Ristorante da Guido

​Inside the Fontanafredda estate, Guido Ristorante is now an institution not only local but also at national level, a Michelin star and a well-known Chef, Ugo Alciati.
Heir to an extraordinary gastronomic tradition, Alciati proposes a Piedmontese cuisine 'in his own way’ that conjugates his inspiration to the teachings of his grandmother, who loved to roast the vitello tonnato, demonstrating already then an evident propensity to reasoned experimentation.
Thanks to excellent raw materials such as mushrooms, truffles, cheeses and meats, Guido Ristorante is an immersion in the Langhe culture that starts from the evocative Fontanafredda estate, a small ancient world made of vegetable gardens and hazelnuts from which to collect the ingredients necessary for the creation of the dishes and the famous vineyards from which are born the great wines present in the cellar of the restaurant.
The restaurant is located in the splendid Royal Villa of Tenuta Fontanafredda and it is still possible, at the end of the meal, to visit some rooms yet furnished with original furniture and perfectly preserved.

​The rooms are very elegant and the atmosphere is certainly influenced by the large rooms and paintings with the images of the King Vittorio Emamnuele II and the beautiful Rosina.

​Crystal chandeliers that hang sumptuous from the ceilings and an old marble fireplace complete a décor in harmony with the history of the place.
I found the ceramics and the tables laid out with delicate elegance. The colored cover menu was perfect close to the decorated dishes.

​I could not inaugurate dinner in a restaurant of this caliber with the calf tonnated (vitello tonnato) in the version of Guido Ristorante, cut to the knife.
The presentation was literally adorable, colorful and fine.
Original also in the arrangement of the sauce tuna inside the slices of veal rolled up on themselves.
The dish proved to be up to my expectations, one of the best versions of Tonnato veal I've ever eaten in the Langhe.

I continued the dinner with another strong local piece: Tagliatelle 'ai 30 Rossi' (30 eggs’ reds) with white truffle of Alba.
Wonderful, simply sublime! Tasty and delicate, just a riot of white truffle exaltation. Looking at this photo I would be back there right now to eat it again!

​For those who want an alternative are certainly very special the Agnolotti of Lidia al Napkin, to be tasted with hands one at a time as small delicacies.
The second: roasted guinea fowl, liver pate and marsala sauce.

Among the very inviting desserts there are the baked pears with soft macaroon and chocolate soup; delicious and for those who love the combination pears-chocolate (like me) it is definitely to try!
The combination of Parmesan flakes with balsamic drops and a few leaves of white truffle is very interesting: here it is the undisputed king of the Langhirolo autumn.