In 2018 a historic restaurant in the center of Castelvittorio, home of the Turtun and mountain oil, reopened its doors thanks to a group of enthusiast young men. Guided by the determination of Samuele Allavena, a legacy of the near “Osteria del Portico”, and the chef Andrea Brioni, assisted in cooking by Paolo Moro and Romina de Certo, and Emilia Campofiorito in the dining room, they form a team that is professionally growing and very close-knit . The atmosphere is cozy, bright and spacious, with wooden furniture and antiques, giving a rural and modern look. From the dining room you can enjoy a splendid view of the valley below. The gastronomic offer, which includes traditional specialties using the best local products, is very interesting. In the à la carte menu we find among the appetizers the previ, rolls of savoy cabbage, the excellent bushmeat charcuterie and the mixed pickles with mayonnaise and mustard. To taste absolutely the ravioli of potatoes and cod and the crusetti with the fresh tomato, all homemade pasta. Among the second courses the specialty of the rabbit triptych (stewed, baked and in pate on a crouton), the mythical stuffed veal breast, and the classic stewed boar. Desserts prepared by the chef such as the hazelnut and chocolate cake and the tarte tatin with milk ice cream. Good selection of wines, especially local. Excellent value for money, the bill is about 40 euro.
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