I migliori ristorantinella città Gabiano della Alessandria

27/02/2026: Rich Piedmontese food...meat, salsa verde, veal with tuna sauce, cheese, succulent first courses...etc. etc. The whole menu is 40 euros if your stomach can handle it. They were very kind...

22/02/2026: Went for a friends reunion. Frankly with all the high quality food you can get in italy & in Piedmont ,this was a delusions. Too many starters when half would have done. Clearly the quality suffered. viteltonnato overcooked and with cheap mayonnaise out of a jar was one example. The "famous fry-up" was worthy of a British greesy sppon bar in Glasgow. Overfried,SOGGY. i tried to introduce in the conversation the concept of a crispy fluffy japanaise Tempura, but it was invain, my friends had never tasted this delicious tempura. I wouldnt go back and would stir my friends to go somewhere else in this marvellous country where good food is only 19 mwters away instrad of driving 3 hours return for this "experience". P.s.the best part was the fantastic view of the Alps from the belvedere, worth the trip. Go there for the view then retrace your steps and go and eat somewhere else.

06/01/2026: Beautiful castle We had a tasting of their wines. Excellent

02/01/2026: Very beautiful property, themed and well-maintained apartment. The shower button didn't work, but I reported it. The traditional fireplace was very nice and relaxing. Note that the accommodations are not located in the main body of the castle, which is inhabited by the marquises' family, so they cannot be visited during your stay. The gardens and labyrinth are very interesting, however.

28/02/2026: Chef Alessandro Zanotto's family history is a manifesto of Monferrato. Today, his 23-year-old grandson has already designed the winery you're visiting, and he cooks with the energy and cultural clarity of his home, having gained significant experience at the Mudec in Milan, one of Italy's international cultural centers. Lower Monferrato. Varengo, a hamlet of Gabiano. Hillside. A rare example of "family style and culture" that knows how to create refined cuisine. Perfect portions. A small wine cellar, but a place for meditation and a delight for the senses. The restaurant is by reservation only—or rather, "reservation"—and offers a highly personalized menu based on guest requests. The menu changes every three months. Refined local ingredients are used, including meat. Whipped maple butter, homemade bread, pretzels, spreadable gorgonzola, and the boiled meats with green sauce in a Chinese ravioli set us on a path to dinner. Innovative appetizers, and the first course, a beetroot and gorgonzola risotto, with rare flavor and balance. The second course's tender and flavorful diaphragm cooked on a silken potato. A genuine, artisanal, unfiltered Grignolino. A Catalan cream with a surprising flavor and color.

30/01/2026: Everything was delicious. It was worth it.

16/01/2026: If you don't go you don't know what you're missing...Divine Panisa