The restaurant is shabby style with exposed beams, but during the summer it is possible and very pleasant to eat the dishes under the outdoor pergolas. The kitchen led by Chef Francisco Giribaldi offers the typical dishes of the area from the stuffed veal, from tajarin to ravioli plin, but also gourmet fish dishes, tasty vegetarian dishes and delicious desserts. The rich wine list completes the food and wine offer, selecting the best of the local wineries. The wines can also be tasted in the beautiful brick cellar of the estate.

For any special dietary need, you can contact the Reception before arrival to arrange dedicated menus.

Francisco Giribaldi

Brand new important arrival in the staff of Tenuta Larenzania of Dogliani. After a careful research, arrives in the kitchens of the restaurant Io chef Francisco Giribaldi, professional of considerable experience and training, Chef Francisco, of Peruvian origin, He begins his journey in Lima studying with a well-known Japanese chef from whom he learns the basics of cooking and elegance in the presentation of dishes is perfected in Italy at Alma di Parma, the prestigious international school of cuisine founded by Gualtiero Marchesi.
After school his career begins with an internship at the restaurant “Duomo” in Ragusa, two Michelin stars, and continues to the resort “Kavallotta” in Novara.

He then moves to Sardinia at the hotel “La Baia’ di Marina di Pitinusi, and then stops a few years at the “Cavallino” of Tortona. The last experience, before arriving at the Estate, and at the Ancient Village “Le Macine” of Novara. Chef Francisco has two passions: his work, with a special fondness for the creation of appetizers and desserts allow him to fully express his creativity, and travels to grow as a person and obviously.. to enrich your kitchen.
The new experience in a land so rich from the point of view of food and wine galvanizes him and is ready to take this new challenge.