Trattoria Salvetti

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The Salvetti family has been running this historic trattoria since 1920, and Clelia represents the third generation by offering authentic cuisine that respects tradition and is of great quality. In the two small rooms well furnished with wooden furniture, comfortable and at the same time elegant, the welcome is always with kind and courteous. The tasting menu (33€ excluding drinks) includes an aperitif with tuma gonfiotti di Paroldo and local cured meats, a choice of appetizers such as veal tonnato all’antica maniera, classic Russian salad, seasonal vegetable flan, and finally a real treat, cod mantecato with potatoes, chickpea cream and small chestnut crepe. Among the first courses: ravioli del plin and tasty tajarin with alpine butter and hazelnuts. Among the main courses are several meat dishes from local breeders with vegetables. Alternatively, there is always the trolley with extraordinary cheeses. Traditional desserts, including cold macaroon zabaglione. Tasting just the first courses (8 €) or just the second courses or cheeses (also 8€) is also possible. From Monday to Friday it is possible to have lunch for 12€, excluding drinks and dessert. Extensive wine list mainly from local wineries.

Locanda Santa Rosalia

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La locanda è in aperta campagna e con una vista impagabile sul Monviso. Una cascina ristrutturata mantenendo l’impronta contadina, accogliente e con confortevoli camere. Nella bella sala c’è un grande camino, i mattoni a vista e arredamento in legno. Loredana si dedica ad una cucina di tradizione, piatti preparati al momento con prodotti dell’orto coltivato da Matteo, che cura la sala. Il menù cambia a seconda della stagione. Fra gli antipasti i classici della cucina piemontese dal vitello tonnato alle acciughe al verde, al carpaccio di carne all’albese e il tagliere di salumi (dai 5 ai 7 euro). Fra i primi una menzione per gli agnolotti al burro d’alpeggio e salvia dal gusto delizioso. Altrettanto squisiti gli gnocchi di patate con burro e gorgonzola, il risotto con i funghi (dai 7 ai 10 euro). Fra i secondi carni del territorio, come la costata di Fassone piemontese, (5 Euro/hg), coniglio all’Arneis o pollo alla cacciatora con i contorni dell’orto (dagli 8 ai 9 euro). In alternativa proposti i formaggi delle diverse vallate, dal Castelmagno alla toma (dai 3 ai 7 euro). Dolci della casa come il delizioso bonet o la panna cotta (dai 4 ai 6 euro) Buona scelta di vini del territorio con le etichette più prestigiose. Un ottimo rapporto qualità-prezzo e l’accoglienza cortese rendono questo luogo molto apprezzato in ogni stagione dell’anno dalla clientela locale e dai turisti.

Ristorante 4 Ciance

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In the historic center of the city, in the pedestrian area filled of clubs, with large outdoor areas, which are the heart of the Cuneo nightlife, this place has two beautiful and large rooms, with brick ceilings and wooden coffers, creating an elegant and cozy atmosphere. In the summer you can have lunch in the outdoor area. The service is accurate and managed with great professionalism by Gloria. The cuisine led by the chefs Gianmaria and Gaetano follows the rhythm of the seasons, using the excellence of the territory and a dash of creativity. The tasting menu for € 38 includes an appetizer, the fried ravioli barbajuan stuffed with foie gras on pumpkin cream, the creamed rice with Castelmagno and honey, sliced veal steak with potatoes and finally the classic bonet pudding with coffee ice cream. On the menu a wide choice of appetizers (from € 14 to € 16) such as creamed cod stuffed with potato cream, cuttlefish ink, glazed leeks and potato chips. Among the first courses (from 15 to 16 €) the ravioli stuffed with tuma and black truffle. Among the main courses (from 16 to 24 €) we find the Sambucana sheep and the cockerel fricassee with celeriac puree. Desserts to try, such as coffee parfait, chocolate and cereal icing and porcini mushroom powder, or hazelnut tartlets. Good choice of wines with a careful selection of labels from the area and also from nearby France.

Osteria senza fretta

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This Osteria is located in the historical town centre, in the “restaurants avenue”; with a comfortable and well cared environment, vaults with exposed bricks, simple but elegant furnishing. A quiet atmosphere with the reception guaranteed by Marco Bertorello, that gives advice on wines and dishes prepared with passion by his wife, Daniela Marchisio. Their cuisine since 2012, is based upon the high quality of raw, organic materials, from local producers and on their respect for work and nature, following the products seasonality. Their recipes are the ones followed by their mothers and grandmothers, with a pinch of creativity added. Always available the dish of the day for vegetarian and vegan customers. Among the appetizers Fassone meat mince, salads changing every season, like the one with cabbage, fresh robiola, apples and chestnuts. Among the first course dishes soups, special risottos, Castelmagno gnocchi, tagliatelle with meat sauce .Among the second courses sliced veal, rolled rabbit and vegetal burger. Excellent are the cakes too prepared with seasonal fruits, delicious those made of chestnuts and persimmons. Much appreciated are also confectionery products, suitable to accompany coffee and digestives. Bread and breadsticks are homemade, like fresh pasta. Wide selection of cheeses from the territory. Interesting is the choice of wines. Prices range from € 35 and € 40.

