There are two rooms: one big with one hundred places and the other one little, close room with vaulted ceiling with bricks and a nice fireplace. The kitchen is very important for our structure. The cook Renato, helped by Andrea, is able to prepare and offer nice good typical detailed Piedmont dishes. He is kind and careful when he prepares and cooks fresh fish, too, of course you need to reserve before. Meanwhile for passionate people and only after reservation we can also make ‘a creative kitchen’ as big hotels. Chef Renato is also an excellent pastry cook, you can eat our daily fresh seasonal sweets.
The dishes
For people who love meat, we can suggest ‘Tagliata’(sliced beef) and meat fillet cooked and served on a particular stone. Other dishes such as: ‘Insalata Russa, Vitello Tonnato, Battuta di Fassone’ are typical Piedmont dishes and also ‘Bagna Cauda’ and courses with cheese sauce. The pasta is also handmade, and you can find tagliolini, gnocchi, ravioli, maltagliati. ‘Trota del Pesio’(trout) is our special typical fish dish. Everything with our rich respectful wine list. If you reserve, we can prepare cerimony lunches (maximum 120) and in some periods of the year there are different themed dinners (such as ‘fritto misto alla piemontese’, fish, snails, ‘Bagna Cauda’ chestnuts and mushrooms..)
The pizzeria
Since February 2015, the Hotel dei Pescatori proposes the Pizzeria service in the evening, indoor and take away too. Andrea can surprises you with a high special quality pizza. The slow and natural leavening allows to obtain a light dough with high digestibility.. The traditional dough is composed of white flour and also with cereal flour thanks to the mixture of four different flours. There are lots of pizzas, from the classic Margherita to the Piedmont one ‘Bagna Cauda’, from special ‘Pian del Creus’ and ‘Passo del Duca’ to the personalised ‘Come vuoi tu’(you can choose the ingredients yourself).
