圣马丁套房

This restaurant in the heart of the town serves excellent contemporary cuisine (meat and fish, plus a few vegetarian options). The menu features dishes such as fregola sarda (a type of couscous) with tomato, buffalo mozzarella, friggitelli peppers and fried capers, with a personalised twist added by talented owner-chef Matteo Ridoni.

A timeless atmosphere lingers in this hamlet, a former rural abbey that speaks to the region’s deep ties with agriculture and its enduring traditions. Those same roots are reflected in the menu of this humble, almost austere osteria: agnolotti with roast meat sauce, local cured meats and cheeses, panissa, and bunet. Prices are very fair, especially with the Menù dell’Oste (under €40).

Located in the heart of the historic center, this restaurant is distinguished by its warmly welcoming and attentive management. The cuisine alternates between fish and meat dishes, prepared with a personal touch yet still rooted in tradition. Among the desserts, highlights include the indulgent bunet or zabaione served with canestrelli cookies.

Warm colours such as teal and ochre give this restaurant a cosy and welcoming ambience. The cuisine here is authentic and traditional in style, with dishes based on top-quality local ingredients accompanied by a choice of regional wines. There’s also an outdoor area for summer dining.

A culinary landmark in the Novara province, this restaurant has been run for decades by the enthusiastic Naggi sisters, whose family have owned the premises since 1934. The secret to their success lies in the warm welcome and the delicious traditional cuisine, which includes fresh homemade pasta, an extraordinary paniscia (a type of risotto), and stuffed boiled chicken served with various sauces and chutneys displayed on a trolley. All the dishes are full of flavour and made from seasonal ingredients. You’ll have no problem finding a good wine to accompany your meal from the impressive wine li

This restaurant’s warm, elegant and rustic atmosphere with wooden furniture and exposed beams provides the setting for its seasonally inspired, regional cuisine. The experienced owners are welcoming and attentive, while the menu features specialities such as frogs’ leg and courgette flower risotto.

Nestled in the heart of Oleggio, beneath the portico that opens onto the charming main square with its historic bell tower, Chef Corrado Lombardo showcases his extensive expertise. The restaurant offers an understated entrance and a warm, inviting dining space, complete with intimate tables and a delightful ambiance. The menu masterfully blends culinary skill with traditional flavours, paying homage to seasonal produce and highlighting the finest ingredients with well-judged seasoning and subtle contrasts of aroma. This is all paired with impeccable yet approachable service, creating a refined