Converted mill on 3 floors...tastefully done mostly antique furniture. Pizzas are very tasty...thin base and slightly chewy. Even the wholemeal flour ones are good. A la carte menumber exciting twist on traditional piedmont fare...e.g potato gnocchi done with purple potatoes and stuffed with castelmagno creamy cheese, black stuffed ravioli like pasta. Starters good too....ask for the egg with truffle butter or the coregone river fish slivers done in carpione (cooked with oil and a bit of vinegar). Braised ox cheek was so yummy! Cheese platter looked interesting too. Wines both local and from other regions.....very good barbera red as well as one from alto adige region. Puddings ....could only manage an orange sorbet! But the choice was good. Grappa and coffees finished it off. Reasonable prices too.
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