Massimo Camia
La Morra, Italy
⭐1 Star
The Experience
From Michelin Guide
In this restaurant decorated with modern furnishings, the attention is drawn to the picture windows offering fine views of the La Morra hills and the surrounding countryside. Here, the cuisine prepared by Massimo Camia and his daughter Elisabetta includes classic favourites from the chef’s much-loved repertoire, such as the delicious rack of lamb beautifully presented on Luserna stone and served with a barbeque sauce, as well as other elegant dishes, including a few fish options. The excellent selection of Piedmontese cheese is also worth a mention. The chef’s son, sommelier Iacopo, skilfully and enthusiastically guides guests through the encyclopaedic wine list which includes an extensive choice of Barolo wines and other local labels.
Unique Things
From Visitor Experiences
Family-Run Operation Within a Winery Setting: Massimo Camia’s restaurant is uniquely situated inside the Damilano winery premises, yet it remains a family-run establishment with Massimo’s wife managing the dining room, his son Jacopo serving as the sommelier, and daughter Elisabetta working in the kitchen. This close family involvement adds a personal touch to the Michelin-starred experience.
Innovative Twists on Traditional Piedmontese Cuisine: While Massimo Camia’s cooking is deeply rooted in local Piedmont recipes and ingredients, he occasionally introduces innovative and logical twists to traditional dishes, such as serving rack of lamb on a hot Luserna stone with barbecue sauce or lightly smoked eel paired with sweet and sour chicory and red pepper jelly. This blend of tradition and creativity distinguishes his culinary style.
Spectacular Natural Light and Views Integrated into Dining: The restaurant’s modern decor features large picture windows that flood the space with natural light and offer stunning panoramic views of the La Morra hills and surrounding countryside. This architectural choice enhances the dining atmosphere, making the setting as memorable as the food itself.
Ingredient Stars
From Visitor Experiences
- Fassone Veal Entrecôte: Used in the dish "Raw Cubes Of Fassone Veal Entrecôte," highlighting the restaurant's focus on raw, high-quality meats.
- Rack of Lamb: Served on Luserna stone with a barbecue sauce, showcasing the chef's skill in preparing classic dishes with a modern twist.
- Piedmontese Cheese: Featured in an excellent selection, emphasizing the region's rich dairy heritage.