Nordelaia

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

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

Occupying a 17C palazzo in the village centre, this restaurant showcases regional cuisine in all its glory. Specialities include agnolotti (stuffed pasta) served in three traditional ways (plain, cooked in wine, or with a meat sauce), boiled tongue, and local hazelnut semifreddo with chocolate fondant, all accompanied by wines chosen from an extensive wine list. Added attractions are the open fire in winter, an attractive outdoor space for summer dining, and a few comfortable guestrooms to the rear.

Situated on Ovada’s main square, this restaurant has the pleasant friendly ambience of an attractive trattoria, while its menu takes guests on a delicious culinary journey through the Piedmont region, including local specialities such as home-made tajarin pasta, braised beef in Ovada wine with mashed potato, and the local bunet dessert (finanziera stew also makes an occasional appearance). The restaurant is also a wine bar/boutique offering a selection of wines, including different Barolo labels (presented area by area) and aperitifs served both at lunchtime and dinner.

Deep in the Apennines, at the heart of a tiny village, you’ll find a cozy osteria run with passion by a young couple. The cuisine draws on Ligurian and Piedmontese traditions, honoring seasonality with both land and sea dishes: from fragrant fried anchovies with basil-lime mayonnaise to house-made ravioli filled with sea bream alla ligure. Lunch features a simple daily menu, but on request, an à la carte service is available by reservation.

The magnificent biodynamic La Raia farm, an enchanting 180-hectare oasis between Novi Ligure and Gavi, is home to a contemporary art foundation, the Rossi Cairo family winery, a Steiner school for employees’ children, guest accommodation, and this restaurant which benefits from a fertile ecosystem that provides much of its zero-mile produce. The cuisine is rooted in local traditions which have been reinterpreted in contemporary style. In the evening (and at lunchtime at weekends), choose between an à la carte, a tasting menu inspired by wines from the property’s estates between Gavi and Langhe