Everything is based on the idea that a dish should talk about the identity not only of the chef, but also of the current location, because someone sitting down at a restaurant must enjoy an all-encompassing and exclusive experience, which cannot be replicated elsewhere, and which therefore has strong ties to the valleys and hills of this extraordinary landscape.

The wine list, curated by sommelier Alessandro Tupputi, contains first and foremost wines from the Langhe, a peerless wine-making landscape. It then moves on to Italy as a whole, in search of those small wine makers who represent broader Italian excellence, before going over the border to France and Spain, also featuring wines from Armenia and Georgia, touching on both big names who have leftt heir mark in the history of oenology, as well as small producers who are fully fledged masters ofthe wine-making art.

The new 200sqm greenhouse, located alongside theen trance road, is the restaurant’s calling card. Also new is the green house located in the Municipality of Barolo, where the vegetables are grown under the direct supervision of the chef and his dedicated staff.