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

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

FIRST COURSES

Paniscia al salto with gorgonzola cheese

 

Potatoes gnocchi with cuttlefish sauce and almonds

 

Tajarin with rabbit ragout and Ligurian olives

 

€ 16 per portion

SECOND COURSES

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

DESSERTS

Tiramisù with Krumiri biscuits

 

Chocolate and raspberries

 

Fruit and vegetable compote

 

€ 8

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