La Rei Restaurant

Our restaurant La Rei is a place of love for food, where raw materials are selected with passion and the menu is realised taking care of every single detail.

A fine cuisine that reflects the Langhe tradition, interpreted by the creative touch of the Executive Chef Pasquale Laera since 2013.

In every single dish you can find his apulian origins, energy and professionalism. Right after attending Chef Gualtiero Marchesi’s culinary school, he became Sous Chef at Relais & Chateau Villa Crespi, owned by Antonino Cannavacciuolo, that collaborated with Boscareto Resort & SPA as a consultant and nominated Pasquale Laera as Executive Chef.

La Rei dishes are the perfect balance between piedmontese tradition and Mediterranean taste and offer unique combinations and sublime presentations.


Welcome from the Chef

Raw meat tartare, turnip greens, sea urchins and Murazzano cheese

Pasta dello scambio, Bra duro cheese and anchovies

Turbot, Senise bell pepper and greens


Lamb, cardoncelli mushrooms, sweet olives, mustard tops and wild onion

Pre dessert

Boscareto Dessert


Welcome from the Chef

Raw cod “al verde” and polenta

Smoked squid, broccoli and lemon

Hare ravioli “al civet”

Grilled pigeon, cabbage and frisse

Pre dessert

Boscareto Dessert


Raw cod* “al verde” and polenta

Smoked squid, broccoli and lemon

Raw meat tartare, turnip greens, sea urchins* and Murazzano cheese

“Tonnè” veal

Tongue, oyster, leek and Sevruga caviar

Snails “Metodo Cherasco”, kale, lard and garlic


Spaghetto, hazelnuts, tuna bottarga and ginger

“Pasta and mussels”

Pasta dello scambio – Bra duro and anchovies –

Jerusalem artichokes dumplings, squid and mint

Hare ravioli “al civèt”

Risotto with Castelmagno cheese and vegetables reduction

Plin ravioli


Second Courses... of fish

Turbot, Senise bell pepper, potatoes and greens

Fish, fennel tops and orange

Sea bass, mussels and cardoon

We cannot guarantee every day the presence of the fish reported, as it depends from the market.

Second Courses... of meat

Veal in a marrow crust, Jerusalem artichoke and potatoes

Lamb, cardoncelli mushrooms, sweet olives and mustard tops

Duck, chicory, cardamom and pear

Grilled pigeon, cabbage and frisse

Guinea-fowl, turnips and foie gras sauce

Kidney with Barolo Chinato, onions salad and pepper sauce

Veal sweetbread, kaffir lime and sorrel


Citrus fruit tart

Apple, caramel and vanilla


Coconut, mango and banana

“Sweet chocolate”

Ice cream and Sorbet

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