Cuneo, the capital of the Province of Cuneo in northwestern Piedmont, Italy, sits at an elevation of 550 meters at the confluence of the Stura and Gesso rivers. With a population of approximately 55,747, it is the fifth-most populous city in the region. Strategically located near six major mountain passes—including Colle della Maddalena and Colle di Tenda—Cuneo serves as a vital gateway to the Alps. Its historic center offers a compact, walkable environment ideal for travelers seeking a blend of cultural heritage and access to outdoor adventures. The city's position makes it a convenient base for exploring the surrounding municipalities and mountain routes.
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Stay in the historic city center near the confluence of the Stura and Gesso rivers. This compact area offers easy walking access to local amenities, restaurants, and cultural sites, making it the most convenient base for both business and leisure travelers.
Cuneo does not have its own airport. Travelers typically arrive via road networks connecting to major hubs. The city is highly walkable, and public transport links facilitate easy access to neighboring municipalities and the nearby mountain passes for day trips.
Spring and autumn offer mild weather ideal for exploring the city. Summer is perfect for hiking and accessing the nearby mountain passes like Colle di Tenda, while winter provides opportunities for skiing in the surrounding Alpine regions.
Described as a “meeting point between Piedmont and Liguria”, this quiet, welcoming restaurant in the historic centre of Cuneo focuses on ingredients and recipes from these two regions – the family, all of whom are involved in the restaurant (the women in the kitchen and the men front of house), are from Liguria. The generous, top-quality cuisine is prepared using seasonal produce with a personalised touch and is accompanied by a good selection of wine, also available by the glass.
WebsiteTwo bright rooms in the heart of the old town welcome guests with warmth and professionalism, courtesy of the all-female staff. A refined atmosphere, the scent of wood and meticulous attention to detail create the backdrop for the dishes created by the two chefs, conceived to delight both the eyes and the palate. The menu is based on solid traditional foundations, but with contemporary and creative touches. Choose from two tasting menus and an à la carte menu, featuring dishes made with seasonal ingredients. The focus is on meat, as is traditional in Piedmont, but there are also refined seafoo
WebsiteThe whole family (mother and four children) is involved in the running of this restaurant, both front of house and in the kitchen. If you’re looking for top-quality cuisine which focuses on local ingredients yet is also creative and innovative, then this is the place for you! Classic-style dining room with the occasional modern decorative touch, plus a well-stocked wine cellar offering a selection of 700 labels.
WebsiteSituated in the historic centre just a stone’s throw from the elegant Via Roma, this restaurant is decorated with paintings by renowned modern artists such as Pignatelli, Andy Warhol, and Valerio Berruti. The ground floor is home to a colourful wine bar, while the first-floor restaurant serves traditional cuisine made from local ingredients with a natural focus on Piedmont. There is also a fish alternative for non-meat-eaters.
WebsiteQ.B. Bistró is a small, welcoming venue in the heart of Cuneo’s historic centre, overlooking a quiet, secluded street. The kitchen looks to the contemporary with dishes that are essential yet thoughtful, built upon seasonal ingredients and carefully selected raw materials. The considered and well-structured wine list opens its gaze willingly to natural and organic bottles, with labels that tell stories of terroirs and independent producers. A youthful and pleasing establishment, ideal for those seeking simplicity, attention to detail and an authentic measure of passion.
WebsiteJust outside Cuneo, at Boves, Da Poliziano is a family-run establishment that combines the hospitality of a hotel with a table attended to in every detail. The kitchen follows a tightly focused menu built around seasonality, enriched by a contemporary touch from young Luca, who draws on experience gained beyond these walls. In winter – particularly between December and January – the Helix pomatia snail ravioli with its own ragù is a must-order: a signature dish of rare finesse, worth the trip on its own.
WebsiteAttraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.
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