Le Marne Relais Hotel Review | Hotels Above Par

"Set beneath original late-19th-century barrel-vaulted ceilings within the Relais, this restaurant showcases Chef Mykyta Bida’s modern take on Piedmontese cuisine, using typical local ingredients reimagined and pairing them with estate wines such as an excellent 2019 Barbaresco. Among the specialties are hand-chopped raw veal, rich 30-yolk tajarin—thin egg pasta—served with smoked butter, and agnolotti della tasca stuffed with veal cheek, all contributing to an experience that blends regional tradition with contemporary flair in a warm, vineyard-framed setting." - Mariangela Rossi