Serralunga d'Alba Castle
castle in Piedmont, Italy
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Carrù
Hotel archive, loyalty coverage, and guest-verified insight entry points for Carrù.
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Nearby attractions
Dining
Vascello d'Oro
The Vascello d'Oro, located in the heart of the village linked to the fat ox – the star attraction from November to Easter – has been welcoming guests to its cosy rooms steeped in history since 1887. If you are in company, ask if you can go down to the cellar: here, in the charming “Crota dl'amicissia”, a round table for ten people invites you to share bagna cauda in a warm and authentic atmosphere. The menu reflects Piedmontese tradition with skilfully prepared iconic dishes: creamy Russian salad, meat and vegetable ravioli, “finanziera”, crispy fried delicacies and the inevitable selection o
WebsiteFRE
Nestled among the vineyards of the Réva resort less than 4km from the delightful village of Monforte d'Alba, you’ll find the FRE restaurant run by chef Francesco Marchese, who offers a perfect combination of sophisticated French techniques and fine ingredients from the Langhe with refined simplicity. For all their sophistication, the dishes are always full of rich flavours – the ravioli del plin with crispy sweetbreads, onion cooked in milk and dehydrated beer yeast is a perfect example. There’s a superb wine list with labels also available by the glass, while more informal fare is served at t
WebsiteMassimo Camia
A new chapter for the Camia family, historic interpreters of haute cuisine in the Langhe. Chef Massimo, together with his daughter Elisabetta, starts anew in a refined location among vineyards and hills, where a renovated rustic building becomes inn and restaurant. Here, Langhe tradition dresses in contemporary elegance; dishes that tell the story of the territory with character, such as risotto with local snails and Roero asparagus, while in the dining room his sommelier son will know how to recommend the right pairing from an almost encyclopedic choice of wines available in the cellar. A few
WebsiteLa Rei Natura by Michelangelo Mammoliti
This young yet already established Piedmontese chef, of part-Calabrian heritage, offers a creative and personal cuisine deeply anchored in its raw materials, particularly vegetables, the majority of which are sourced from his own kitchen gardens and greenhouses, managed according to biodynamic principles.Three tasting menus are available, from which individual dishes may also be chosen à la carte: De Rerum, comprising ten courses, presents the most complete and current expression of the chef’s vision; MAD 100% Natura places the plant world at the very centre, with animal protein in a discreet
WebsiteBorgo Sant'Anna
Nestled among the vineyards and overlooking the gentle hills of the Langhe, this restaurant helmed by chef Pasquale Laera presents a cuisine of distinct identity, where Apulian roots dialog with Piedmontese terroir in a personal, measured balance. In the tasting menus and à la carte offerings, seafood, seasonal vegetables, and select meats coexist, always treated with precise technique and keen gustatory sensitivity. Among the most striking dishes, the hay-smoked buffalo mozzarella with buttermilk and Senise pepper remains a signature course, effectively encapsulating the chef’s philosophy.
WebsiteAntica Corona Reale
Situated between the Langhe and Monviso, this historic restaurant was founded in 1815. Run by the Vivalda family for five generations, it started out as a dairy farm before gaining a well-earned reputation for its cuisine. Owner-chef Gian Piero Vivalda creates top-quality menus featuring expertly prepared, colourful and aromatic dishes. Popular with food-lovers from Italy and abroad, Antica Corona Reale is also a point of reference for many local businesses who supply it with capon, guinea fowl, veal, Carmagnola peppers, porcini mushrooms and much more besides. The menu offers an array of enti
WebsiteGuidoristorante
It was 1961 when Lidia and Guido Alciati opened their restaurant, giving life to a revolution that would forever change the face of Italian gastronomy. With dedication and sacrifice, they marked an epochal turning point: they were among the first to understand the value of the territory, passionately seeking out small niches of gastronomic excellence. Lidia, at the stove, enhanced these products with cooking that was immediate and respectful of the raw materials, while Guido oversaw exceptional service and an extraordinary cellar. Today their legacy lives on and is renewed in the sumptuous hal
WebsiteIl Verso del Ghiottone
This restaurant housed in an 18C building has a warm, rustic feel with terracotta, stone and brick decor and black tables with American-style place mats, resulting in a vibrant yet elegant atmosphere where the service is informal and yet also highly professional. The cuisine is inspired by regional recipes which are reinterpreted and given a lighter flavour. There’s no shortage of interesting fish dishes, including the exquisite red shrimp, which is half-cooked, half-raw and served with passion-fruit caramel.
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