Guido da Costigliole

Langhe, luxury, hazelnuts, castles, hills, Barolo, agnolotti, veal in tuna sauce, Moscato. And perhaps a night spent between the linen sheets, surrounded by antique furniture. These are the ingredients of a night at the restaurant inside Relais San Maurizio. It’s like an emotional summary of the culinary charm of the Langhe, which bursts from the terrace and from under the vaults of Guido da Costigliole. 

The restaurant is an emblem of the history of Piedmontese fine dining. Of the heirs of the great Guido, Andrea Alciati, in the dining room, shares his surname, Monica Magnini shares his kindness, and Luca Zecchin, in the kitchen, shares years of experience working beside the iconic Lidia Alciati.

Luca Iaccarino

viaggia e mangia per Lonely Planet, Osterie d'Italia, Repubblica e la collana I Cento (EDT). Ha scritto "Dire Fare Mangiare" (ADD), "Cibo di strada" (Mondadori), "Il Gusto delle piccole cose" (Mondadori Electa) e ama andar per trattorie e ristoranti di blasone portandosi dietro una moglie riottosa e due figli onnivori