Guidoristorante

Lidia and Guido Alciati opened their restaurant in 1961 and Italian cuisine has not been the same since – their hard work signalled the beginning of real change which revolutionised cooking in Italy. They were among the first to understand the importance of regional ingredients, sourcing excellent produce which Lidia then showcased in her superb dishes, while Guido was responsible for the attentive service and excellent wine list. Their teachings live on in the sumptuous dining rooms in Villa Fontanafredda, where their children continue the culinary traditions established by their parents. Ugo’s sensitive skills in the kitchen and Piero’s experience front of house contribute to the success of this restaurant, where the best food and wine from the region in served in deceptively simple dishes that have few equals. One of the highlights is the plin (stuffed agnolotti pasta closed with a “pinch” by Lidia), which has drawn visitors here from all around the world and which is as delicious as ever – the pasta is stuffed with meat and vegetables and served with a velvety meat sauce. A modern fireplace adds a contemporary feel to the austere, old-fashioned elegance in one of the dining rooms.

A landmark of modern Piedmontese cooking, opened in 1961 by Lidia and Guido Alciati and now carried by the next generation. The dining rooms sit within the Villa Fontanafredda estate, pairing old-villa formality with a kitchen that keeps the focus on regional ingredients and deceptively simple plates.

Agnolotti del plin, filled with meat and vegetables and finished with a glossy meat sauce, is the dish that defines the house. In season, Alba white truffle is a headline ingredient across the menu. Rich egg pasta is another cornerstone, including yolk-heavy tagliatelle designed to carry butter, stock and truffle.

Tasting menu priced at 85€ per person, excluding wine and truffle. The cooking is rooted in Piedmont, built around regional produce and classic forms, with the house’s emblematic agnolotti del plin served in a concentrated meat sauce.