Looking at the landscape from the terrace of Ristorante Guido da Costigliole is like diving into the hills of the Langhe, in the area of Santo Stefano Belbo, where Moscato grapes grow, recalling the delicate aromas of the wine named after it. The walls of Guido da Costigliole convey the soundness and warmth of a family run business. This had to be the case given the tradition of the Alciati family.
They established the first restaurant back in 1961 in Costigliole d’Asti thanks to Guido, his mother Pierina and wife Lidia. Later, one of Guido’s children, Andrea, moved to Santo Stefano Belbo where he founded Ristorante Guido da Costigliole with Monica Magnini and Chef Luca Zecchin. The location is extraordinary. On top of the terrace overlooking the vineyards, there’s the inside. Here the ancient and the contemporary blend harmoniously, resulting in a strong visual impact: dim lights, exposed brickwork in some points, paintings and contemporary elements of design, everything helps creating an elegant and at the same time relaxing atmosphere, hardly hostile and formal, as one could sometimes erroneously expect from a starred restaurant. The food is typically Piedmontese with Mediterranean hints and contemporary experiments. The latter make the food international enough to satisfy the many foreign tourists, but without forsaking the utmost respect for tradition and raw materials. These are almost exclusively local, and come coming from a unique area in terms of biodiversity and quality. From the generous hills of the Langhe come most of the wines, some 3,000 labels, divided into three volumes: Piedmont, France, rest of the world. Among them, some 80 wines are also served by the glass, a choice that is not only rare, but well designed and allows guests to taste multiple varieties to match the tasting menu or the dishes à la Carte.
Chef Luca Zecchin, a pupil of Lidia Alciati, matches contemporary influences with Piedmontese classics, passionately researching excellence in raw materials and in cooking and dishing out, and creating small artworks that are a homage to the history of Guido da Costigliole.
Pigeon on a tartare of beetroot, lemon cream and ginger.
A homage to a unique wine and a territory that share the same spirit and character.