi

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The Osteria is located inside the wine cellar where the Ascheri family has been producing its wines since 1880. The atmosphere is charming, there are barrels and bricks in clear view and the restaurant is divided in small rooms with thick wooden tables and old machines such as an old slicer which still works. During the summer you can seat outside in the veranda under a vine pergola. The menu changes weekly and it’s written on a blackboard just as it was done once in small town osterias. Their cuisine is traditional with some creative touches. Among appetizers you’ll find the famous Bra sausage and the unusual curry and cheese Bavarese with “cognà” sauce which is made with grapes and Russet apples from the Langhe, among first courses you’ll find the Castelmagno gnocchi, the tajarin and risottos which are very enticing especially the one prepared with pumpkin and Bra sausage. Among the second courses you should try the red tripe stew with leeks and celery and the pork shank braised in beer. Great desserts ranging from the Pope’s salami (chocolate salami) to the classic Martini pears cooked in red wine. Wide selection of wines which are available also by the glass. Prices range from € 30 to € 40 excluding wines.

Ristorante Girasole “Barcollo”

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A restaurant which guards the local tradition from place different from the one where it is located. Since the start of this year it has been managed by Enrico Neroni in the dining room and his wife Veronica Leone in the kitchen. They were the owners of BARCOLLO restaurant in Amatrice which was completely destroyed after the 2016 earthquake. The owner of Il Girasole, Giovanni Bottero, who was near retirement, decided to generously offer the couple to manage his restaurant in a show of solidarity. From now on Il Girasole will serve Amatriciana cuisine with dishes from the Lazio region. Which means a lot of typical Lazio cold cuts. Among the first courses you’ll find the real Amatriciana (without onions), the mezze maniche with gricia or carbonara sauce, cheese and pepper tonnarelli pasta and the penne with arrabbiata sauce. From their second courses: lamb skewers, grilled lamb chops, “saltimbocca alla Romana” (rolled veal with ham and sage), Vaccinara ox tail and tripe and mushrooms when in season. Homemade desserts: ricotta cakes, English trifle and fruit tarts. The wine list includes labels such as Rosso Piceno and Montepulciano d’Abruzzo as well as some of the best Piedmontese labels. The bill won’t go over 25 euro and the portions are “Amatriciana” sized (meaning plentiful.)

Antica locanda Il Duca Bianco

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The restaurant is located inside an elegant building near the center of the town. Inside it is bright and spacious with modern decor and in the summer you can have lunch in the small garden outside or in the nicely shaded terrace. The quality of chef Vito’s cuisine is guaranteed because of the products he uses as well as his ability in preparing traditional Piedmontese dishes with a touch of creativity. The appetizers alone are worth your while: you can have the “vitello tonnato” prepared according to the original Langarola recipe, tongue in green sauce or the peppers with “bagna cauda”. The first courses are delicious from the donkey meat ravioli to the typical plin agnolotti as well as the cheese gnocchi with truffles and the tajarin with wild boar ragout. The desserts are great as well including the “bunet della nonna” and the hazelnut cake with English cream. You’ll surely feel welcomed by the kind and smiling staff. Suitable prices, 30 to 40 euro for an entire meal.