La Raia’s cuisine, created by Tommaso Arrigoni, is an invitation to take time and discover all the fruits of this territory.
At La Raia, food is an opportunity to discover the territory, to be together and take the time, the time of nature.
The cuisine, led by Chef Tommaso Arrigoni, emphasises the seasonality of the raw materials and the tradition of Gavi, a unique blend of Ligurian (the fragrant vegetables) and Piedmontese (the art of meat and stuffed pasta) influences. You will recognise in its proposals the products of La Raia farm: the ancient cereals and flours, the vegetables from the garden and greenhouses, the aromatic herbs from the garden in front of the Locanda, the eggs, the meat from the Fassona breed cows raised grass fed. And organic honeys from the beehives on the estate. And then the many products from small local suppliers, such as the cheese and cured meats from this region’s Slow Food Presidia. Thanks to this commitment, the restaurant received the MICHELIN Green Star 2025: a recognition for La Raia and its unique ecosystem.
In addition to the à la carte menu, you can choose between two tasting menus, paired with Gavi La Raia and Nebbiolo and Barolo Tenuta Cucco.
The Locanda restaurant is open every evening except Wednesdays, and for lunch on Saturdays and Sundays, also to external customers.
To book a table please write to locanda@la-raia.it or call 0143 642860
A match between Tenimenti Rossi Cairo wines and Ligurian and Piedmontes dishes.
Starting this summer, Chef Tommaso Arrigoni presents the Menù del Borgo, which celebrates La Raia’s rural tradition with vegetables from the garden, fresh eggs, and seasonal fruit. A proposal strongly rooted in sustainability.
The products of the estate to interpret the territory of Gavi at its best.
