We are in the Alto Monferrato, among hills that offer fascinating views of the Alps and many traditional and typical dishes, including a fantastic salami, the filetto baciato. The owner, Cinzia runs the kitchen with care and competence, while the dining room is managed with warmth by her husband Enrico. In love with the place and its local traditions, they have reopened a restaurant with a long tradition. Customers are welcomed in a large dining room with a black and white marble floor and large windows overlooking the woods and mountains. On the walls photos and family documents testify to the long history of the place. In plain sight, many bottles of local wines (included in the menu) served with a fair refilling. The kitchen offers interesting appetizers such as the mixed boiled meat terrine, the beef beat to a knife with black truffle and the vegetable flan with the mountain toma cheese; fresh homemade pasta, such as tagliatelle and the classic plin with meat filling and Roasted Gravy, among the second courses boiled meat, Piedmontese mixed fry and game; there is a large choice of cold cuts and cheeses from local suppliers and creative desserts. The chef creates the menu in line with the rhythm of the seasons and prepares traditional seasonal recipes with inventiveness. The portions are generous, with excellent value for money. For a meal, the cost varies between 40 and 50€.
The Osteria dell’Archivolto opened in 1999 by the Papalia brothers offers an excellent Piedmontese cuisine in a family atmosphere. Since 2018, the “Cellar” has been opened, entrusted to a young yet experienced maître and sommelier, Orilia Luca, first maître of the 5 stars L hotel Miramare in Sanremo, and before that, second maître of Villa Crespi by Antonino Cannavacciuolo. The kitchen by mutual agreement with the tavern allows the cellar to present itself as a classy bistro, accompanying the wine with authentic delicacies. The wines obviously dominate the scene with over 1500 labels displayed through the modern and elegant rooms. Thanks to the “Coravin” system, you can enjoy glasses of different important labels without being required to purchase the whole bottle. The dishes on the menu change according the seasonality. The appetizers, like Spanish tapas, look really refined: meat, like Fassona minced beef with Roccaverano foam or foies gras escalope with caramelized black truffle; fish, oysters, stuffed anchovies, crispy shrimp cocktail or cod fritters. The restaurant has a special menu proposal for vegetarians with home grown vegetables. Breadsticks, brioche, focaccia and cakes are all homemade. Always impeccable service. The wines on the menu cover all price categories and the policy chosen by the restaurant aims to maintain reasonable prices and in a proper relationship with quality.
Strolling trough the historic center of Acqui is a memorable experience. You shouldn’t miss a stop at the neoclassic newsstand set up in the center of the Bollente square, where the hottest and most ancient water from this thermal city gushes. The historic churches, the Paleologi Castle and the Episcopal Seminary are also worth a visit. There is much to see and around Bollente square we find this tavern with a nice well furnished and welcoming room inside. During summer you can dine in the pleasant outdoor area. The menu is entirely dedicated to Piedmontese and Acquese cuisine. Start with the appetizers, notably the house mix, consisting of Russian salad, veal with tuna sauce and peppers served with bagna cauda, toma cheese with honey and minced fassona beef (15 €). Among the first courses, you can choose between ravioli del plin or tajarin cooked with meat sauce or porcini mushrooms, but also pumpkin tortelli or salmon tortelli (10 to 15 €). The latter are based on fassona beef, both the steak and the rib (18 to 20 €), and brased and roasted meat as well. You can taste an excellent acquese stockfish and stewed tripe (10 to 12 €). To end on a sweet note, after enjoying the robiola cheese of Roccaverano, follow the house desserts, ever changing at each meal, all to taste. In season you can taste truffles and mushrooms. Courteous and timely service. Excellent wine list with interesting choice of local labels and more.
In the earth of the city, a bright and welcoming venue, tastefully furnished in classic style, and with open wine cellar. The dishes of the day can be found on a dedicated board, and are presented by a polite and attentive staff. The kitchen, since the summer of 2017, is the kingdom of two chefs – Parisio Maurizio e Abrile Roberto – renowned in this area. The cooking philosophy, however, did not change, as it maintained strong ties with the Piedmontese and Ligurian traditions, sometimes strictly adhering to these, while in other cases introducing a few variations, and venturing with more modern presentations: the cima alla genovese and the brandacujun – anchovies and stock fish, are side-by-side on the menu with traditional Piedmontese dishes, especially meats cooked as roasts, roast beefs, carpaccio’s, and the must-have tripe “in umido”. Among the first courses are the traditional ravioli and tagliolini, but also gnocchi and delicious soups. All the ingredients are carefully sourced, and come from local farms; when seasonal, truffles and mushroom are always on the menu. A la carte, the price is roughly 30-35 Euro for an entrée, a first course, and a second course, excluding wine. The restaurant defines itself as a “Petite Champagnerie”, hinting to a passion for bottle-fermented Spumante wine. You will find some Italian sparkling wines which are proving very successful, such as blanc and rosé wines by Cuvage, local producers whose winery definitely deserves a visit.
Situated strategically between Milan, Turin, and Genoa airports, and close to important commercial and touristic hubs, this restaurant was established in a tastefully renovated farmhouse. The location includes a big hotel with halls for conferences and events, and a restaurant, recommended as a handy location for receptions, but also for those who want to experience a tasty, traditional cuisine. This structure is surrounded by vast green areas, and it offers a wide parking space and children’s play-areas. The “Carrettino” proposes a working lunch from as little as € 12, together with a generous tasting menu from € 30. The latter allows you to try typical recipes of the Piedmontese tradition, such as filled pasta, risottos, beef and veal – including Fassona – meat, and special dishes prepared with buffalo meat (which is low-fat and easy to digest) such as ham and salami, served grilled. All the meat comes from Italian animals, bred sustainably and with special attention to their nutrition and well-being in the Fabbrica farm, located close-by and managed by the very same owner of the restaurant and hotel, together with his wife, and their staff. The meat, together with other products of the farm, can be purchased in the shop located next to the entrance of the restaurant. When seasonal, we suggest you try the delicious Tortona’s strawberry, Slow Food certified.
Inside an old building with exposed bricks in the historic center, this spot includes a wine bar that gets very busy during cocktail hour and a restaurant with spacious dining rooms. The restaurant was born 10 years ago out of an idea of Massimo and Titti who wanted to offer high quality cuisine and products at fair prices in a fascinating corner of the city. Two menus are available at lunch time: € 20 for two dishes or € 30 with water, coffee and cover. You can also choose from an interesting list of first and second courses: tajarin and baked cannelloni, rabbit casserole or roasted fatty ox. A selection of cheeses served with honey is always available. Wide a la carte selection of dishes in the evenings with a gourmet menu for € 35 and grand gourmet for € 50. You’ll find traditional seasonal Piedmontese dishes with some Ligurian influences such as bagna cauda, finanziera as well as dishes with mushrooms and truffles which are typical in Monferrato. Among the second courses veal dominates. Very wide selection of wines: we recommend the Monferrato labels, and the young and local sparkling wines which have recently been very successful.