The Lake House

‘Darmagi’ in dialect means ‘what a shame’, and it would indeed be a shame not to cross the threshold of this secluded little villa, enveloped in a warm and genuinely homey atmosphere, particularly evocative in the handsome dining room with its fireplace. The cooking celebrates with conviction the traditions of Piedmont and Canavese; on winter weekends, the fritto misto and bagna caoda are simply not to be foregone. In the warmer months, a pleasant terrace immersed in greenery, complemented by the convenience of ample parking.

The name pays tribute to Lake Candia, and we are in a mid-18th century farmhouse which is located within the town. You will find a pleasantly regional, family atmosphere and the restaurant’s traditional cuisine includes popular dishes such as onion cooked three different ways with a faux “bagna caoda” sauce and smoked ricotta.

Even if you’re not a local, you’ll feel at home in this old property which offers a glimpse of the Piedmont of old. In this 19C building, with a typical balcony running along the inner courtyard, the atmosphere continues into the dining room and, of course, via the dishes on the menu. Here, regional cuisine is celebrated to the full, so you’ll find lots of meat (although some fish options are also available), accompanied by a carefully selected choice of vegetables, some grown in the restaurant’s own garden.

In elegant and intimate spaces with soft, muted tones, guests enjoy the contemporary cuisine of Matteo Marra. Meat and fish feature equally on the menu, with a constant emphasis on meticulously crafted and spectacular presentations of dishes. A small outdoor area sits under a portico, with tables that must be reserved well in advance during the warmer months. Coffee and aperitif service is also available at the adjacent Laboratorio, at No. 10.

An excellent restaurant situated less than five minutes from the town centre, Regallo has a contemporary decor with features that recall its former function as a factory. At the helm in the kitchen, skilful chef Claudio Ravinetto prepares dishes with an exclusive focus on fish, including interesting options such as cuttlefish tagliatelle with cream and diced winter roots such as celeriac, served at the table with an excellent hot vegetable broth.