Osteria Contemporanea - GATTINARA

If you want to live a unique culinary experience... you have to sit in the magnificent, very suggestive room and savor every single bite. Thanks guys, you're great Food: 5 Service: 5 Atmosphere: 5

Una coppia molto giovane, lei in cucina e lui in sala, crea un ambiente caldo e accogliente. Si mangia (e si beve) davvero molto bene. Cibo: 5 Servizio: 5 Atmosfera: 5

Amazing service, friendly staff. Got lucky to catch a table here on a holiday. Food was excellent and a refreshing change from the great but somewhat monotonous offerings we had the days before. Nice wine card Bring some time, this is a venue to enjoy and spend some quality time with great wine. Vegetarian options: Few on a generally small menu Service: Dine in

An exquisite cuisine where tradition and innovation come together, thanks to a cooking technique that manages to create new delicacies and at the same time with aromas and flavors that I find in the genuine flavors of the past. Service: Dine in Food: 5 Service: 5 Atmosphere: 4

Small and welcoming place in Gattinara Center with no more than 6\7 tables and two very young people, one in the dining room and the chef in the kitchen. Good wine list with an international flavor even if we are home to Gattinara made from Nebbiolo grapes and therefore ............ Upon arrival the place was a little cold, a few more degrees would have been very welcome. We took the 7-course menu for 110 euros. Very good amouse bouche, chestnut and pumpkin tongue, deer tartare, mandarin, pear and chocolate, trout, fennel and almond, hare, eel, plums, bacon, parmesan fondue plin, mallard pumpkin and fois gras gnocchi, roe deer, celeriac and cabbage, sweet Monte Rosa . very interesting dishes although some for my taste still need to be developed: trout without much flavour, hare eel with little eel, good plinths but pasta a bit thick for me. The pre-dessert is missing and at these levels there must be one, very banal small pastries, bread not recently made but presumably heated on the micro and therefore when it cools it becomes hard. One of the best places in the area, however, absolutely worth trying