12/05/2026: A top-notch experience in a comfortable setting.
I had the pleasure of dining at this restaurant a while back, and I must say that everything about it made an impression on me. The place is clean and modern, but with rooms designed to allow for intimacy among its guests. The tables are spacious and beautifully set, with eye-catching colored glassware and a warm, welcoming atmosphere. What makes you choose a restaurant is not just the food served, but how it's presented and brought to you. The service is excellent, with staff knowledgeable about every dish and willing to explain the ingredients. Plates and cutlery are changed discreetly, and homemade bread and breadsticks are offered to ease the wait. Speaking of the highlight, the food, though elaborate in its concept and often daunting to the casual diner, is a perfect blend of excellent flavors and the quality of the ingredients used, highlighted by visually stunning presentations.
Off the top of my head, I'd say it's one of the best places in Canavese for a dinner/important event, even with family or a romantic dinner.
The only drawback is the parking, but only if you're reluctant to walk the 2-300 meters.
Highly recommended.
P.S.
Thanks again to all the staff for this experience.
Simone.
05/05/2026: Today we had lunch at the Casa Bro restaurant in Rivarolo Canavese. The location is welcoming, and Milena made us feel right at home. Stefano Bronzino's cuisine, the fruit of study and experience, combines tradition and innovation. The ingredients are of the highest quality, and the dishes are both visually appealing and delightful to the palate.
The wine list is also interesting.
Among the interesting appetizers, we chose a Piedmontese Tasting with samples of local tradition: a soft-boiled egg cooked in Roner, Picadilly compote, Iberian chorizo, siphon parmesan, and Kataifi. Among the first courses, we chose Tagliolino with duck ragù and shitake mushrooms, and Spaghetti cooked in beetroot, sautéed broccoli, and aioli dressing. Afterwards, despite being spoiled for choice, we sampled the Chinotto-lacquered Venison Fillet, Ancient Mustard with Corn-fried Artichokes, and a portion of Piedmontese Veal Milanese, with Béarnaise sauce and Rosemary-infused Ratte Potatoes.
We finished with a dessert of gelato and cream puffs to accompany our coffee.
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