Cucina Rambaldi In Villar dora

3 of us had lunch. A tasting menu that exceeded expectations. A journey into taste! The menu proposed by Piola Tour is also excellent, where the possibility of changing courses is given. Soothing products are another wonderful discovery. The excellent service. Really recommended.

Delightful...!! Courtesy and professionalism of management. Care, innovation and refinement of the dishes made the dinner an excellent experience. Compliments !

Excellent food, very professional, friendly and capable staff. Warm atmosphere, aesthetically refined, with pleasant musical background

A little place to be discovered where you don't expect it in Val di Susa. What can I say? An excellent experience across the board. For me, last night was the first time: a surprise dinner, I hadn't read any reviews and had no expectations because I didn't know the place. Elegant, but welcoming, not cold environment: attention to detail from the outside, furnishings, upholstery, even the services. Excellent food, really compliments to the kitchen. Refinement, study, quality of raw materials to create truly surprising and unusual dishes. Mention to the dining room staff: kindness, professionalism and light humor that breaks the ice and makes you feel welcomed. Excellent sommelier. It was a real pleasure being your guests and I can't wait to return. Highly recommended! Go ahead like this!

Excellent experience and always a pleasure to enjoy their experience in full.

A haute cuisine experience At least once a year we return to Cucina Rambaldi. It's difficult to find the words to describe the experience in this restaurant, which, in my opinion, could easily compete with the best starred ones. Every detail, from the quality of the ingredients to the attention paid to the cooking and presentation of the dishes, is taken care of with extraordinary passion and expertise. Food Quality Ingredients are undoubtedly the beating heart of the kitchen. You immediately perceive a careful selection of raw materials, favored for freshness, seasonality and local origin. The preparations enhance every single element, transforming it into the protagonist of the dish without ever dominating it with useless artifices. Technique and cooking The technique of chef Rambaldi and his staff deserves official recognition: each cooking is precisely calibrated, respecting the integrity and natural flavors of the ingredients. The ability to balance textures and aromas, moving from delicate dishes to more structured proposals, demonstrates an uncommon versatility. Presentation The dishes are truly wonderful. Aesthetic care is never an end in itself, but represents a natural extension of taste. the colors and shapes help create a multisensory experience. Service and Atmosphere The service is impeccable, with attentive, discreet and trained staff. Each course is introduced with a detailed description, which enriches the culinary experience without weighing it down. The atmosphere, elegant but not excessively formal, makes the meal a moment of authentic pleasure. Conclusion This restaurant stands out not only for its technical excellence and the quality of its ingredients, but also for its ability to convey emotions through its dishes. A gastronomic experience that deserves to be discovered.

Ottimo il risotto rossini e il filetto alla brace.Ottome le acciughe di Cantabrico. Ottimo il dolce mousse al cioccolato. Un po troppo inzuppato forse ka zuppa inglese. Personale eccezionale e vino consigliato ottomo

Cucina Rambaldi si presenta già bene, una bella costruzione con giardino curato, a ridosso dei monti della bassa Valsusa e di fronte alla Sacra di San Michele. All'entrata il personale di sala si occupa dei cappotti e poi ti accompagnano nella sala con cucina a vista, dove lo chef dirige la sua brigata. Una cosa che depone già a favore: sala e brigata sono composte da personale giovane e preparato. Si può scegliere tra menù a prezzo fisso (65 euro) oppure alla carta. Nella proposta sono presenti degli "appetizers" molto validi e particolari con accompagnamento di aperitivi. Ho assaggiato un ottimo vitello tonnato alle due maniere, cappelletti in brodo di gallina (particolarmente apprezzati da un bolognese come me) ed una buona zuppa inglese. Un plauso anche al sito web, ben costruito, con la storia dello chef, i menù e la presentazione della brigata e della sala.

The owners are competent and dedicated to the customer. Cuisine that is neither banal nor plastered (I recommend the risottos, but not only), more than adequate wines, desserts worth having (I almost never take them, but the tarte tatin is really special). Price that doesn't hurt dinner.

Elegant but not pretentious atmosphere. Well-coordinated and always smiling dining room staff. Balanced menu with traditional dishes executed to perfection and innovative proposals of great interest. Absolutely correct prices.