Trattoria Da Anna

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In una zona caratterizzata dalle vigne e da affascinanti colline, che ospitano borghi e paesi ricchi di castelli e di storia, questa trattoria di campagna si propone una cucina classica di Langa, rispettando la stagionalità, valorizzando i prodotti del territorio, con prezzi onesti. Tutte le proposte gastronomiche sono preparate dallo Chef utilizzando ingredienti a km 0. La conduzione familiare è alla terza generazione: il giovane Luca con passione ha raccolto il testimone dalla mamma Silvia e dalla nonna Anna, che ancora lo seguono e consigliano dietro ai fornelli. L’accoglienza è calda ed informale, l’ambiente presenta due grandi sale, arredate con semplicità. Il menù lo troviamo sulla lavagna all’ingresso con i piatti tipici: vitello tonnato, tartare di fassona, insalata russa, peperoni in bagna cauda, tajarin e ravioli del plin fatti in casa, arrosti, brasati e per finire bunet e panna cotta. Dal lunedì al venerdì c’è il menù “operaio” a pranzo con un primo, secondo con contorno, dolce, acqua o vino e caffè a 13€. La sera e nei fine settimana due menù degustazione: “Basta così” a 26€ con antipasti, 2 primi, secondo con contorno dolce e caffè e “Non ce la faccio più” a 31€ che prevede il giro completo degli antipasti e un secondo in più. In alternativa si può scegliere alla carta lasciandosi consigliare dal personale di sala sempre sorridente e disponibile. Serate a tema con l’ottimo gran fritto alla piemontese protagonista. Buona scelta di vini locali.

Trattoria Da Anna

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In an area characterized by vineyards and fascinating hills, which are home to villages and towns rich in castles and history, this countryside trattoria offers a classic Langa cuisine, respecting seasonality, enhancing local products, with honest prices. The family management is in its third generation: the young Luca has taken up the baton with passion from his mother Silvia and from his grandmother Anna, who still follow him and advise in the kitchen. The welcome is warm and informal, the environment has two large rooms, furnished with simplicity. We find the menu on the blackboard at the entrance with typical dishes: veal with tuna sauce, tartare di fassona, Russian salad, peppers in bagna cauda, homemade tajarin and ravioli del plin, roasts, braised meats and finally bunet and panna cotta. From Monday to Friday there is the “working” lunch with a first course, second course with side dish, dessert, water or wine and coffee for € 13. In the evening and on weekends, two tasting menus: “That’s enough” at € 26 with appetizers, 2 first courses, second course with sweet side dish and coffee and “I can’t take it anymore” at € 31 which includes a complete round of appetizers and a second course more. Alternatively, you can choose the à la carte menu with some expert advice from the always smiling and helpful dining room staff. Theme nights with the excellent Piedmontese fried fish as protagonist. Choice of local wines.

Trattoria Da Anna

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Dans une région caractérisée par ses vignobles et ses fascinantes collines abritant bourgs et villages avec un large panel de châteaux à l’histoire riche, cette trattoria de campagne propose une cuisine typique des Langhe, respectueuse des saisons et mettant en valeur les produits du terroir, le tout à un prix honnête. La gestion de ce restaurant familial en est à sa troisième génération : le jeune Luca a pris avec passion le relais après sa mère Silvia et sa grand-mère Anna qui, encore aujourd’hui, continuent de le suivre et le conseiller derrière les fourneaux. Restaurant à l’accueil chaleureux et décontracté, il est composé de deux grandes salles décorées avec simplicité. Le menu se trouve sur l’ardoise à l’entrée: des plats typiques, tels que le veau sauce au thon, le tartare de fassona, la salade russe, les poivrons à la bagna cauda, les tajarin et ravioli del plin faits maison, rôtis, viandes braisées et, pour finir, bunet et panna cotta. Du lundi au vendredi est proposé au déjeuner un menu «ouvrier» à 13 € avec un premier plat, un deuxième plat avec accompagnement, un dessert, eau ou vin, puis café. Le soir et le week-end, deux menus dégustation sont disponibles : le « Basta così » à 26 € avec entrée, deux premiers plats, un deuxième plat avec accompagnement, dessert et café, ou le «Non ce la faccio più» à 31 € qui permet de faire le tour complet des entrées avec un deuxième plat supplémentaire. Alternativement, il est possible de choisir directement à la carte sous les conseils avisés du personnel en salle, toujours souriant et disponible. Soirées à thème avec à l’honneur l’excellente friture à la piémontaise. Bonne sélection de vins locaux.

