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Scuderie Sabaude
Piedmontese
Charcoal smoke drifts through the vaulted stone arches of what used to be a royal stable, which sets the mood before you've sat down. This is a meat-forward restaurant in Pollenzo, steps from the University of Gastronomic Sciences, where Piedmontese scottona arrives in several aging stages alongside Chianina and Alpina cuts. The sourcing is serious, the cooking method is fire, and the setting looks like it was designed by someone who understood atmosphere before the word existed.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Piedmontese scottona Michelin Guide
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