Locanda Zi’ Pepe’

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Opened in 2024, it immediately established itself as  a prominent address in the Cuneo area, thanks in part to its delicious and original raw tartares. Run by chef Giuseppe Colletti, famous for his experience in renowned London restaurants and nicknamed the “chef to the stars” because his clients include Tom Hanks, Naomi Campbell, José Mourinho and Barack Obama. The chef chose San Chiaffredo, where his wife Antonella has lived for over 20 years, to offer a welcoming environment where the chef ’s style and his wife’s quality service create an authentically convivial atmosphere. The cuisine combines Ligurian tradition with Piedmontese creativity, offering fish-based dishes and much more. The best Piedmontese products are combined with Ligurian specialities such as extra virgin olive oil, Taggiasca olives and Pra’ pesto, as well as Pigato and Vermentino di Ortovero wines. The seasonal menus feature lively and colourful dishes, often based on fish accompanied by sprouts, flowers and seasonal fruit, such as the raw fish with nasturtium sprouts, beetroot and peas. Excellent value for money, with à la carte prices ranging from £30 to £40. Initially open only for dinner, it now also offers an interesting tasting menu for £29 on Sunday lunchtimes.

Osteria San Marco

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Dal 2015 lo chef pugliese Claudio Panebianco, affiancato dalla sorella Mariarosa in sala, guida l’osteria di via San Marco a Chivasso, che ha abbandonato lo storico nome “Del Monferrato” per assumere quello della via. L’ambiente, accogliente e ricco di storia, propone oggi una cucina moderna che fonde tradizione piemontese e radici pugliesi, con incursioni internazionali. Piatti  preparati al momento con ingredienti freschi, acquistati quotidianamente, e l’olio extravergine prodotto nei terreni di famiglia caratterizzano l’offerta. Tra gli antipasti figurano carne cruda con maionese alla bagna cauda,  alici marinate con crema di fave e strudel di verdure con curcuma. Le paste fresche fatte in casa sono il punto di forza: agnolotti di ossobuco al burro di nocciola, pici  cacio e pepe e i paccheri al ragù di pesce, tra i più apprezzati. Nei secondi, medaglione di vitello, tagliata, baccalà con verdure e pescato del giorno. I dolci seguono le stagioni e la creatività dello  chef. Due i menu degustazione: carne a 40 €e pesce a 45; alla carta i prezzi salgono ma restano competitivi. La cantina spazia dal Piemonte alla Puglia, con qualche bollicina francese. Nascosto  rispetto al passeggio principale, il locale è oggi un riferimento per chi cerca sapori autentici e un servizio familiare.

Aggiornato gennaio 2026

Ristorante Santa Marta

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In Mazzè, a stone’s throw from the castle (which is currently closed to visitors), Marinella Toscani and her daughter Ilaria Lauricella’s restaurant is housed in a former church dedicated to Saint Martha. Careful renovation has preserved the brick vaults and altar, integrating modern and designer elements. Three rooms spread over two floors offer elegant and intimate settings, with floral details and carefully laid tables. Marinella’s cuisine revisits the Canavese tradition with seasonal and local products. The tasting menu (€39) offers veal with tuna sauce without mayonnaise or caramelised Andezeno onions, squares of fresh pasta with gorgonzola and walnuts, veal cheeks with Nebbiolo or soft goat’s cheese with fruit and dried fruit, and a dessert of your choice. The à la  arte menu includes gnocchi with morel mushrooms and plantain, plin ai tre arrosti, Mediterranean leccia with mandarin coulis and braised vegetables, and the traditional finanziera. Desserts  nclude tarte tatin, hazelnut cake, chocolate tart and gorgonzola semifreddo with orange sauce. Marinella is assisted in the kitchen by Matteo Esposito, while in the dining room, sommelier Ilaria guides guests with professionalism. The wine cellar offers local labels, sparkling wines and Italian and foreign wines.

LOCANDA DEL SOLE    CHIVASSO

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On a central street in Chivasso, just steps from the historic center and the station, the Locanda has welcomed guests since 2007 on Via Roma, after its original opening in 1988. The restaurant is a point of reference for those seeking traditional Piedmontese cuisine, prepared with local and seasonal products. At lunch, a menù with fresh pasta and a choice of one dish among four antipasti and four secondi is available for €17. Among the specialties: agnolotti with three meats, prepared daily, along with lasagne, cannelloni and gnocchi. The menù degustazione (€35) includes carne cruda with Castelmagno, vitello tonnato with salsa antica, vegetable quiche, ravioli del plin with burro Occelli, arrosto della vena, and bonet with mou. On the carta you’ll find dishes such as gnocchi with ragù bianco of rabbit, risotto with asparagus and guanciale, cappello del prete, and lamb shank with beer. Among desserts: torta di nocciole, tiramisù, and zuppetta di frutta. The kitchen is led by chefs Sara Buzio and Luca Gamba, who, together with their mother Daniela, historic owner and maître de salle, also run the catering business. The restaurant combines elegant and welcoming interiors, a veranda surrounded by greenery, and attentive, family-style service.