Ristorante Madama Piola Cherasco

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Cherasco is the capital of heliciculture, so the cuisine pays particular attention to tasty snails based preparations. A warm environment, tables and lighting in a well-balanced traditional and modern contrast, provides a particular charm. You can start with typical Piedmontese appetizers: from tomini fresh cheese served in green or red sauce, green anchovies, salame della rosa with butter (medium-grain raw salami stuffed into pink casing), finely sliced slow-cooked veal served cold with tuna sauce, presented as in the Turin restaurant with bassoon, rabbit tuna, peppers with Cauda sauce, baked onion stuffed with amaretti sausage and grana cheese and obviously “Chiocciole Metodo Cherasco” snails served with butter and parsley. Among the first courses: homemade pasta, del Plin agnolotti, gnocchi with meat ragout, roast meat sauce, butter and sage or in meat stock. Among the second courses the outstanding snails stewed in tomato sauce. A special mention to the “Bollito”, a traditional selection of meals comprising beefribs, veal head, tongue, cotechino sausage and chicken served with traditional sauces and kept warm in small soup bowls. In addition nebbiolo braised veal cheek or grilled rib with seasonal vegetables. Classic desserts: a cup of Tiramisù, Moscato zabaione served with cornmeal cookies, hazelnut cake with chocolate and coffeecream. Wide variety of wines with an eye to the best Piedmontese wines. Tasting menu at 40 € excluding drinks.

Ristorante Madama Piola Cherasco

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Cherasco est la capitale de l’héliciculture, une attention particulière est donc accordée aux préparations savoureuses à base d’escargots. Vous pouvez commencer avec des apéritifs piémontais typiques: du tomino fromage frais servi dans une sauce verte ou rouge, des anchois verts, du salame della rosa au beurre (salami cru à grains moyens farci dans un boyau rose), du veau à cuisson lente finement tranché servi froid avec de la sauce au thon, présenté comme dans le restaurant de Turin, et évidemment des escargots “Chiocciole Metodo Cherasco” (blanchis au bouillon de légumes puis sautés à l’huile de poireau de Cervere) servis avec du beurre et du persil. Parmi les premiers plats: des pâtes maison, des agnolotti del Plin, des gnocchis au ragoût de viande, de la sauce à la viande rôtie, du beurre et de la sauge ou en bouillon de viande. Parmi les deuxièmes plats, les escargots exceptionnels sont cuits dans de la sauce tomate. Une mention spéciale au «Bollito», une sélection traditionnelle de repas comprenant des bœufs, des têtes de veau, de la langue, du saucisson cuit cotechino et du poulet servis avec des sauces traditionnelles et maintenus au chaud dans de petits bols à soupe. En outre joues de veau braisées au nebbiolo vin rouge ou côtes grillées avec des légumes de saison. Desserts classiques: une verre de Tiramisù, du lait de poule “zabaione” au muscat servis avec des biscuits à la farine de maïs, un gâteau aux noisettes au chocolat et de la crème au café. Grande variété de vins en considerant aussi les meilleurs vins piémontais. Menu dégustation à 40 € hors boissons.

La Bergera

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Sulla strada che da Barge porta a Bibiana a Bagnolo nella frazione denominata Olmetto si trova questo locale circondato da boschi e da prati verdi, con vista splendida sulla valle. Una costruzione elegante con ampi spazi, sia all’esterno, dove nella bella stagione si può pranzare all’aperto, e anche all’interno dove ci sono grandi sale, ben arredate e riccamente addobbate per occasioni speciali. La cucina proposta dallo chef Paolo è genuina e attenta agli ingredienti, il più possibile a km zero, adatta ad ogni esigenza e si basa su ricette del territorio e stagionalità. La specialità imperdibile è il fritto misto alla piemontese, che con 25 assaggi, divisi equamente tra salati e dolci, rappresenta un’esperienza del gusto davvero impareggiabile. Spiccano tra i fritti salati le rane e le interiora, e ogni tipo di verdura, mentre nei dolci le pesche ripiene, i bignè, e il semolino al cioccolato. Nel menù degustazione proposto a 30 € troviamo tre antipasti, primo, secondo e dessert. I piatti variano a seconda della stagione, nel menù alla carta sono presenti preparazioni a base di carne e selvaggina, anche qualche piatto di pesce, paste fatte in casa, e una grande varietà di dolci, comprese torte elaborate per eventi speciali. Il sorriso e la simpatia di Chiara in sala renderà piacevole il vostro soggiorno. Cantina ben fornita, con particolare preferenza ai vini del territorio.