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A trattoria on Ovada's main piazza that doubles as a wine boutique, so the Barolo list is organized by subzone the way serious shops do it. The menu is a tour of Piedmontese tradition: hand-rolled tajarin, beef braised in local wine, and the chocolate bunet that closes most meals in this part of the region. The finanziera, that old-fashioned offal stew almost nobody makes anymore, turns up occasionally if you're curious or brave.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tajarin pasta
“including local specialities such as home-made tajarin pasta, braised beef in Ovada wine with mashed potato, and the local bunet dessert”
Michelin Guide -
Bunet
“including local specialities such as home-made tajarin pasta, braised beef in Ovada wine with mashed potato, and the local bunet dessert”
Michelin Guide -
Finanziera
Michelin Guide
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