All'Enoteca

A standard-bearer for regional cuisine, Davide Palluda continues to delight guests year after year. Based on faithfully interpreted Piedmontese recipes, such as the excellent plin al sugo d'arrosto or dishes that have been skilfully updated with no unnecessary frills, his cuisine aims to please guests at every turn. The restaurant is situated in a modern room on the first floor of a 19C building with a charming wisteria-adorned terrace. The ground-floor Osteria offers simpler, less expensive fare.

A first floor dining room in a 19th century building, opening onto a wisteria draped terrace, with a simpler osteria downstairs. Davide Palluda's kitchen reads like a modern gloss on Piedmont, faithful recipes, tight technique, no ornament for its own sake. The wine list is built for people who want to drink the area properly.

Signature anchors: plin pasta and roast meat juices for the sugo d'arrosto, Piedmontese vegetables and herbs in season, and a cellar that leans hard into the local Roero and broader Piemonte. Dessert is a calling card, with a pastry programme treated as a main act rather than an afterthought.

Piedmontese cooking anchored in classic regional recipes and a seasonal, contemporary finish. Expect highlights such as plin in roast gravy, plus a tasting menu and updated traditional dishes that keep the flavour profile recognisably Roero and Langhe.