Guido da Costigliole | Michelin Star
In the fifties Guido and Lidia Alciati invented a new model of restaurant where, long before the phenomenon of slow food, genuine raw materials were proposed and personally searched for from local farmers.
The same tradition is continuing today at the Michelin star “Guido da Costigliole” restaurant, situated in the ancient cellars of the monastery, where the walls with the oringinal stone of Langa and the ceilings in original exposed bricks create an atmosphere of great warmth and charm.
Chef Luca Zecchin
Luca's cuisine mostly comes from traditional inspiration but there is no shortage of fanciful and original dishes, without going overboard and without losing sight of the fact that a dish must please the palate and not just the eye. It is created to be eaten and not just to amaze. “It is perhaps following our instincts as lovers of good food and wines that we invented this restaurant - for the subtle pleasure of unleashing our imagination in the kitchen.”;
In summer the Monterosa terrace, overlooking the kitchen and the Langhe hills to the Alps makes the flavours of the “buona tavola” more pleasurable when the dusk is fading in shades of warm sunset.
What they’re saying about us
Los Angeles Times
Queen Ravioli Del Plin in the World.
Prodotti di prima qualità, finezza nelle preparazioni, sapori distinti, costanza nella realizzazione dei piatti.