Piedmont

Restaurants in Piedmont

At Piedmont restaurants, you are not limited to classic Italian cuisine. Flavors and execution range from refined French fare in top-notch restaurants to home-style, traditional dishes served in little stone villages. Some of the most popular preparations include creamy, Piedmontese sauces with local goat cheese, and items featuring the coveted white truffle. Some of the best restaurants in Piedmont are run by Michelin-starred masters, while other (equally sensational) spots have a quintessential Italian Nona at the helm.

The All'Enoteca restaurant offers dishes made by Chef Davide Palluda, such as duck and rabbit seasoned with olive oil slowly cooked for as many as three hours.

The menu at Antica Corona Real Da Renzo restaurant offers seasonal ingredients, so the variety is always changing and reflects the time of the year. Whether you dine in the sunny days of summer or a frosty winter evening, every plate will have a traditional touch.

Among our favorite restaurants in Piedmont is the Combal Zero restaurant. The two-Michelin Star chef, Davide Scabin, is considered one of the most talented culinary researchers. He creates amazing dishes designed with a renowned attention to detail.

The Guido restaurant, opened since 1960, offers traditional dishes with a contemporary touch, served in a dazzling dining room. Like many Piedmont restaurants, it also features a fantastic selection of wines.

Take a seat in the design-minded café with a bookstore. In the shadow of a monumental palazzo, taste tiny roasted potatoes; focaccia with artichokes, prosciutto, mortadella, and mozzarella; and a farfalle salad tangy with capers.

One of Turin's many famous old cafés where you can have a coffee or aperitif in style. Laid out under a vast chandelier, the spread at Caffè San Carlo is as rococo as the florid 1822 interior.

Davide Palluda, the talented young chef at All’Enoteca restaurant, in the small Langhe town of Canale, not far from Alba, packs duck, rabbit, and guinea fowl into olive oil and waits three long years until they achieve the plush concentration of a confit (crazy-good!).

Order the wild-greens–and-sausage pie at Pizzeria da Cristina, an oasis of Neapolitan warmth and tomato sauce just outside the center.