Opened in 2005, thanks to the common passion that united the Ceretto family, historic winemakers from Langa, and Chef Enrico Crippa.

Chef Enrico Crippa, together with his crew, is daily engaged in sophisticated preparations to satisfy and amaze even the most demanding customers with new ideas. Crippa has brought his international experience to an area with deep-rooted culinary traditions such as that of the Langhe, introducing unique flavours all while maintaining and respecting local ingredients: white truffles, mushrooms, Fassona meat, hazelnut PGI and various cheeses.

The leitmotif is the use of excellent raw materials, carefully selected with respect for their seasonality, then skillfully transformed into works of art, as only talented chefs can do.

The vegetables and herbs served at the restaurant come from the chef’s vegetable garden where, in addition to the most common vegetables (always, however, selected among ancient and particular varieties), approximately 400 botanical and horticultural plant species are cultivated, following a constant research on edible plants and seeds coming from sources that are as local as possible and, in any case, certified.