ATTENZIONE!

Il Ristoro del Priore, in ottemperanza al nuovo decreto ministeriale e per garantire la sicurezza dei suoi clienti e della città ha scelto di chiudere i suoi spazi, ristorante e bar, e rimandare tutte le attività in programma fino a data da definirsi.

Ringraziamo tutti per la comprensione.

Il Ristoro del Priore

“ Tutto buono,ben presentato e dalla finestra ad oblò uno splendido panorama! Ottimo rapporto qualità prezzo, piatti particolari e cucina fresca e genuina. Bravi chef! ”
- ivanabus -     

Orari

Ricette in evidenza

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Zucchine impanate in carpione 2

Piatto di origine rustica, proveniente dalle campagne collinari del Monferrato e delle Langhe.

Breaded zucchini "in carpione"

Old plate of rustic origin, coming from the countryside hills of Monferrato and Langhe.

Zucchine impanate in carpione

Piatto di origine rustica, proveniente dalle campagne collinari del Monferrato e delle Langhe.

Tender fillet whit balsamic vinegar reduction

The tender fillet seared it is a light, digestible and tasty main dish.

Spelt salad with keep fresh vegetables

Lightly seasoned is a light and fresh dish.

Soft heart of the basilica with gianduja chocolate

Soft chocolate cake with a gianduja chocolate filling.

Parmentier Soup

Parmentier cream gets its name in memory of a French hygienist, agronomist, and nutritionist

Marinated Cutlet “in carpione”

a summer dish, invented in time from the mothers and wives of farmers...

Roulade of stuffed rabbit whit scent of white truffle

It’s hard to describe in words the scent that this "nugget" releases: garlic, mushroom, honey...

Chocolate and apricot jam cake

Cake made of flaky pastry with chocolate and shavings of Gianduja and apricot stuffing.

Budin de pan with dulce de leche

Born from the traditional poor and thrifty kitchen of emigrants from Piedmont to Argentina towards the end of the ‘800.

Bunet d'Amaretto

A very ancient traditional dessertmade whit eggs, sugar, milk, liquor and amaretti

Knife made "battuta" with dried fruits

Finely knife-chopped meat, not minced and served raw. A touch of originality from our chef

Bagna Cauda with mixed vegetables

A dish of the harvest period, then to be consumed mainly in autumn and winter.

Agnolotti del plin

Other types of agnolotti are those called "with plin" for the pinch that characterizes their closure...

ATTENZIONE!