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.


per portion


Tuna veal in our own way


Fassona raw meet, caper and anchovy sauce


Cod whipped on mashed peas sauce


Tuna chick,  broad beans and red onion


Asparagus with fresh goat cheese


Complete tasting of starters served in the center of the table for all diners


€ 30


Paniscia al salto with gorgonzola cheese


Potatoes gnocchi with cuttlefish sauce and almonds


Tajarin with rabbit ragout and Ligurian olives


€ 16 per portion


Char fillet with wild herbs and fennel


Roast Piedmontese beef in Monferrina sauce


Poached duck eggs with beard of the monks cheese and Bernese sauce


€ 20 per portion - € 16 egg


Tiramisù with Krumiri biscuits


Chocolate and raspberries


Fruit and vegetable compote


€ 8

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