Campanarò

For years Duilio Moiso ran a popular restaurant in a medieval palazzo that stood at the city walls and was used as a prison from the 16th century through 1777, at which point it was converted into an inn. Though the inn closed, the restaurant survived until 2003, when Moiso's lease ran out and the owner forced him out. Undeterred, Moiso opened Campanarò on the other side of the center, and though the atmosphere doesn't compare to the former medieval setting, he is still offering the same fantastic Piemontese food. Delicious local dishes on the ever-changing menu may include agnolotti in ragù, taglierini with truffles, cinghiale (stewed wild boar), stracotta alla Barbera (strip beef cooked in red wine), or coniglio al vino bianco (rabbit cooked in white wine). The wine list is extensive and well priced.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.