Restaurant Manager: Antonello Spinacorona.
The cuisine is based on local dishes with some Mediterranean and seafood dishes. The peculiarity are the two carts: one with local apetizers (The Heaven of Apetizers) and one of cured meats that are strictly cut with a knife. Specialties: agnolotti with stew sauce; the handmade potato gnocchi to Castelmagno. Beef stew with Nebbiolo sauce and veal roasts deserve special mention. Mushrooms and truffles in season. The desserts are all homemade. Wines: the extensive paper gives a special attention to local wines.