We serve goodness, elegance and courteousness.
In a dish, our mission.

Philosophy in cuisine

Create, innovate and experiment, in respect of tradition. This is the philosophy of the Faletta 1881 restaurant. The dishes on offer are all created using ingredients that have built, and continue to build, the gastronomic history of this extraordinary land, Piedmont, but they are reinterpreted in their preparation, geometries and presentation. Elena and Giovanni are also not content with simply offering local cuisine. They are intent upon seeking and meeting the best producers in the area to discover, thanks to their experience, the typical features and potential of each individual product, from the flour for the bread to the cheeses and cold meats…

Every ingredient is carefully selected to guarantee that guests enjoy an unforgettable sensorial experience. The restaurant has a charming open kitchen, allowing guests to see the chef, Paolo Viviani, with his staff, at work. Here, too, as in every other inch of the estate, the atmosphere is elegant yet, at the same time, friendly, because the essential ingredient, which must never be missing, is the pleasure in feeling comfortable.

STARTERS

 

Tuna veal in our own way

 

Fassona raw meet, egg cream and mustard

 

Goat cheese rocher, hazelnuts and pepper

 

Summer chicken salad

 

Marinated trout with citrus, fruits and dill

 

€ 16 per portion

 

 

Complete tasting of starters served in the center of the table for all diners. € 30 per person

FIRST COURSES

 

Crunchy rice with saffron, burrata cheese and zucchini

 

Tajarin with three “cooked and raw” tomatoes

 

Rabatoni with hazelnut butter

 

€ 16 per portion

SECOND COURSES

 

Creamed cod, bean purea and escarole sautéed with anchovies

 

Fassona steak, cherry tomatoes and red wine sauce

 

Roasted guinea fowl breast with potatoes and red onion jam

 

€ 20 per portion

DESSERTS

 

Tiramisù with strawberries and alchermes

 

Panna cotta with peaches and mint

 

Piedmontese delight

 

€ 8

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