Farm Restaurant Alpes d’OC Morinesio

The high quality cuisine is dedicated to the rediscovery and valorization of traditional flavours and mountain scents: preferably local products and/or organically grown products are used; food and wine is proposed again in its convivial guise, in its social dimension of joy and light-heartedness.
The meal is first and foremost an opportunity to gather at the table together.
This is high-level cuisine, from the local tradition, but not only. The dishes belong to the Occitan-Provençal Alpine culinary history ("bodi in balo and aiolì" — whole potatoes with peel, boiled in the cauldron and aiolì — "sebous abausus" — stuffed onions cooked in the oven — green anchovies, castelmagno chees with gnocchi, raviolis, rabbit with Alpine Provençal herbs, Maira salmon trout), Piedmontese (tajarin, bagna cauda, ​​fassone steak with Montemale black truffle, "grandmother’s agnolotti", braised meat in Barolo wine, bounet, round and gentle hazelnut cakes from Piedmont, zabaglione, tarts with wild berries), other more popular dishes (veal with tuna sauce, baked vegetables from the garden with "fonduta", cream soup, farmer’s minestrone cooked in an olla in a wood-fired oven, roast beef, various types of desserts) and the creativity of the chef (Maria’s truffled potato, celery and fruit salad, toma with blackcurrant compote, castelmagno chees with honey and currants, Savoy chicken).
To conclude, the homemade ice cream infused with berries sourced from Morinesio and currant, and, of course, the exceptional "Gran Currant" digestive, crafted by Alpes d’OC Morinesio, utilizing the berries of Ribes nigrum grown on its own, is truly exceptional and unrivaled.