Ristorante Malò

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Among the hills of Alto Monferrato, with charming views of the Alps, the restaurant offers traditional dishes and typical products, including a fantastic salume, the “Filetto baciato.” In the kitchen, Cinzia works with care and skill, while the dining room is warmly managed by her husband Enrico. In love with the village, they reopened this restaurant with a long tradition, documented by photos and records hanging on the walls of the large dining room, with its black-and-white marble floor and wide windows overlooking woods and mountains. On display, many bottles of local wines listed on the carta with honest pricing. The cuisine features interesting antipasti such as terrina di bollito misto, battuta a coltello with tartufo nero, and a vegetable flan with toma d’alpeggio; fresh homemade pasta like tagliatelle and the classic plin with three meats; among secondi: bollito, fritto misto alla piemontese, and game. A wide selection of cured meats and cheeses from local producers, and creative desserts. The menù follows the rhythm of the seasons, where tradition and seasonality are interpreted with inventiveness by the cook. Generous portions and excellent value for money. For a meal, the cost ranges between €40 and €60

Ristorante Il Carrettino

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In a strategic area to reach the airports of Milan, Turin and Genoa, and close to large shopping and tourist centers, the restaurant is housed in a tastefully renovated farmhouse. It includes a large hotel with meeting and conference rooms, and a restaurant, recommended both for those seeking a convenient venue for ceremonies and for those wishing to try good local cuisine. The property is surrounded by wide green areas, with ample parking and children’s play zones. At “Carrettino”, menù di lavoro starting from €19 and a rich menù degustazione from €38, guests can enjoy traditional Piedmontese dishes, filled pasta, risotti, Fassone beef and veal, as well as specialties made with buffalo meat—lean and easily digestible—such as prosciutto and salamini cooked on the grill. The meat comes from animals born in Italy and raised with respect for nature, with care for their diet and welfare, on the Fabbrica farm nearby, managed, like the hotel and restaurant, by the owner, his wife, and their team. The farm’s meat and products can also be purchased at the shop near the entrance. In season, not to be missed is the delicious fragola di Tortona, a Slow Food presidium.

Ristorante Vallerana

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Excellent local cuisine combined with the experience of truffle hunting with dogs, walking in the woods alongside the trifolau, the friendly Franco Novelli, patron of the restaurant. The atmosphere is cozy, with a large fireplace and a corner dedicated to the cantina featuring the best local wines. Like classic village trattorie, it offers good food at honest prices. The dishes are typical of Monferrato. Hot antipasti include crespelle, flan and tortini with fonduta; cold ones feature vitello tonnato and veal carpaccio (€15 for the antipasto misto). Among primi, don’t miss the ravioli, classic or plin, and the ever-present tajarin (€5-8). For secondi, bollito is often served, presented with precision and speed from the historic trolley that keeps the meat piping hot in its broth. Also arrosti, brasato, pan-cooked rabbit, and game (€10-15). Mushrooms are available in season. To finish, homemade desserts such as bonet and tiramisù. From Monday to Friday, pranzo di lavoro at €15 includes antipasti, primo, and homemade dessert. For groups and comitive, pranzo completo starts from €25. Naturally, the “grattata di tartufo” is recommended and priced separately according to market rates.