"a restaurant I recommend absolutely. a diversified menu, which revisits some dishes of the Piedmont tradition and also introduces interesting news. you enter a very cozy environment, attentive to details, with good goto and very comfortable. nice idea of the tables with bench, very comfortable. put en place cured, a beautiful idea of oare dishes “in bulk”. I ate the degotation menu, with a variant in the appetizer, because I wanted to taste the albese and I was pleased because the appetizer proposed in the menu was not well balanced, nice the dish, good the bass ... but the champignons in a restaurant so ... I wouldn't expect. Good veal. beautiful idea of pizza daisy “composed” , good, beautiful and very goose. as before I have pumpkin tortelli were good, the pasta really did well. another commensale instead took the rice mixture, and really was good, the right kitchen. there was also a little disadventure on rice, but the chef managed very well the situation (a little less the room) we also tasted the cappelletti with chicken broth, and. The puff here was also delicious. as second brace and scallops, I would say the best dish, an excellent dosage of the ingredients with a really pleasant balance. I didn't come to desserts, but I only tasted English soup and tarte tatin. Well, personally I would hate not liquid cream, but a semi-mounted cream, like ice cream. right price, euro per head about, with a good bottle of wine of the valley (avana martina if I can afford a tip to really have the five stars is investing on the formation of the staff of the room, because today invests a lot (only) on the kitchen, but less on the room. And I say it like a former waiter."
