Cucina Decanto - Dogliani (CN)
Cucina Decanto is based in Dogliani among the hills of the Langhe, part of a tastefully renovated contemporary Country House, the Vinea Relais. The structure is the result of the careful renovation of a period house that belonged to a wealthy family from Dogliani. Once you cross the threshold with the Reception, the first room you come across has a bar counter and a refrigerated cellar with a selection of labels from the beautiful cellar.
The adjoining main room is characterized by the open kitchen equipped with a floor-to-ceiling window. The other end of the room enjoys a view of the hill in front.
Cucina Decanto reveals itself as a welcoming home that invites you to rediscover the purity of authentic and selected ingredients.
Here, traditional Langa recipes are executed with absolute rigor, and then open up to innovative inspirations that maintain, as a constant signature, the search for maximum balance.
The gastronomic line is firmly linked to the territory and seasonality, indulging in some more creative dishes whose objective always remains well focused on the local raw material.
A proposal that moves almost on tiptoe - and it couldn't be otherwise in a land where haute cuisine has always been at home - but which proves to be true, concrete and noteworthy right from the start. All guided by a rare and never predictable professionalism, which deserves sincere applause.
The adjoining main room is characterized by the open kitchen equipped with a floor-to-ceiling window. The other end of the room enjoys a view of the hill in front.
Cucina Decanto reveals itself as a welcoming home that invites you to rediscover the purity of authentic and selected ingredients.
Here, traditional Langa recipes are executed with absolute rigor, and then open up to innovative inspirations that maintain, as a constant signature, the search for maximum balance.
The gastronomic line is firmly linked to the territory and seasonality, indulging in some more creative dishes whose objective always remains well focused on the local raw material.
A proposal that moves almost on tiptoe - and it couldn't be otherwise in a land where haute cuisine has always been at home - but which proves to be true, concrete and noteworthy right from the start. All guided by a rare and never predictable professionalism, which deserves sincere applause.
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