Carlo Scibilia
Google
Great, great restaurant, with a typical yet innovative cuisine. The chef is putting together both the cornerstones of the traditional Piemontese tasty cuisine (such as raviolini del plin, tajarin, finanziera, chiocciole, torta di nocciole) with elements issuing from international (e.g. paté de foie gras, caramelized onions), to build really tasty yet delicate dishes. The "Torta morbida di nocciole con zabaglione caldo", among the desserts, is unmissable and unforgettable! The wine card is complete, i.e. not limited to the piemontese wine cellar, with all good quality wines. For example, with tried a relatively "basic" Dolcetto di Dogliani (2018), so a normal wine, not very old and not so far from the area, yet it was a really nice surprise, with 14° alcohol and a definitely good structure. Average prices and friendly staff. We stepped in the place today for the first time, having found it through word of mouth, and we stepped out really happy. We'll be back!