A mira 'd Novel

What you see in photos is definitely not what is served. I had dinner outside, hot, no ac and no ventilator. The service poor with a single lady running up and down from the kitchen. Not with the standard of they prices they charge. Expecially the extra charge per person for the service. More than double any reasonable restaurant in the area. Very disapponted by the lack of reaponsability of the management. Ingredients are still good but, I can go to supermarket for that. Giving responsability to others will not solve their problems. No consideration whatsoever to the client.

It has been an amazing experience. The owners, a young couple, have been very helpful all along our stay. We felt at home in better. Service was amazing. The room very comfortable, clean and quiet. The breakfast was varied with homemade cakes, fruits, juices, eggs, etc. Restaurant for the dinner has also been a very good experience. I have made many many hotels all around the world but I have been striked by the authenticity of this one. I definitely recommend

A lovely renovated off the beaten path farmstead, located at the foot of the Barolo wine region, this charming rustic auberge offers a real Piedmont experience. THE HOTEL: Each of the eight rooms are named after the region’s coveted wines. They are decent with a somewhat Italian charm, some with more room to spread out belongings than others. The beds are comfy and the crisp linens are divine. While putting out the towels and toiletries on the bed is a nice touch, the addition of a carafe or water bottle in the room with a couple of glasses would be welcomed. There were no pods for the coffee maker. THE RESTAURANT: You can sense the chef and owner’s passion and experience for food on his menu, which I understand is seasonal. There aren’t any appetizers or entrees per se listed. Instead, the dishes are categorized my themes which can be confusing if one is looking for a starter and a main course. The menu lacks healthy choices such as vegetables. Salads, showcasing the rich Italian bounty would also be great. The menu which contains 20+ items is eclectic and ambitious. It is a mix of local dishes (the pasta is made in house) as well as more exotic and hard to find meats (such as Australian kangaroo, Kobe beef to name a few). Obviously coming from far away places, these are frozen. Rightly so, my porc loin dish, which looked promising was was still raw in the middle. While I command the chef’s drive to make mouth watering and superbly dressed plates, less is more to focus on the vital few.