RISTORANTE SAN GENESIO   Castagneto Po

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A reference point for refined cuisine blending innovation and local tradition. The panoramic location on the Turin hills creates a charming atmosphere, perfect for an informal lunch or a romantic dinner. Interiors are bright and elegant, focused on simplicity and comfort, while the veranda and terrace offer breathtaking views. Hospitality is overseen by Simone Capello, an expert in wine selection: the carta includes Italian and French labels, with particular attention to bollicine, at accessible prices. Service is attentive but informal, ensuring a relaxed mood. Chef Gianni Spegis presents a menù alternating reinterpretations of Piedmontese classics with innovative dishes. Among antipasti: acciughe al verde, battuta al coltello and vitello tonnato sit alongside creations like roasted octopus in Takoyaki. The primi range from Carnaroli di Baraggia with toma, fig saba and confit shallot to agnolotti della nonna ai tre arrosti. For secondi: sottofiletto in Grissinopoli and Finanziera with rooster combs and Marsala. Desserts follow the seasons: warm tortino with zabajone alla Malvasia or torta di nocciola. Excellent value for money: the menù degustazione (€80, wines excluded) offers a complete experience.

RISTORANTE GIACHINO   Chivasso

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In the heart of Chivasso, the restaurant welcomes guests in a modern, warm atmosphere, with open kitchen, wood and brick details, and vintage photographs. The history of the place is deeply tied to the Giachino family, now in its fourth generation. In 2016, after ten years in Murisengo, Gian Luigi and his son Alessandro reopened here, bringing with them experience and passion: the former in the kitchen, the latter specializing in pastry and leavened products. The offering combines Piedmontese tradition with creativity. At lunch, three menù are available (light, business, or degustazione from €16-20, wine or water included). Among specialties: insalata of figs with caprino mousse, carpione della casa, tajarin with 40 tuorli, agnolotti ai tre brasati, and bollito of veal cheek. Also present are fish dishes, gourmet meat hamburgers, and lumache alla bourguignonne. Alessandro creates pizzas and focacce with special doughs, such as “Mica pizza e fichi.” Desserts, all homemade, range from classics like bonet and torta di nocciole to more original delights like crème brûlée with passion fruit. Gian Luigi’s excellence is testified by the award “Il Nocciolino d’oro” and his mention in the historic “Guida dei Ristoranti della Tavolozza” back in 1992.

Ristorante Madama Piola

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Behind the market at Piazza Madama Cristina. Giant photos of agnolotti on the walls, soft lighting with table lamps on French-style tables, and an open kitchen. The menù draws on the tradition of the “Piola”, the old osteria. While waiting for antipasti, you can try trout tartare with panna and spring onion, hazelnut (€12), paté della Piola (€12), or insalata russa veg (€14). Then baked onion stuffed with salsiccia, seasonal vegetable flan, and tonno di coniglio (all €14). Tradition also shines in the primi, with homemade pasta: agnolotti and gnocchi served with ragù, sugo d’arrosto, tomato, burro e salvia, or in broth, as well as a hearty minestrone with trippa (€14). Among the secondi: bollito misto with various sauces served hot in a tureen, plus trippa al rosso, cervo with mushrooms, and stewed baccalà (€16-18). Desserts are traditional: tiramisù in a cup, baked pear with chocolate, and zabaglione (€7 each). The wine carta is extensive, from house wine by the glass to a wide range of labels, almost entirely Piedmontese, with pleasant surprises. The menù degustazion5e costs €45; choosing à la carta, the bill does not exceed €50, drinks excluded.

Osteria 12 Arcate

Osteria 12 Arcate

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Inside a renovated cascina, welcoming spaces ideal for families, friends, events and ceremonies. A “convivial cuisine” based on sustainability and seasonality, with simple but authentic traditional dishes and excellent value for money. At lunch, Tuesday to Friday, a smart menu with 1 dish at €12, two at €16 and dessert included at €20, with cover, water and bread included. The primi are generous, the secondi light with seasonal sides, and desserts homemade. In the evening and on Saturdays, the offer expands: antipasto misto piemontese with acciughe al bagnetto, vitello tonnato, trote in carpione, giardiniera and tomino with honey (€15). Among the primi: corn gnocchi with Castelmagno (€14), ricotta cannelloni with a hint of the sea, or chestnut tajarin with ragù of hare (€16), as well as ravioli with three arrosti (€15). For secondi: venison medallion with pomegranate sauce, porcini mushrooms and potatoes (€18), or guancia of suckling pig in red wine with polenta and chicory (€15). Vegetarian options are always available. Desserts range from panna cotta with chestnuts and zabaione to chocolate and hazelnut fondant (€6). On Sundays, fixed menu at €35 (€15 for children), with 3 Piedmontese antipasti, 2 primi, beef brasato and chocolate fondant. Wine cellar with selected Piedmontese labels at affordable prices.

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.