Enoclub Umberto

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The restaurant is in the traffic-free zone of Alba, in the central Piazza Savona, the ground-floor dining room of the Cafè Umberto is modern and bright, a bistro with cosmopolitan offers. The enoclub is in the spectacular cellar with vaulted ceilings and exposed bricks, a preferred destination for gourmets. The dishes prepared with care by the chef Marco Serra are linked to tradition but with creative ideas. Thanks to twenty years of experience the restaurant offers classic local dishes depending on the seasonality of the country products with very short supply chain. Among the appetizers we mention the fondue of fontina cheese of Alpine pasture, creamy and caramelized, the quail roasted with cream and slivers of Jerusalem artichokes, or the hunchback cardoon of Nizza Monferrato, sauce with anchovies and little apples (from 14 to 18 euro). Among the first courses of fresh pasta the noodles with 30 red wines with Bra sausage ragù, or the unusual agnolotto from Asti stuffed with beetroot and goat cheese (15 euro). Among the second courses the exquisite braised cheek flavoured with Barolo (22 euro), the crispy ox tongue with lupins and endive (18 euro), and always at least one choice of fish. Always present classic dishes served with white truffles. Wide selection of traditional desserts. Excellent wine cellar with labels of great Piedmontese and international wines.

Ristorante Sant’Orso

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The restaurant is in a typical mountain style, with large windows overlooking the prairie of Sant’Orso and the Gran Paradiso mountain, with the dining room staff serving tables in his typical clothing. Every day you can choose between traditional local dishes and refined and tasty dishes based on fresh pasta, local products and seasonal ingredients, accompanied by a menu dedicated to young guests. The chef Raffaele Baldini will make you discover, through his great creativity, an unknown Val d’Aosta. Rich and varied appetizers: the valdostana Fleckvich escalope with honey mustard and the wholemeal bread chips are really a must, as well as the mocetta trilogy, that is beef, deer, wild boar and fontina of three different seasonings with croutons of wholemeal bread; among the first courses it is worth to mention the beetroot risotto with pea cream and mousse of Bleu d’Aoste and among the second courses the valdostan fleckvich carbonada with a small portion of polenta or the classic Val d’Aosta fondue. Interesting also the supply of fish with its famous trout of local fresh water or the traditional fish cooked with skill. Among the desserts you can taste the famous cream of Cogne with the tiles of the Vallè and the creme brulee to the Genepy. Beautiful dehors for eating in the summer, maybe sipping a wine from Valle d’Aosta or a bubble of the important wine cellar. Possibility to have dinner à la carte or to choose between the various menus from 28 to 38 euro.

Ristorante Babette

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Location of great beauty for Fabio Bonavia’s restaurant, chef of great experience, who since 2002 has opened his first restaurant in the old town of Albenga and about 6 years ago just on the beach, facing the island of Gallinara. The structure is large and very bright, both outside and inside where there are large dining rooms, elegant and well furnished, with large windows for having dinner overlooking the sea. The menu changes every season, the chef is served by local farmers and fishermen. From the menu we mention the anchovy chest marinated in Ligurian way with stuffed confit of red onion and the cloud of crunchy fennels among the appetizers (15 euro). We continue with the inviting black tagliatelle with cuttlefish sauce, clams and crunchy broccoletti (17 euro) or yellow saffron ravioli filled with fish and the artichoke sauce of Albenga (18 euro). Among the second courses, the grilled mixed fish and shellfish with the lemon emulsion, the parsley salmoriglio cups, capers and red onion confit (33 euro) or among the meats the Fassona tender cheek with cream potatoes flavoured with nutmeg and Nebbiolo sauce (19 euro). The desserts are inviting such as the tart filled with almonds and pears, salted caramel sauce and praline ice cream (9 euro). Two tasting menus for 43 euro and 48 euro. The wine list is broad, with interesting offers of local wines.

Da Rosina

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6 kms from Dego, in the village of Porri (in the Savonean inlands), you can find a well-established restaurant surrounded by woods perfect for a walk or a hike, especially after trying Gerardo’s cooking. Since 1980, Gerardo manages this tavern, where you can not only enjoy an exquisite cuisine, but also vacation, staying in one of his 10 guest rooms. The venue is unpretentious and welcoming, the front of house being characterised by a fireplace and wood furniture which put you at ease, together with the smiling and pleasant presence of Mrs. Giorgia. “Da Rosina” offers a traditional, domestic cuisine, result of a masterful mix of Ligurian and Piedmontese traditions. You can find fresh, homemade pastas, such as tagliatelle and tagliolini, as well as filled pastas such as ravioli and “pansotti”, with seasonal sauces. Among the second courses can be found braised and roasted meats, such as game meat, with a side of mushrooms and vegetables from the garden. The desserts are also homemade with seasonal ingredients; they will not disappoint, and will be an enjoyable last course. The staff is very polite and the value for money is excellent: the average price is 30 Euros per person, including a good homemade wine, or a typical Piedmontese wine such as Dolcetto or Barbera.

Ristorante Albergo Badellino

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Located in the center of Bra, wine and culinary center and birthplace of the Slow Food movement, this restaurant owned by Giacomo Badellino and his wife Marilena offers authentic Langarola cuisine in a warm and welcoming atmosphere with tastefully decorated dining rooms. A family tradition which goes back four generations and which guarantees clients quality local and seasonal products. The starters alone are worth the trip, they are prepared with care and include the typical Piedmontese appetizers: peppers with bagna cauda, vitel tonné, Russian salad, meat tartare, anchovies with parsley and garlic and the rabbit salad which are all delicious. Among first courses we recommend the tajarin, the plin agnolotti and the Castelmagno potato gnocchi. From their second courses you should try the meat braised in Barbera wine, the lamb and and the trout. There’s a wide selection of cheeses including Bra (DOP) from which the city takes its name as it was the largest cheese market among the Cuneo valleys. For dessert we recommend the stuffed peaches and the bunet. Wines are selected from the best producers of the Langhe and Roero suggested by Giacomo. Very good prices (approximately 30/40 euro) and kind service.

Osteria Martini da Federico Lanteri

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After the experience of the “Torrione” in Vallecrosia, chef Federico Lanteri left with great enthusiasm in the beautiful village of the upper Nervia valley. The gastronomic proposal has been partially renewed while maintaining the dishes that have made the family restaurant famous, such as tripe and Ligurian rabbit. The rooms have elegant and refined furnishings, a romantic terrace, overlooking the alleys, and tables arranged in the large square, offer shelter for those who want to escape from the confusion and heat of the coast. On the menu, preparations are both highly refined and very simple. You can also choose between two menus, which vary according to the seasons. The land and meat menu (€38) with Brandacujun, Barbagiuai, Ravioli, Ligurian rabbit and dessert. The trustful relationship between the local fishermen and the restaurant’s owner plays a key role in the quality of seafood menu (€48). Sanremo prawns always cooked with creativity and simplicity, as in the spaghetti with artichokes, baked or grilled. The menu is attentive to traditional dishes such as Turtun, Gran pisteu and stew of goat meat with Pigna beans. In the cellar, excellent local wines and prestigious labels. In the dining room Aurora and her staff deliver a warm and nice welcome. Also crucial is the partnership with Pierangelo Fazio, who continues to supply the uniquely tasting tropical fruits grown on the border with France.