坎迪亚尼酒店

Over the years, the gastronomic quality of this excellent restaurant has been confirmed and even increased. The cuisine is basic Piedmontese (the ravioli del plin are excellent), with the addition of a few seafood dishes and some more technical courses (such as rabbit à la royale). In fact, solidity and growth are mainly due to the passion of the histrionic owner, Nicola Mecca, who is polite and passionate and also adept at providing pertinent suggestions on Monferrato wines and his beloved Champagnes. Naturally, we would also highlight the location itself, which offers some very fascinating i

Nestled amid the picturesque hills of the Monferrato region, this restaurant overseen by multi-Michelin-starred Enrico Bartolini sees Gabriele Boffa at the helm in the kitchen, a chef who is young in years but already a real connoisseur of Piedmontese cuisine. With experience in some of the world’s best restaurants behind him, Boffa has accumulated expert knowledge and remarkable technical skills. His cuisine ranges from classic regional dishes interpreted in their purest form – such as his extraordinary agnolotti del plin – to more creative options, which demonstrate a connection with the reg

Nestled among the hills of Monferrato and surrounded by its vineyards, this lovingly restored historic farmhouse offers an authentic welcome. The kitchen is dominated by Piedmontese tradition, with some modern touches and national flourishes. Be sure to try the trio of antipasti. The wine list is entirely house‑selected, featuring a Grignolino that deserves attention. Cozy rooms and a salt‑water pool complete the experience.

They’ve played with words here, because “bislacco” (quirky) applies only to the name. This restaurant will win you over with its cuisine: meat dishes, fish, and vegetarian options coexist harmoniously, without forgetting the ever‑present risottos, available à la carte or in tasting menus. Among these, Chocolate Passion stands out, where chocolate – expertly dosed – appears in every course. After all, they call themselves a “cioccoristoreria” (a playful portmanteau of chocolate and restaurant).

Situated in the heart of a small town surrounded by rice fields, this restaurant has a charming and personalised feel. The cuisine is often (but not always) based around fish, which is showcased in dishes inspired by regional traditions. While Robi oversees the front of house with skill and expertise, offering recommendations on wine (over 300 labels, including many by the glass) and rum (his particular passion), Anto prepares a host of delicious recipes in the kitchen.