Guido da Costigliole

Very nice restaurant inside 1619 hotel residence. The staff were friendly. We took tasting menu. In some of the dishes I had expected more flavor and taste. But in general it was tasty. Good wine pairing

My friends and I had the most amazing culinary and wine experience at Guido da Costigliole. Right as we entered the restaurant we were already in awe by the surroundings and the insane wine collection they had in their ancient cellars. We had the white truffle 3 course menu with wine pairing. The dishes were truly amazing, traditional in flavors, from the tartar to the tagliolini egg pasta (which they call Tajarin in Piedmont) and we were so very full in the end. The menu looked deceivingly light but we were so satisfied, and glad we didn’t order anymore on the a la carte menu (which looked delicious too by the way). The white truffle given to us was super generous. It was like shaved mountains of white gold. We were very happy. Camilla was an amazing hostess, and Andrea was the most excellent sommelier. We had such a wonderful night and was so glad this was our first dinner out of many more too go in Alba this week. Such a great start of our truffle trip!

Excellent execution of traditional delicacies. We went for the "traditional" tasting menu which included some of Piedmont's most recognizeable dishes (vitello tonnato, meat agnolotti, and more). Wine pairing boosted our dinner to a new level. Great experience.

What can I say about Guido da Costigliole? Undoubtedly, it is one of the best places in Piemonte. Located in Relais San Maurizio, a fantastic property surrounded by old trees and gardens, with its brick walls and ceilings, its menu is very local and sophisticated at the same time. Andrea and Monica care for each table, always suggesting the best alternative. Their plin, Andrea’s mother's recipe is the best in the region. The wine list is long and complete, with alternatives for all tastes and prices. And please don't miss the Gelato!

Beautiful views, professional service: but that’s about it. The food was mostly disappointing. Most of all: we ordered the 11h cooked chicken for an incredible €140. It has been a more than average piece of chicken which was dry. It felt absurd to pay €140 for it. The pasta was OK, but not special either. So was the guinea fowl. Ok - but not more. Thus, not worth the price tag in my eyes. There are many other places with great views but better food at a fraction of the price

Had dinner, very disappointed. Couldn’t see why they have a star, nothing special not existing. The food wasn’t even tasty. The only thing it was is expensive. The funny thing is that all around them is full of great restaurants with the best food ever. What a mistake…

The restaurant has a pleasant atmosphere, but the service could use some improvement. Our experience was affected by the long wait times—our dessert took 30 minutes to arrive, which was quite frustrating. While the staff was friendly, the overall speed of service needs attention. Hopefully, this can be improved in the future.

Excellent food and some of the very best truffles in Piedmont. Have been many times over many years and always excellent.

We were disappointed in several ways. We ordered spaghetti with anchovy sauce. Loved the sauce but the spaghetti was barely cooked. We didn't send it back as we thought the Michelin star chef should know how to cook pasta and probably we were mistaken. The $30 salad was quite good, although it was a little surprising when we had to mix our own salad dressing. My wife had scallops that were good but probably a little underdone. I had a crispy veal dish that was very small with a nice crispy surface, rare to raw on the inside, plus several pieces were very tough and chewy. The wine list is as large as the phonebook of many American cities with populations of 250,000 or more. We ordered a very expensive barolo wine from 2004, a great year by reputation. I can't fault the restaurant for the taste of the wine, but it too was a disappointment, probably greater than the meal itself. We felt like we paid three times the price of most of our meals and enjoyed it about 1/3 as much.