Campamac Osteria In Barbaresco

Simply Fabulous! Quality, service, luxury at the top. And chef Maurilio Garola's touch is fantastic.

Campamac Osteria is a culinary gem located in the heart of the Langhe, in Barbaresco. Its Michelin star is more than deserved, as I had the pleasure of discovering during my visit. The plins and pork belly were simply delicious, highlighting the chef's skill and creativity in creating extraordinary dishes. Each bite was an explosion of flavour, with fresh, high-quality ingredients blending harmoniously together. The atmosphere of the restaurant is refined and welcoming, the staff is attentive and professional, and the service is impeccable. If you are looking for an unforgettable culinary experience in the Langhe, look no further: Campamac Osteria is the perfect place.

When writing a review, the personality of the writer is fundamental to understanding the experience lived which, once shared with everyone, will inevitably influence the choice of one or another restaurant. Before illustrating this adventure, it is necessary to state that I am not the type of customer who needs particular attention from the dining room staff during the meal, I love to enjoy the dishes without constantly having someone to take care of me, however, in high-level restaurants, some small imperfections and carelessness arouse a certain amazement and leave a slight bitter taste in the mouth which affects the overall evaluation of the place. Having made the necessary assumptions, Campamac is undoubtedly one of those places that leaves its mark, the classic place that absolutely deserves a visit, to live an intense and memorable culinary experience. Located on the outskirts of the pretty village of Barbaresco, we had the (un)luck of living our experience on Easter Monday. The two of us arrived around 1.45pm, we were unexpectedly given the opportunity to sit down immediately, not at a real table, but in a characteristic "makeshift station" created in the corridor immediately after the entrance door, overlooking the main kitchen and with behind us is the protagonist, the grill station, the pride of this place together with all the meats displayed in plain sight. This allowed us to live the experience even more intensely, feeling a great sense of admiration and absolute awareness of never being able to sustain a similar type of work. Praise must be given to the chef, always present and attentive to customer needs, ready to put the members of his team in line. Once seated, we are given the menu and we realize that for Easter Monday the kitchen has provided a fixed menu of €75, consisting of starters, a first course, a second course of your choice and desserts. Not being interested in the fixed menu, we asked the staff if it was possible to have a Langhet starter each (a delicious dish of veal with tuna sauce, fillet steak and giardiniera) and then a Campamac steak, at our request, weighing approximately one kilo. Having served bread and water, we choose the glasses of wine and begin the wait, among dishes that passed before our eyes and reluctantly noticing that some not indicated in the fixed menu also came out. Once the appetizers have arrived, the chef realizes that the glasses of wine had not yet arrived and, having called the dining room staff to order, finally our taste buds can delight in what they find on the plate, an explosion of flavors and tenderness. of top quality meat, a real experience for the palate. Once the starters are finished, we receive our steak, which undoubtedly proves to be the non plus ultra of the place, an exciting discovery of intense and decisive flavour, which enraptures the customer. Unfortunately, even in this case, some imperfections must be highlighted, the cut of meat was not shown to us previously and, a habit now in use almost everywhere, the customer is not given the opportunity to verify that the requested weight actually corresponds to the reality of what is served. Once the meat is finished, we move on to the desserts, probably the least exciting part of the lunch, despite the 15 euros per dish, and also in this case imperfection in the service, with myself served before my partner. The experience ends with two coffees and the final bill, which was a significant €186. Coming to the conclusions, I hope that the inattentions and inaccuracies experienced are the result of the hectic and particular day, which subjected all staff members to more intense stress than a normal working day. Inevitably, these small flaws influence the final evaluation of the experience, while nevertheless recognizing the immense goodness of the dishes we had the pleasure of tasting.

Let's hope it was a bad night! Large staff busy chatting with each other rather than serving. I had the distinct feeling that the owner was having a free evening. I rarely give critical and non-5 star reviews but in this case after thinking about it a bit I decided to write it. If I were the owner of this business I would prefer to know above all the non-positive things. We did not have as pleasant an experience as we had hoped. I'm sorry because I understand how difficult the restaurateur's job is but the organization must have missed something here. We hope you can remedy the shortcomings.

Very nice place....impeccable service...recommended

Good food and super friendly staff.

High level tavern, as suggested by the poster... all expectations absolutely confirmed.

Unbedingt besuchen TOP in allen Bereichen

Estremamente soddisfatto. Ambiente accogliente. Il direttore ed il sommelier estremamente professionali ed un altro cameriere..anche molto divertente oltre che capace. Buona cucina...ci tornerò volentieri

Toccata e fuga nelle Langhe, con cena al Campamac, che è stata la ciliegina sulla torta della nostra brevissima vacanza. Selezione di vini, locali e non, davvero impressionante. Servizio molto professionale e attendo. Piatti molto buoni con prezzi in linea con la qualità proposta. Un plauso a Paolo e allo Chef