Foresteria del Castello di San Giorgio Canavese

Three dining rooms of contemporary atmosphere receive guests, one of which overlooks a delightful garden where, during the warmer months, just three tables are available: advance booking is therefore advisable. The cooking is firmly rooted in the Piedmontese tradition, yet allows itself to be pleasingly enriched by creative impulses and occasional forays of Oriental inspiration. Should you wish, the chef-patron himself will guide you through the menu, enriching the experience with exact and passionate explanations of each dish. Of considerable note also is the cellar, which numbers some 1,700

Fans of Piedmontese cuisine will find one of its best exponents in this restaurant located at the end of a beautiful porticoed street in the historic centre. Savour some of Italy’s most exciting regional cooking, such as snails, bagna caoda, agnolotti pasta, a few (mainly freshwater) fish dishes, braised and boiled meats, “finanziera” stew and some extraordinary desserts – all prepared in magnificent style.

The name pays tribute to Lake Candia, and we are in a mid-18th century farmhouse which is located within the town. You will find a pleasantly regional, family atmosphere and the restaurant’s traditional cuisine includes popular dishes such as onion cooked three different ways with a faux “bagna caoda” sauce and smoked ricotta.

‘Darmagi’ in dialect means ‘what a shame’, and it would indeed be a shame not to cross the threshold of this secluded little villa, enveloped in a warm and genuinely homey atmosphere, particularly evocative in the handsome dining room with its fireplace. The cooking celebrates with conviction the traditions of Piedmont and Canavese; on winter weekends, the fritto misto and bagna caoda are simply not to be foregone. In the warmer months, a pleasant terrace immersed in greenery, complemented by the convenience of ample parking.

Even if you’re not a local, you’ll feel at home in this old property which offers a glimpse of the Piedmont of old. In this 19C building, with a typical balcony running along the inner courtyard, the atmosphere continues into the dining room and, of course, via the dishes on the menu. Here, regional cuisine is celebrated to the full, so you’ll find lots of meat (although some fish options are also available), accompanied by a carefully selected choice of vegetables, some grown in the restaurant’s own garden.

Situated on the main square of a charming village, this hotel-restaurant dates back to the late 19C and is run by the friendly Arsini family. The setting here is truly picturesque, thanks to the village’s location on a green and sunny ridge in the Val Chiusella, surrounded by cyclamen bushes and majestic birch and chestnut trees. Meanwhile, the Piedmontese dishes offer excellent value for money, with a focus on local ingredients and produce from the wider region. If you’re a fan of traditional cuisine, don’t miss the tripe alla campagnola with polenta taragna whipped with butter, while in seas

Born as a fishmonger’s and transformed over time into a small seafood delicatessen, this venue welcomes guests into a simple yet thoughtfully appointed setting, with an intimate front room and a colourful conservatory at the rear that opens to the outdoors in summer. Here Ivan manages front of house with courtesy and expertise, while in the kitchen Bartolo selects the freshest produce with great care. Among the more distinctive offerings, the original and well-executed “seafood charcuterie” stands out, alongside fried squid that is also available for takeaway. Not to be missed is the pan-cooke