Albergo Diffuso Belvedere

With Fausto front of house, his wife Rosella at the helm in the kitchen and daughter Gaia who not only works in the dining room but is also responsible for the desserts, this restaurant celebrates Piedmontese cuisine on a menu that changes weekly in order to ensure that ingredients are fresh and seasonal. Meat takes centre stage, alongside excellent fresh pasta dishes (such as the famous agnolotti) and delicious desserts including fiordilatte ice-cream. The wine cellar is well stocked, thanks to the restaurant’s own production of Pinot Nero (dry and sparkling labels), while for anyone wanting

The tradition of the Monferrato region has been told for generations through simple local cuisine. Indeed, there is an inviting list on the menu in which none of the great classics are missing: peppers with bagna cauda, vitello tonnato, tagliolini with Cervere leek sauce, stewed tripe, braised veal stew with Barbera d'Asti, the sweet "mattone monferrino" and so on. Straightforward flavours to pair easily with an endless wine list for true fans of Langhe, Asti, all of Italy and France. All "seasoned" with proper customer care and pleasant outdoor service for the warm weather. Basically, the res

At this family restaurant, the daughter is now at the helm in the kitchen, having taken over from her grandmother a few years ago, while her parents oversee the dining room where the rather old-fashioned 1960s decor is brightened by their attentive service. The menu continues to focus on traditional Piedmontese dishes (especially from Monferrato) cooked in a simple, almost homely style, including specialities such as veal with a tuna sauce (usually known as vitello tonnato), agnolotti monferrini (a type of ravioli), tajarin with porcini mushrooms, finanziera stew, and torroncino parfait. The w

Perched in a panoramic setting amid extraordinary rolling hills, this restaurant is housed in a seventeenth-century former monastery transformed into the refined Relais San Maurizio, one of the region’s most exclusive venues. Andrea Alciati and Monica Magnini preserve and reimagine the legacy of Guido and Lidia Alciati, legendary figures in Piedmontese gastronomy. In the kitchen, Cuneo-born chef Fabio Sgrò carries on the family tradition with respect and passion, interpreting it through a modern lens: his revisited menu also features freshwater fish and a selection of off-menu specials that en

You pass through beautiful hilly scenery to get to Cartosio, where you’ll find this typical country house specialising in local cuisine. Although it’s been in business for several decades, during which nine different generations have been at the helm, the formula has (fortunately!) hardly changed, with a focus on Piedmontese dishes made from top-quality local and seasonal ingredients, with the main courses still cooked on the wood-fired stove. The wine list includes some excellent vertical labels, especially from the main wineries in the Langhe. Simple yet attractive guestrooms are also availa

This little bastion of traditional Monferrato cuisine is situated in a rustic building on the side of a road outside Masio. Most of the dishes here are local in flavour (as is the wine), including specialities such as Russian salad, veal tongue in green sauce, braised beef marinated in Barbera wine and semifreddo al torrone dessert. The classic, comfortable dining rooms have a welcoming feel.

Since 1869, five generations have reinterpreted Piedmontese tradition through a modern lens. In an elegant, intimate setting, the restaurant serves dishes that fuse history and innovation – don’t miss the potato-and-hazelnut gnocchi with robiola cream. In the warmer months, reserve a table on the panoramic terrace: the view of the town hall and the hills of Castelnuovo Belbo is pure poetry.