1,000 labels.A kitchen that deserves them.

It looks like the dessert. It isn't. A silky goat's cheese custard, savoury, with a clean tang at the end. People order it twice.

Warm spinach flan under a blanket of Gorgonzola made two valleys from here. Mild greens, bold blue cheese.

Piedmont's greatest hits on one plate: rose veal under silky tuna sauce, hand-cut Fassona beef tartare, and tender veal tongue in the traditional sauce.

Our best cured meats, sliced to order on the Berkel — the red flywheel slicer by the counter. Small producers only.

A tour through Alpine and Italian cheeses, from soft and creamy to sharp and long-aged. Served with honey and fruit preserves.

Prawns in a creamy, lightly spiced pink sauce on crisp leaves. The classic still works — when someone bothers to make it properly.

Varzo's own dish, found almost nowhere else. Pasta pan-roasted with potatoes, green beans and plenty of butter until the edges crisp. Mountain food, no apologies.

Mountain gnocchi made with chestnut flour, reworked in our kitchen and finished with a touch of turmeric. Familiar and surprising at once.

Named after the donkey, Varzo's mascot. Fresh pasta filled with Tapulone — slow-braised donkey, a local tradition going back generations. Deep, rich, and nothing like it back home.

Carnaroli rice, porcini mushrooms, properly stirred and rested. Cooked from scratch when you order it — the wait is part of the recipe.

Little 'ears' that catch the sauce, fresh basil pesto, pine nuts, Parmigiano. Few ingredients, all of them right.

Robust egg tagliatelle built to carry a slow-cooked venison ragù, balanced with mountain herbs. The Alps in a bowl.

A whole Tomino — warm Alpine cheese, molten in the middle — ringed by grilled seasonal vegetables. Simple and generous.

Raw Piedmontese Fassona beef, cut by hand with a knife, never minced. Served plain with egg, aged mustard and onion on the side — you season it your way.

Selected beef, sliced, cooked to stay pink and juicy. The green peppercorn sauce brings warmth without overpowering it.

Slow-cooked for hours at low temperature until it gives way to a fork. The sweetness of the onion fondue against sharp red berries.

Crisp outside, tender all the way through. A serious plate of food — arrive hungry.

Piedmont's finest dessert. A dense set pudding of cocoa, crushed amaretti and caramel. The right way to finish.

Homemade, baked fresh, never quite the same twice. We follow the season and whatever looks best that morning.

Soft, delicate set cream topped with a light fresh strawberry mousse.

Frozen cream dessert, made here, lifted by the sharpness of blueberries.

Velvety, spoonable, and entirely about toasted almond. Sweet without being heavy.