I migliori ristoranti di cucina pesce in Piemonte

31/07/2026: Sara, the girl who served us, was impeccable. The owner was very helpful!

22/07/2026: Absolutely extraordinary. I'd dare say it's one of the best seafood restaurants I've been to in recent years. Well done!

17/04/2026: Fantastic stay at Auberge La Ripa! A warm welcome, even though it was late. The room had a view of the lake and the Borromean Islands, which wasn't originally planned. A truly lovely room, and a generous and complete breakfast. Thank you, Paola, for this little slice of paradise. See you soon!

12/04/2026: We stayed with our dog over the Easter weekend at this beautiful hotel, just steps from the center of Baveno. It retains all its early 1900s charm with period furniture. The tastefully furnished rooms feature balconies overlooking the internal garden and a splendid view of the Borromean Islands. The hotel has a lovely garden with a terrace equipped with tables and umbrellas overlooking the private beach below. What more can I say? It's beautiful. Mrs. Paola is a wonderful hostess, very kind and helpful, and upon our arrival she unexpectedly upgraded our room to a larger one with a lake view. I hope to return soon.

13/07/2026: The service was sloppy and uncoordinated. We were just finishing our farinata when the main course arrived. They hadn't cleared the table, and they were taking away my friend's plate while he was still eating.

08/07/2026: We chose this place because a family member is celiac. We had a great meal; the pizza was truly excellent, even the gluten-free one was delicious. Prices were reasonable, and it's worth noting that gluten-free pizzas are only 50 cents more expensive. The farinata was also very tasty, and the portions were generous. Two less positive things: the "regular" pizzas were served earlier than the gluten-free one, which arrived a few minutes late; and the table we were occupying (there were four of us) was located in a narrow corridor between the restaurant and the oven area, making it a bit cramped and quite warm; we felt there was no air conditioning. Otherwise, everything was fine, including the courtesy of the staff.

03/04/2026: Excellent welcome, simple and clean environment... Really good pizza... Congratulations

15/06/2026: Excellent value for money, and very friendly management.

10/05/2026: Found it by chance. Very discreet staff available for any advice. Really good food. The fish is highly recommended.

02/04/2026: Excellent food, great service, congratulations to the team!

02/04/2026: Excellent food, great service, congratulations to the team!

12/07/2026: After a while, I returned. I remembered pleasant evenings and excellent food. In the meantime, something has changed; The whole-wheat dough Margherita pizza, which I remembered as crumbly and light, has become a "shapeless thing," with variable thickness and consequent cooking differences (I'll leave out the €2.50 supplement for the whole-wheat dough); the one with sausage and chips had to be found in some detail... To recap, two pizzas, one medium, a Coke, and a dessert, €43 (2 for €2.50 with cover charge...)... It's not a lot, and it's not a small amount. If the quality had remained as I remembered, considering what I received this time, perhaps a bit too much. I'm writing this because I'd like to be able to return and find the characteristics I expected. Take this as an incentive to rethink your dynamics. P.S. the room at the end of the corridor, now used as a warehouse with lots of boxes in disarray on display, would be appropriate to close it... It's not "a pretty sight".

10/07/2026: By Italian standards, these are far below par. The pizza with nduja was not spicy, and with the pizza with gorgonzola, you could barely taste the gorgonzola. You can also only sit inside.

16/07/2026: A great alternative to Turin's most popular restaurants, pizza and farinata surprises!! My compliments!

07/07/2026: I'm genuinely perplexed by the rave reviews calling this a "delicious pizza." Expectations have clearly dropped significantly. The pizza I ate was mediocre in every way: heavy dough, modest-quality ingredients, and a cooking process far from what one would expect from a carefully crafted product. Whether we're talking about the Neapolitan tradition, with its soft crust, or the Roman tradition, thin and fragrant, this is a world away from both. Simply assembling a disc of dough with a few ingredients isn't enough to call it pizza. The service was average, and the atmosphere didn't present any particular issues, but the main character of the place was decidedly disappointing. To those who call it exceptional, I would suggest, without any malice, treating themselves to a few experiences at pizzerias that truly represent tradition: the comparison would probably be enlightening.